Bourekas

As knowledge of Ladino is lost among the younger generation of Sephardic Jews, Judeo-Spanish has become a "language of food". Food names have been described as "the last Judeo-Spanish remains" of the cultural memory of Ottoman-Sephardic heritage.[3] The word boureka (or borekita) is a Judeo-Spanish loanword from the Turkish börek. Spanish does not have the front rounded Turkish ö sound, so the word becomes boreka.[4]

As one Turkish food writer put it, "Ladino is the borekitas of the granmama".[3]

In Judeo-Spanish boreka originally referred to empanada style pastries, while the traditional Ottoman börek were called bulema.[3]

Potato bourekas for sale at the Machane Yehuda market in Jerusalem, Israel.

Bourekas have been called "the Israeli equivalent of Jewish-American bagel and cream cheese" and are served for almost any occasion, from a meeting of Israeli soldiers to a Shabbat kiddush.[5] Gil Marks has said:[6]

In Modern Israel, borekas…follows only falafel in popularity as a street snack food and rank among the favorite home treats for the Sabbath or a simple weekday nosh.

Bourekas can be found everywhere in Israel. They are a very popular street food, and are served at shuks (outdoor markets) and eateries in the Machane Yehuda market in Jerusalem, Levinsky market as well as the Carmel market in Tel Aviv and Israeli restaurants and cafes. They are also baked in dedicated boureka bakeries specializing in baking bourekas.[7][8]

Bourekas are often made out of puff pastry filled with various fillings. Among the popular fillings are feta cheese, kashkaval cheese, minced meat, mashed potato, spinach and cheese, eggplant, and mushrooms.[9]

Pizza bourekas made in a round shape.

Israeli Bourekas come in a variety of shapes, which are indicative of their fillings. The laws of kashrut require avoiding eating dairy pastries together with ones containing meat, so conventional, distinctive shapes are used to indicate different types of fillings. Cheese Bourekas come in right angled and isosceles triangles, and have two different sizes. Potato-filled Bourekas come in a certain box shape. Pizza filled Bourekas resemble a co-centric tower, while spinach filled bourekas resemble a pastry knot. There are also the so-called "Turkish Bourekas" which form rounded equilateral triangles, and are filled with various fillings, whose type can usually be determined by the addition on their outside.

Traditionally making bourekas was a very time-consuming process, taking many hours on end until the bourekas were finished. Bourekas are traditionally made with freshly made enriched dough, either similar to puff pastry or phyllo depending on the origin of the baker, although brik pastry, malawach dough, puff pastry, croissant dough, or babka dough are also sometimes used. To make homemade filo for bourekas, a simple flour and water dough is rolled out like thin flatbreads. They are brushed with oil then layered until the dough is very elastic and can be hand pulled until it is translucent. It is a laborious process and storebought frozen puff pastry or phyllo dough is more commonly used by home chefs today.[14]

The dough is then rolled out, and it is cut into various shapes. Any variety of fillings are placed into the center of each piece of dough, the edges of which are sealed with egg wash or water. Each boureka is then brushed with an egg wash and topped with seeds or seasoning, and is baked.[15]

Bourekas are also very commonly sold frozen in grocery and convenience stores in Israel[16] by brands such as Ta'amti and Tnuva in flavors such as cheese, spinach and cheese, potato, and pizza.[17]

Toppings

Everything Bourekas, cheese bourekas topped with Everything bagel seasoning.

Bourekas are traditionally topped with any multitude of seeds. Sesame seeds are most common, however depending on the filling, poppy seeds, black sesame seeds, everything bagel seasoning, nigella seeds, or za'atar may be used as a topping.

Savory bourekas are traditionally paired with hard boiled eggs or haminados, a hot sauce such as skhug or harif, grated tomato, and sometimes tahini sauce, as well as olives, Israeli pickles, other pickled vegetables, and sometimes a salad as well. The use of skhug and grated tomato as an accompaniment to bourekas originated within the Yemenite Jewish community of Israel, who serve many of their traditional breads such as malawach in a similar manner.[18]

• Bulemas - a related type of Sephardic Jewish pastries
• Rugelach
• Empanada
• Knish- a similar Ashkenazi Jewish pastry
• Samosa
• Spanikopita
• Tyropita