In Venetian Corfu, boureki was also called burriche,[20] and filled with meat and leafy greens. You can find birthdates, death dates, addresses and more.

[clarification needed] Meat bourekas are made from lamb, beef or chicken mixed with onion, parsley, coriander, or mint, pine nuts and spices, They are served as hot meze. Bourekas with a pizza sauce are often round spirals rising toward the middle or sometimes cylindrical without seeds, differentiated from the bean sprout-filled cylinders without seeds by the red sauce oozing out the ends.

", "Peter Stankovič: Burek je sofisticirana hrana", "Študentka FDV diplomirala na temo Pomeni bureka v Sloveniji", Alexander REINHARDT, Gazeta de agricultura - Credinte si traditii de Ajun si Craciun, "Photo of a plate with "ciorba de burchite, https://en.wikipedia.org/w/index.php?title=Börek&oldid=978262338, Articles needing additional references from June 2020, All articles needing additional references, Articles with unsourced statements from June 2020, Wikipedia articles needing clarification from July 2015, Creative Commons Attribution-ShareAlike License, This page was last edited on 13 September 2020, at 21:29.

[18] The Greek city of Serres achieved the record for the largest puff pastry on 1 June 2008. Byrek is traditionally made with several layers of dough that have been thinly rolled out by hand. The average life expectancy for Burek in 1954 was 42, and 74 in 2004. There are different regional variations of byrek. It is a pie filled with sliced zucchini, sliced potatoes, mizithra or feta cheese and spearmint, and may be baked with or without a thick top crust of phyllo. Bourekas can also be found with mashed chickpeas, tuna and chickpea mix, pumpkin and even small cocktail frankfurters. The most Burek families were found in the USA in 1920. The guy in the video is making an empty burek which is very popular as well. In Serbia, Albania, Kosovo, Croatia, Montenegro, North Macedonia and Slovenia, burek is made from layers of dough, alternating with layers of other fillings in a circular baking pan and then topped with a last layer of dough. Galaktoboureko is a syrupy phyllo pastry filled with custard, common throughout Greece and Cyprus. Morning Glory can attempt this in her spare time. The word börek comes from Turkish and refers to any dish made with yufka. It can also be made as one large byrek that is cut into smaller pieces. The South Slavic cuisines also feature derivatives of the börek. It was fun to watch if I can say anything about it. You have seen the basics of doing it and i tried, believe me, i have skills in kitchen, but i had some dough on my face in the end. These are usually homemade and not traditionally offered in bakeries. Burek is an integral part of Slavic cuisine..

The word börek comes from Turkish and refers to any dish made with yufka.

Niš hosts an annual burek competition and festival called Buregdžijada.

It may be eaten for any meal of the day.

In the former Yugoslavia, burek, also known as pita in Bosnia and Herzegovina exclusively, is an extremely common dish, made with yufka and the Bosnian variant is arguably the most regionally prominent.[23]. It is not clear if the burechiuşe derive their name from the Turco-Greek börek (which is a distinct possibility given the fact that Ottoman Moldavia was ruled for many decades by dynasties of Greek Phanariotes who encouraged Greek colonists to settle in the area), so at the receiving end of cultural and culinary influences coming from them, or it takes its name from that of the mushroom Boletus (burete in its Romanian language rhotacised version, and it meant "mushroom" as well as "sponge") by the pattern of the ravioli, which were named after the Italian name of the turnip with which they were once filled. It is found in the cuisines of the Balkans, the South Caucasus, the Levant, and other parts of Eastern Europe and Western Asia.