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Heading 5 Here:Enter the heading 5 description here. Text document with red question mark. Some of this article’s listed sources may not be reliable. Please help this article by looking for better, more reliable sources. Unreliable citations may be challenged or deleted. It is a custom of Sephardic Jews to have bourekas for their Shabbat breakfast meal on Saturday mornings. In Israel it has become commonplace to have borek as a breakfast food with coffee.
It is commonly served with afternoon tea in Turkey. It is commonly served with a yogurt drink in Serbia and North Macedonia. A tray of su böreği from Turkish cuisine. The word “börek” is accompanied in Turkish can be modified by a descriptive word referring to the shape, ingredients of the pastry, or a specific region where it is typically prepared, as in the above kol böreği, su böreği, talaş böreği or Sarıyer böreği. Sheets of dough are boiled briefly in large pans, then a mixture of feta cheese and greens, or other börek filling. The whole thing is brushed with butter and baked in a masonry oven.
Yufka is filled with pastırma or kaşar, finely diced tomato and green peppers then rolled and fried in oil, may be eaten as a meze. Small square börek mostly filled with lamb cubes and green peas, that has starchier yufka sheets, making it puffy and crispy. A smaller and a little fattier version of the “Kol böreği”, named after Sarıyer, a district of Istanbul. Similar to Laz böreği, without the custard filling. Round burek filled with minced meat is made in Bosnia and Herzegovina, Kosovo, Serbia, Croatia, Montenegro, North Macedonia, and Slovenia. In the former Yugoslavia, burek, also known as pita in Bosnia and Herzegovina, is an extremely common dish, made with yufka.