rworange is in love with Turkish burek (sigara boregi). It’s a deep-fried, cigar-shaped pastry made of thin layers of crackly dough called yufka, wrapped around a mixture of oozy feta cheese and fresh parsley. But burek is not just a Turkish item. Striver is a fan of Albanian bourek, filled with meat, cheese, or pumpkin. It’s heavier than the Turkish variety, and it’s baked, not fried. louweezy likes the Greek version, called tiropita—it’s like spanakopita, minus the spinach. Israeli borekas are sometimes filled with potato, the personal favorite of PotatoPuff. You can sometimes find them prepackaged and frozen under the brand name Sabra. Armenians make boereg with tissue-thin layers of dough, and there are Moroccan, Tunisian, and Algerian versions. Why is this dish found all around the Mediterranean? Its origins can be traced to the Ottoman Empire, whose cuisine influenced the whole region.
Try some if you can find some. “I’ll drive for hours for a good burek. I’ve been known to carry them back as my carry-on luggage when I go to Chicago,” says venera. “They are that damn good.”