Talk:Börek

Northern Slavic cuisines
There are no Northern Slavic People and so there are no Northern Slavic cuisines.

http://en.wikipedia.org/wiki/Slavic_peoples "Present-day Slavic people are classified into East Slavic (including Russians, Ukrainians, and Belarusians), West Slavic (including Poles, Czechs and Slovaks),[25] and South Slavic (including Bulgarians, Macedonians, Slovenes, Croats, Bosniaks, Serbs and Montenegrins)."

Maybe someone can correct this mistake!? — Preceding unsigned comment added by 85.183.35.111 (talk) 11:32, 4 June 2012 (UTC)

External links modified
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External links modified
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Ordering of Distribution and variants
The Distribution and variants section seems to be ordered somewhat randomly. Would it maybe make more sense to have some defined order? Alphabetical would seem to be appropriate. .אבי נ (talk) 16:30, 20 June 2017 (UTC)
 * You are right, I will try to work on it. Dan Palraz (talk) 08:48, 19 September 2021 (UTC)

Date of invention
The name of this pastry is recorded in Fihi Ma Fihi, written in 13th century in the Sultanate of Rum in Anatolia, so the Ottoman invention theory is dubious. --Z 13:44, 27 June 2017 (UTC)


 * That is an awesome, super obscure find @ZxxZxxZ if true. Can you remember whereabouts in Fihi Ma Fihi you found it? I've tried a search using most spellings in the English language version attached to the article, but I just can't seem to find it. Iskandar323 (talk) 12:57, 19 September 2021 (UTC)

Legitimate addition, or not?
Is it legitimate to mention the Bulgarian "Tikvenik" - same concept but with filling of grated winter squash, walnuts, and cinnamon? (Same concept, different filling.) -- Martha (talk) 03:58, 19 April 2019 (UTC)

Merger proposed from Brik
This is clearly the North African Börek, which is referenced multiple times in the Börek article summary and Regional variant section summary. It is pronounced exactly the same in Libya and Tunisia and has clearly just undergone phonetic drift to arrive at a very slightly different name in Algeria and Morocco. Hopefully should my first merger proposal that is an absolute no brainer! But who know what the Wiki winds of fate have in store. Iskandar323 (talk) 12:49, 19 September 2021 (UTC)
 * I actually disagree with the proposal of merging. They are obviously related and all of them obviously stem from the same dish and same word, but as can be clearly seen in the pictures, a modern Brik is not the same as a Galaktoboureko, which is not the same as a Kol_böreği, which is not the same as a Chebureki, which is not the same as the Israel bourekas, and so on. I don't see the problem in keeping different articles for each of the national specialities, of course referencing this main one. Dan Palraz (talk) 12:50, 20 September 2021 (UTC)
 * Brik is more like sambusak than the type of borek in this article. It isn't made with the same type of pastry as borek. Bourekas is pure redundancy. Spudlace (talk) 18:14, 21 September 2021 (UTC)
 * What stimulated this was that North Africa was mentioned in the summary, regional variants summary and by reference is the Bourekas section of this article, but there was not actual North African Bourek section ... and then I stumbled across Brik. Iskandar323 (talk) 05:14, 22 September 2021 (UTC)


 * As I said, I don't really have a problem with each national variant having their own articles, as long as they all reference this main one. But both my additions of the phrase "is the Tunisian variant of borek, a pastry..." to the article brik have been reverted by a user who apparently doesn't want brik to be associated with borek, even though they are the same dish. Dan Palraz (talk) 15:05, 24 September 2021 (UTC)


 * I have added a better source for the brik/börek relationship, which should bring an end to this quibbling.
 * It's generally better to flag something as needing a better source than to delete it -- see WP:PRESERVE. --Macrakis (talk) 17:05, 24 September 2021 (UTC)
 * It's different enough to keep a separate article if it can be improved so WP:PRESERVE applies here. Maybe the articles should be improved first before they are merged. If this is quibbling so be it. This article (borek) is about "baked, filled pastry" made with filo and brik is deep fried and not made with filo. Brik is a very different method (the same is in Larousse Gastronomique). Spudlace (talk) 00:10, 30 September 2021 (UTC)

A Commons file used on this page or its Wikidata item has been nominated for deletion
The following Wikimedia Commons file used on this page or its Wikidata item has been nominated for deletion: Participate in the deletion discussion at the. —Community Tech bot (talk) 15:07, 2 February 2022 (UTC)
 * Algerian Brik Annabi.jpg