Talk:Bourekas

Kashrut
"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."

I doubt this is true or even relevant. Bourekas could easily contain trace amounts of dairy or even butter, and thus be forbidden from eating with meat, regardless of their shape. The only real way to distinguish a boureaka as dairy or non dairy is by verifying this with the individual bakery.Some bakeries in differet parts of the country also use different shapes, so there is no real "conventional, distinctive shape."

The Bourekas' Origin
I'm not sure that the Bourekas is Bulgarian in origin. My father told me it originated from Bulgaria, because it was once only available in a neighbourhood dominated by Bulgarian immigrants, but he could be mistaken. Can anyone verify it?

--Shlomif 19:59, 2 April 2006 (UTC)


 * it's from the balkan, yes. there's a page called burek but we should have our own... Amoruso 05:19, 14 October 2006 (UTC)


 * The suffix of "-as" comes from the Yiddish plural form. I'm pretty sure of this, but I can't find a citation. It's not in the Hebrew wiktionary, alas. LeaHazel : talk : contribs 17:33, 28 November 2006 (UTC)

Merging with burek
What does "we should have our own" mean? There are certainly national, regional, and even personal variations on the general theme of burek, but what is the value of having separate articles on Bosnian, Greek, Moldovan, Israeli, etc. borek? In the case of "theme and variations" like this, doesn't it make more sense to have them all together, especially since many of the variations cut across national/regional lines? --Macrakis 19:43, 25 October 2006 (UTC)


 * IMO, You're confusing two seperate issues. There's no problem to have this article mentioned in the Burek article. But it also is a significant enough subject which merits its own article. that's why the tag exists. This way this article can be expanded to the fullest depth of burekas specfics, culture and meanings without giving it undue weight on the burek article. Amoruso 12:32, 26 October 2006 (UTC)
 * I agree with Amoruso, this is worthy of Its own article. Spanakopita has its own article and it is a similar situation. It is a separate Food with many different styles and fillings, it is from the Sephardic empanada tradition, and it is an iconic food in Israel and there are too many different styles that are/will be mentioned here to include this in the borek article.Yallayallaletsgo (talk) 00:34, 21 October 2019 (UTC)
 * There might be some history or reliable sources that justify a separate article. The unsourced content and non-reliable sources should be removed along with fictitious additions like "Boureka dough". Only then can we know if the main article would be overburdened. If the article is entirely redundant it would be preferable to merge. Spanakopita should merge too. Spanakopita is not redundant, but it's a trivial variant. In most cases, we merge redundant articles and we merge trivial variants. Spudlace (talk) 00:15, 29 September 2021 (UTC)
 * The spanakopita article is definitely weak on its own - it doesn't even have its own history section, presumably because its history is one and the same with that of the borek. There also doesn't seem to be anything technically different between bourekas and the many other assorted types of borek. I don't feel strongly either way about merging this, but one of either two things needs to happen: either this page merges into borek, or the section on bourekas is reduced to a stub and a redirect back to the information on this page. Iskandar323 (talk) 06:33, 29 September 2021 (UTC)
 * According to Oxford Companion yufka is filo and filo is made without oil (wrong?). The dough they are describing as filo is brik and they are usually fried. This article includes brik as bourekas. It's helpful to split or even disambiguate when there is significant difference to avoid becoming a food lexicon. The tray boreks are a distinctive class of dish of which Spanakopita is a trivial variant.
 * We have to use some common sense merging these national variants. I'm leaning towards not merging here because the article contains many details specific to Israel like the shapes being associated with certain fillings. Round pizza bureks are peculiar to Israel, AFAIK. I could be convinced to merge but I don't think it would be an improvement. Spudlace (talk) 21:34, 29 September 2021 (UTC)

Place of Origin
The infobox lists place of origin as Israel, but the text of the article states that Bourekas were created by Sephardic Jews living throughout Ottoman lands, then brought to Israel during the Jewish exodus from Arab and Muslim countries. Many food pages have the "place of origin" and/or "region or state" in the infobox. For Bourekas, I think "region or state: Israel" would make sense, while "place of origin: Israel" seems incorrect. — Preceding unsigned comment added by 142.196.181.137 (talk) 01:28, 8 July 2020 (UTC)
 * The infobox no longer has a "place of origin" field. Dan Palraz (talk) 09:07, 19 September 2021 (UTC)
 * The place of origin is (probably) the Ottoman Empire, although similar layered pastries are known from Arab/Iberian (and possibly Greek cuisine). The word is Turkish. Nothing out of the ordinary there. Maybe we should merge the articles? Spudlace (talk) 18:58, 19 September 2021 (UTC)
 * The region or state line in the infobox is still meant to be the region or state in which the dish originated. There is a separate line for associated national cuisines "|national_cuisine =" that is the appropriate place for mentioning current prevalence. Iskandar323 (talk) 06:23, 29 September 2021 (UTC)