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Bφrek (Turkish pronunciation: [bœˈɾec]; also burek and other variants) is a family of baked filled pastries made of a thin flaky dough such as phyllo or yufka, typically filled with meat, cheese or vegetables. It is found in the cuisines of the Balkans, the South Caucasus, the Levant, and other parts of Eastern Europe and Western Asia. A bφrek may be prepared in a large pan and cut into portions after baking, or as individual pastries. The top of the bφrek is occasionally sprinkled with sesame or nigella seeds.
Bφrek was a popular element of Ottoman cuisine, and may have been invented at the Ottoman court, though there are also indications it was made among Central Asian Turks; other versions may date to the Classical era of the eastern Mediterranean.
The word bφrek comes from Turkish and refers to any dish made with yufka. Tietze proposes that the word comes from the Turkic root bur- 'to twist',
In the nations established or reestablished in the stead of the territories of the former Yugoslavia, burek is regularly available at most bakeries, and usually eaten as "fast food". It is often consumed with yogurt. Apart from being sold at bakeries, burek is served in specialised stores selling burek (or pitas) and yogurt exclusively (Buregdžinica). As of 2019, these terms seem to be virtually synonymous to one another, the reason being that Buregdžinica style shops would diversify and sell other pastries 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. Traditionally it may be baked with no filling (prazan, meaning empty), with stewed minced meat and onions, or with cheese. Modern bakeries offer cheese and spinach, apple, sour cherries, potato, mushroom, and other fillings.

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