WHERE TO BUY BEST PIZZA BUREK STREET FOOD IN LJUBLJANA SLOVENIA? STARA PEKARNA BAKERY - EAT WITH JOE
In this video I visited and recorded what you can find in bakery in Ljubljana. From Burek to all other tasty street food of Slovenia.
History of Burek:
When the nomadic Turks of Central Asia yearned for fluffy bread during their long journeys on the road, inspiration struck—they came up with a way to mimic the texture by layering their dough several times, creating a deep-fried filled dumpling known as Burga, the first form of Burek.
Borek or burek is a filled Anatolian, Balkan, Middle Eastern and Central Asian pie made of a thin flaky dough such as filo with a variety of fillings, such as meat, cheese, spinach or potatoes. Boreks are mainly associated with the areas of the Anatolia, Middle East, Armenia, and also with the former Ottoman Empire, including the Balkans and the Caucasus, Eastern European and Central European countries, Northern Africa and Central Asia. A borek may be prepared in a large pan and cut into portions after baking, or as individual pastries. They are usually baked but some varieties can be fried. Borek is sometimes sprinkled with sesame or nigella seeds, and it can be served hot or cold.
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.
Origin and names
The name, börek, comes from the Persian burak (بورک), the diminutive form of būra or buġra (بوره/بغره), meaning "Persian stew", and refers to any dish made with yufka (filo).
The Persian word Bureh goes back to the Middle Persian *Bōrak. This word ultimately goes back to the Proto-Indo-European root *bher- which meant "to carve, cut, split,".[4] Turkic languages have borrowed this word from Persian. The name of another pastry, Shekarbura is also borrowed from the same Persian word.
The English name borek comes from Turkish börek (Turkish pronunciation: [bœˈɾec]), while burek is the form used in the countries of the former Yugoslavia. Other variants include byrek, in Albania; boureki in Greece; byurek (Bulgarian: Бюрек) in Bulgaria; brik in Tunisia; and burekas in Israel.
Börek may have its origins in Persian or Turkish cuisine and may be one of its most significant and, in fact, ancient elements of the Turkish cuisine, having been developed in Central Asia before some westward migration to Anatolia in the late Middle Ages, or it may be a descendant of the pre-existing Eastern Roman (Byzantine) Anatolian dish en tyritas plakountas (Byzantine Greek: εν τυρίτας πλακούντας) "cheesy placenta", itself a descendant of placenta, the classical baked layered dough and cheese dish of Ancient Roman cuisine. Another ethnographic research indicates that börek was probably invented by the nomadic Turks of central Asia some time before the seventh century.
The dish 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.
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