Photo by Dan Perez, Styling by Nurit Kariv

A New Israeli Bourekas

A super-crunchy bourekas made from croissant dough, with a savory filling.

Photo by Dan Perez, Styling by Nurit Kariv

Boyoz (Bulemas)

In Israel these pastries are called “snails”, “Turkish bourekas” Or “boyoz”. This pastry made of paper-thin dough, rolled around a filling and then twisted into a spiral. Some fill it with cheese, others with eggplants, but the most popular and beloved version is with spinach, like in this delicious recipe.

Photo by Dan Perez, Styling by Nurit Kariv

Pizza Bourekas

What is your favorite bourekas? Most Israeli children are likely to answer: pizza. The Turks would not necessarily approve of the Israeli pizza-flavored filling, but Israelis know what they like, and the pizza bourekas has become a local icon. As a hybrid created in the 1980s, it combines the best of everything — pizza tomato sauce, melting cheese, and sometimes green olives.

Photo by Dan Perez, Styling by Nurit Kariv

Water Bourekas with Crab Meat

Recipe for Michael Gartofsky’s water bourekas (su börek) made of layers of delicate, paper-thin dough, stuffed with leeks and herbs, and served with buttery crab meat on top.

Photo by Dan Perez, Styling by Nurit Kariv

Çiya Sofrası’s Su Böreği (Water Börek)

This dish is not simple to make, yet the resulting pastry, crunchy on the outside and rich in fluffy layers on the inside, is well worth the effort

Photo by Dan Perez, Styling by Nurit Kariv

Nostalgic Wedding Bourekas

In the 1970s and 1980s, a new star burst into Israel’s wedding venues: bourekas filled with minced meat.

Photo by Tal Sivan Ziporin

Miriam’s Meatball Sandwiches

Every Friday as she prepared for a big Shabbat dinner, Haim Cohen’s mother would make him a challah sandwich with meatballs studded with onion and parsley.