Burek, Bourekas, Boreg, Byrek, Börek, Bœˈɾec, Boureki- I think this is one of the most difficult pastries to name. I mean, there are so many different versions of this pastry in a variety of cultures. Most are based on thin phyllo dough layers stuffed with hard briny cheese and spinach. I decided to call it Burekas because that's the name that was assigned to this pastry in my childhood. The dough is very easy to make. There is no yeast in the dough. However, the waiting time is crucial. It allows us to easily open the dough sheets into a very thin layer so that we may create many layers of crispy dough in our Burekas. I eat my Burekas with freshly grated tomatoes topped with shug and olive oil. Served with a soft boiled egg on the side. It's a divine combo. You must try it!