Make ‘em flaky, make ‘em savory. sweet or spicy. <br />A popular street food in Israel,the bureka derives from nomadic Turkish cuisine, dating back to the Ottoman Empire. Essentially a turnover any way you cut it, a bureka by any other name is a “börek” in Turkey, a byurek in Bulgaria, a spanakopita in Greece, all variations on the theme of phyllo dough pastry filled with an aromatic mix of veggies, potatoes, meats or cheeses. <br /> <br />My recipe builds on the genius of Joan Nathan’s lively and authoritative recipe from The Foods of Israel Today. With celery and fennel taking the star role, I’ve added potato, and sharpened the flavor combination with lemon, cinnamon, cardamon, anise seed, and the Mother-of-All Mediterranean spice mixes known as za’atar. Serve hot out of the oven for a versatile choice for brunch, cocktails or for a light and breezy supper perfect with a salad.

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