| Type | Pastry, Börek[1] |
|---|---|
| Place of origin | Ottoman Empire |
| Associated cuisine | Sephardic Jewish cuisine |
| Created by | Sephardic Jews |
| Main ingredients | Flour, vegetable oil, filling (spinach, feta cheese, kashkaval) |
Bulemas or boulemas, also rodanches or burmaikos, are a traditional baked pastry in Sephardic Jewish cuisine. They are made from a yeast dough that is thinly stretched and filled with a savory mixture, and then rolled into a spiral shape.[1] Once baked, the pastry boasts a delicate and flaky texture akin to that of phyllo-based pastries, like the Turkish Kol böreği and the Greek spanakopita.
Common fillings for the dish include a spinach and cheese mix, as well as an eggplant and cheese variant.
Bulemas are often served as part of the Shabbat breakfast (dezayuno) in Sephardic Jewish communities alongside bourekas and other filled pastries, and accompanied by haminados (braised eggs), cheeses, vegetables, and raki.[2] They are also enjoyed on holidays.
- ^ a b AkyüRek, Suat (2018-01-01). "Investigation of Similarities and Differences of Turkish and Spanish Cuisine Cultures". Journal of Turkish Studies. 13 (3): 51. doi:10.7827/TurkishStudies.12900. ISSN 1308-2140.
- ^ Leaman, Oliver (2023). Routledge Handbook on Jewish Ritual and Practice. Routledge Handbooks. Abingdon, New York (N.Y.): Routledge, Taylor & Francis Group. p. 477. ISBN 978-0-367-47012-8.
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