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Börek
Börek (also burek and other variants) is a family of baked filled pastries made of a thin flaky dough known as phyllo (or yufka), found in the cuisines of the former Ottoman Empire. A börek may be prepared in a large pan and cut into portions after baking, or as individual pastries. The top of the börek is often sprinkled with sesame seeds.
==Origin and name==
It may have been invented in what is now modern Turkey, in the Anatolian Provinces of the Ottoman Empire in its early era, to become a popular element of Ottoman cuisine,〔''Oxford Companion to Food'', ''s.v.''〕〔Perry, Charles. "The Taste for Layered Bread among the Nomadic Turks and the Central Asian Origins of Baklava", in ''A Taste of Thyme: Culinary Cultures of the Middle East'' (ed. Sami Zubaida, Richard Tapper), 1994, ISBN 1-86064-603-4.〕 or it may date back to the Ancient Roman cuisine of the region.〔( Rena Salaman, "Food in Motion the Migration of Foodstuffs and Cookery Techniques" from the Oxford Symposium on Food Cookery, Vol. 2, p. 184 )〕〔( Patrick Faas (2003). ''Around the Roman Table: Food and Feasting in Ancient Rome''. Chicago: University of Chicago Press. p. 184. )〕〔Speros Vryonis ''The Decline of Medieval Hellenism in Asia Minor'', 1971, p. 482〕 (''cf.'' Baklava)
Börek may have its origins in Turkish cuisine and may be one of its most significant and, in fact, ancient elements of the Turkish cuisine, having been developed by the Turks of Central Asia before their westward migration to Anatolia.〔Perry, Charles. "The Taste for Layered Bread among the Nomadic Turks and the Central Asian Origins of Baklava", in A Taste of Thyme: Culinary Cultures of the Middle East (ed. Sami Zubaida, Richard Tapper), 1994, ISBN 1-86064-603-4.〕 A competing theory is that it is the same as the local Byzantine dish plakountas tetyromenous, itself a descendant of placenta, the ancient baked layered dough and cheese dish of Roman times.〔〔( Patrick Faas (2003). ''Around the Roman Table: Food and Feasting in Ancient Rome''. Chicago: University of Chicago Press. p. 184. )〕〔Speros Vryonis ''The Decline of Medieval Hellenism in Asia Minor'', 1971, p. 482〕
Börek in Turkish language refers to any dish made with ''yufka''. The name comes from the Turkic root ''bur-'' 'to twist',〔Tietze, Türkisches etymologisches Wörterbuch, Band I, Ankara/Wien〕 (similar to Serbian word ''savijača'' (from ''savijati/saviti'' - to twist) which also describes a layered dough dish). The ''Tatar böregi'' (Tatar böreks) is a cheese and mint filled alternative name for the dumpling-like dish called ''mantı'' which very much resemble tortellini.〔(Turkey by Rosie Ayliffe,Terry Richardson, Marc Dubin,John Gawthrop )〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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