Flaky pastry parcels filled with cheese, potato or spinach, brushed with egg and sesame or poppy seed, sold hot from bakery trays across the city as breakfast, snack or Shabbat morning ritual.
Borek pastry traces to Ottoman kitchens, descended from Byzantine layered pies and the Turkic yufka dough tradition; the word comes from the Turkish burmek, to roll or twist. After the 1492 expulsion of Jews from Spain, Sephardic communities settling across the Ottoman Empire adopted borek, and it reached Israel with Sephardi immigrants from Turkey, Bulgaria and Thessaloniki, spelled bourekas in Hebrew. Serving them at Shabbat breakfast became customary in Sephardic households. Haim Bourekas bakes the Bulgarian-style cheese and spinach version in Shapira, now with a vegan one beside it, and Abulafia's Allenby branch bakes its own tray around the clock.
Haim Bourekas on Mesilat Yesharim Street in Tel Aviv bakes Bulgarian-style bourekas in the Shapira neighbourhood, with a vegan version beside the classics.
OrderBulgarian-style cheese and spinach bourekas
TipGo before 09:00 for the cheese bourekas straight from the oven, still steaming when the paper bag is folded shut.
Discover the lost city of Petra on this day tour with a local guide. Feel like Indiana Jones as you explore the 2,300-year-old shrines and tombs of the city and visit ...
Spend Christmas Eve where it all started, in the holy city of Bethlehem. Enjoy a tour of Jerusalem, visiting its Old City, and then head over to Bethlehem for a festiv...
Set sail on a private yacht tour from Tel Aviv Marina. Enjoy a glass of local wine, listen to stories about Tel Aviv and Jaffa, and take in the stunning views of the M...