Crispy, warm and savory, this Israeli pastry is a meal in and of itself, any time of day. Every culture seems to have its version of the hot pocket: the Indian samosa, the Italian calzone, the Slavic burek, the Spanish empanada — and in the Middle East, it’s the boureka. Bourekas originated in Turkey (the word comes from boerek, Turkish for pie) and are usually stuffed with ground beef, veggies, potatoes or cheese. This delicious mushroom variation is an Israeli favorite.

For the recipe, courtesy of Abington-born celebrity kosher chef Jamie Geller, publisher of, click here. B’te-avon (bon appétit)! 

Photo and recipe courtesy of Jamie Geller,