The secret of the boureka's charm remains a mystery.

It's hard to eat with a knife and fork, it crumbles in your hands and the crumbs scatter everywhere, it's full of calories, it's greasy and you need to wipe your hand after holding it...

and yet, the boureka is found everywhere in Israel – on the table at government meetings, at official ceremonies and mass celebrations, on a plate, in bags, in cardboard boxes, and in the "love handles" of men and women.

A square or triangular piece, round or rectangular – the people of Israel love the crispy puff pastry, baked with a filling of cheese or spinach, meat or mushrooms, potatoes, and anything else the expert chef or the aunt from Jerusalem can conjure up.

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The spread of the boureka started small.

It was just a traditional ethnic food, a tasty addition in every home of immigrants from Turkey, Bulgaria, and Greece. Until the Alkolombra family from Jaffa came along in the 1970s, established the "Sami Bourekas" chain, and spread the gospel of the Balkan pastry throughout Israel.

The people tasted and were amazed.

One after another, small and large competitors emerged, and on every street with shops, bakeries and stores selling hot, fresh bourekas by weight popped up. To take home, to eat during a work break, on the way in the car, at a picnic, when hosting, at a birthday party, at work meetings.

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For the full story of Sami Bourekas - click on the link here