بورك

Ottoman Turkish

بوركلر

Etymology 1

Inherited from Proto-Turkic *bögürek, a diminutive of *bögür (“kidney”), whence بوگور (böğür, “side, flank”), based on the similar shape of the pastry to the organs. Probably unrelated to Slavic pierogi.

Noun

بورك • (börek)

  1. burek, a type of baked or fried filled pastry typical of the former Ottoman Empire
  2. (in general) pastry, a baked food item made from flour and fat pastes, such as a pie crust
Derived terms
  • اتلو بورك (etli börek, “patty stuffed with mince-meat”)
  • بوركجی (börekci, “maker or seller of pastries”)
  • تاتار بوركی (tatar böreği, “Tatar pie”)
  • تنجره بوركی (tencere böreği, “vol-au-vent”)
  • تپسی بوركی (tepsi böreği, “large kind of pie”)
  • ساده بورك (sade börek, “kind of plain pastry”)
  • ساقز بوركی (sakız böreği, “kind of cake of pastry”)
  • پنیرلو بورك (penirli börek, “patty stuffed with cheese”)
  • پوف بوركی (puf böreği, “pastry, cream puff”)
Descendants

Further reading

Etymology 2

بورك

Inherited from Proto-Turkic *börük (“hat, cap”); cognate with Azerbaijani börk, Bashkir бүрек (bürek), Kazakh бөрік (börık), Kyrgyz бөрүк (börük), Turkmen bȫrik, Uyghur بۆك (bök), Uzbek burk and Yakut бэргэһэ (bergehe).

Noun

بورك • (börk)

  1. kind of tall, conical cap made of fur or felt and typically worn by janissaries
    Synonym: كلاه (külah)
Derived terms
  • بوركجی (börkcü, “maker or seller of conical hats”)
  • سلطان بوركی (sultan börkü, “cock's comb”)
Descendants

Further reading

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