Milchigs or Pareve? ‘Bourekas Revolution’ Regulates Pastry

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bourekasThe Chief Rabbinate of Israel on Tuesday implemented a radical change – or in the words of the Rabbinate’s press release, “A bourekas revolution.” The Rabbinate announced new regulations governing the shape of bourekas, the pastry beloved by Israelis, which will indicate whether or not they have milchige or pareve fillings.

Bakers who don’t stick to the new geometric rules, which take effect on August 7, the first day of Elul, will lose their kashrus certification.

Haaretz explains: “Already, bakeries with kashrus certifications are required to bake pareve bourekas in square shapes and dairy ones in triangles. Under the new rules, however, bakers will need to bake pareve bourekas made with filo pastry in triangle or spiral shapes. Meanwhile, filo bourekas with dairy fillings will be circular or finger-shaped.  Pareve croissants and the sweet rugelach pastries beloved in Israel will be baked in a straight rectangle, while the dairy ones will be crescent-shaped.”

{Matzav.com Israel News Bureau}

10 COMMENTS

  1. A little note on trays “chalav/milchig” or “pareve” would be little effort, no expense and an added clarification, especially with visitors who are not necessarily familiar with the geometry.

  2. Even when you bake bread at home, you have to make an obvious difference when you bake milchig bread so that no one mistakes it for pareve and is chas v’sholom nichshol.
    Glad they are doing bourekas that way.
    On a similar note: My friend once bought a package of potato blintzes and it had cheese inside. I think she even served it with fleishigs. It was the company’s fault and mistaken packaging,but these problems do occur.

  3. “Already, bakeries with kashrus certifications are required to bake pareve bourekas in square shapes and dairy ones in triangles. ”

    So why the need to change? Won’t that make it even more confusing?

  4. Pas HaBo Bekisnin, and depending on the producer, the ikkar may be in the middle. An interesting way to indicate what’s inside.

    I don’t have a problem with it, but what are they going to do to Samosas? And what about spring rolls, some of which are vegetarian and pareve and others are fleshing.

    Better they concentrated on the quality of Hashgocho across the board?

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