Bulemas (Sephardic Spiral Pastries)

Bulemas are the spiral pastries of the Sephardic Turkish-Jewish kitchen. Each one is a golden coil of paper-thin dough wrapped around a savory filling of eggplant, cheese, or spinach. When baked, the outer layers crisp while the filling melts into a rich, satisfying center. They are the Sephardic answer to the question: “What is the most beautiful way to wrap a filling in dough?”

The word bulema comes from the Turkish börek tradition, adapted by Ladino-speaking Jews across the Ottoman Empire. In Sephardic communities from Istanbul to Thessaloniki, bulemas were shaped for Shabbat breakfast, holidays, and family celebrations. Each household had its signature filling and its own technique for stretching the dough.

The art of bulema-making lies in the dough. Unlike phyllo, which is rolled, bulema dough is stretched by hand over the backs of your fists until translucent. It is a skill passed from mother to daughter, a tactile knowledge that connects you to generations of Sephardic women bakers.

What Makes This Special

• Hand-stretched dough — pulled thin over the backs of your fists, a traditional Sephardic technique.
• Spiral shape — each bulema is an individual coil, beautiful and self-contained.
• Eggplant-cheese filling — smoky roasted eggplant with tangy cheese, a Sephardic classic.
• Crispy layers — the thin dough bakes into shattering, flaky layers around the filling.

Kosher Observance & Halachic Notes

Ingredients

Dough

Eggplant-Cheese Filling

• 2 medium eggplants (~500 g)
• 150 g feta, crumbled
• 100 g kashkaval or Gruyère, grated
• 1 large egg
• 2 Tbsp fresh parsley, chopped
• Salt and pepper to taste

For Assembly

• 80 g (⅓ cup) melted butter or oil
• 1 egg wash (1 egg + 1 Tbsp water)
• Sesame seeds

Step-by-Step Instructions

Step 1: Make the Dough

Combine flour and salt. Add water, oil, and vinegar. Knead 5 minutes until smooth and elastic. The vinegar helps extensibility. Divide into 12 balls, brush with oil, cover, and rest at least 30 minutes (up to 2 hours).

Step 2: Roast Eggplant

Prick eggplants with a fork. Roast at 200°C (400°F) for 30–40 minutes until collapsed and very soft. Cool, scoop out flesh, and drain excess liquid. Mash roughly. Mix with feta, kashkaval, egg, parsley, salt, and pepper.

Step 3: Stretch the Dough

Working on a large, lightly oiled surface, take one dough ball. Using the backs of your floured fists, gently stretch the dough from the center outward, rotating as you work. The dough should become very thin — nearly translucent. If it tears, do not worry — small tears are fine. Trim thick edges.

Step 4: Fill and Roll

Brush the stretched dough with melted butter. Spread 2–3 tablespoons of filling along one edge. Roll into a thin rope, then coil the rope into a spiral. Place seam-side down on a parchment-lined pan. Repeat.

Step 5: Bake

Preheat to 190°C (375°F). Brush with egg wash and sprinkle with sesame seeds. Bake 25–30 minutes until deep golden and crispy. Serve warm.

Storage & Make-Ahead

• Room temperature: Best day-of. Reheat at 180°C for 8 minutes to re-crisp.
• Freezing (unbaked): Freeze shaped bulemas, bake from frozen adding 8–10 minutes.
• Freezing (baked): Up to 2 months. Reheat to restore crispness.

Troubleshooting

Frequently Asked Questions

Can I use phyllo instead of homemade dough?

Yes. Use 2 sheets of phyllo per bulema, brushed with butter between them. The result is slightly different but equally delicious and much faster.

What other fillings work?

Spinach and feta is classic. Potato and onion works for a pareve version. Some families use pumpkin or sweet potato. The technique works with any thick filling.

How thin should the dough be?

You should be able to read a newspaper through it (the traditional test). It should be nearly translucent. Thin dough = more crispy layers = better bulemas.

What is the difference between bulemas and bourekas?

Bourekas use puff pastry or phyllo and are typically folded into triangles. Bulemas use hand-stretched dough and are always coiled into spirals. The spiral shape and the stretching technique are what define a true bulema.