The scent of toasted sesame seeds and warm, flaky dough drifts from Bourekas Ramle long before the shop comes into view. This narrow storefront holds a decades-old tradition of baking Sephardic bourekas, using a recipe brought to Jerusalem by the Alhadeff family from the city of Ramle. They roll the dough by hand each morning before dawn, packing the pastries with salty feta or mashed potatoes. It remains a fixture in the daily routine for residents who stop here for a quick bite.
Bourekas Ramle
food drink