it being by his account "sophisticated food". He explained the controversy as a good example of the conclusions of the student. In 2008, an employee of the Scientific Research Centre of the Slovenian Academy of Sciences and Arts (SRC SASA) had attained his PhD degree with a thesis on meta-burek at the University of Nova Gorica. Other countries Algeria In Algeria, this dish is called bourek, a delicious roll of pastry sheet stuffed with meat, onions, and spice, is one of the main appetizers of Algerian cuisine. It's a starter served when receiving guests and especially during Ramadan evenings during the round meal of the holy month, usually accompanied by Algerian Chorba or Harira. Other forms include bourek packed with chicken and onions, shrimp and béchamel sauce, or a vegetarian alternative usually made of mashed potatoes and spinach. Another Algerian variant of Bourek is called Brik or Brika, a speciality of Algeria's east, notably Annaba. It is a savory entree made from brik leaf, stuffed with mashed potatoes and a mixture of minced meat, onions, cheese and parsley. The whole is topped with a seasoned raw egg which cooks once the sheet of brik has been folded and soaked in boiling oil. Armenia In Armenia, byorek (բյորեկ) or borek (բորեկ) consists of dough, or filo dough, folded into triangles and stuffed with spinach, onions and feta cheese or ground beef. Israel Burekas () have long been part of Sephardic cuisine were introduced to Israel by Sephardic Jews who settled there. Burekas can be filled with various fillings, although meat is less common in Israel because of the Jewish dietary restrictions. Most burekas in Israel are made with margarine-based doughs rather than butter-based doughs so that (at least the non-cheese–filled varieties) can be eaten along with either milk meals or meat meals in accordance with the kosher prohibition against mixing milk and meat at the same meal. The most popular fillings are salty cheese, spinach, eggplant, and mashed potato, with other fillings including mushrooms, sweet potato, chickpeas, olives, mallows, swiss chard, and pizza flavor. Libya Known in Libya as brik, it is also a popular dish in Libya. Moldova and Romania The regional cuisine of the Moldavian West bank of the Pruth still yields a type of dumpling-like food called burechiuşe (sometimes called burechiţe) which is described as dough in the shape of a ravioli-like square which is filled with mushrooms