Viral NYC hotspot Buba Bureka is now certified kosher!

Buba Bureka, the first-ever burekas-only shop in New York City, opened in 2025 and immediately went viral—and, as of today, kosher palates will understand why: the eatery at 193 Bleecker Street in Greenwich Village is officially certified kosher under IKC.

There’s something to be said about limits: although New York restaurants’ astounding variety of culinary offerings is certainly appreciated, being able to taste the entire menu at any given eatery is a rare and treasured experience. That’s exactly what Buba Bureka delivers. With only four main items on the menu, the spot offers a focused, curated take on the classic Israeli pastry.

Over the past few months, social media feeds have been flooded with images of the quartet of burekas served on-site by 30-something-year-old owner and chef Ben Siman-Tov—also known as BenGingi on Instagram—and the eye-catching branding, from the bold red logo to the pizza-slice-style boxes in which the pastries arrive.

Everything at Buba Bureka feels simple, yet thoughtfully considered. The food is the star: a popular baked pastry in Israeli cuisine, the bureka is typically small and stuffed with mashed potatoes, cheese, mushrooms or sometimes meat. At Buba Bureka, the pastries are almost triple the usual size and feature inventive fillings that are now fully kosher.

The potato bureka, for example, is coated in everything bagel seasoning, a familiar flavor even for first-timers. The spinach option comes mixed with artichoke, transforming a classic into a more approachable, dip-like experience. “Spinach is an all-time classic,” Siman-Tov told Time Out New York when the shop first opened. “But we wanted to make it more approachable, so we turned it into a spinach-artichoke dip.”

Rounding out the menu are a cheese bureka and a surprisingly delightful corn option. “We did a lot of testing when it came to the fourth option and eventually fell in love with the corn,” Siman-Tov told Time Out. “To us, corn is America.”

The limited menu is intentional. “I am obsessed with places that offer a small menu,” Siman-Tov said. “I can go there with a friend or two and try everything. It’s great.”

Each bureka is cut into four pieces, perfect for dipping into the accompanying crushed tomato salsa, tahini or spicy schug—a green sauce made from fresh herbs, garlic, spices and hot peppers. Optional add-ons include a jammy egg, a plate of crunchy veggies and a pile of olives, although we wouldn’t be surprised by the addition of a few more options given the new kosher certification.

The pastries are also perfectly priced for that in-between craving. “In Hebrew, there’s a saying that translates to ‘closing a corner,’” Siman-Tov told Time Out. “If you have the late-night munchies or want a snack before dinner, you ‘close a corner in your stomach’ with a little treat, and the bureka is just that.”

Beyond satisfying cravings, Siman-Tov hopes to energize New York’s street food scene. “For us Israelis, the concept of bureka shops is the same as the pizza slice shops in New York,” he said.

As for the name, Buba Bureka works on multiple levels. “We liked that it had that repeated ‘b’ sound,” Siman-Tov told Time Out. “We also wanted a name that was easy for everyone to pronounce, and it has a nice ring to it.” “Buba” translates to “doll” in Hebrew, a nickname Siman-Tov uses for his daughter, but in his native tongue, it’s also an expression meaning “chef’s kiss”—which is exactly what you’ll find yourself doing when tasting these oversized, flavorful pastries.

While Buba Bureka’s interior is minimal, the space works perfectly for its mostly takeout-focused model. Whether you’re grabbing a quick snack on the go or bringing a box home to share, this little Greenwich Village shop proves that big flavor can come in a small, perfectly packaged package.