In Moldova
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 such as Boletus edulis, and sealed around its edges and then tossed and subsequently boiled in borscht like soups or chorbas. They are traditionally eaten in the last day of fasting at the time of the Christmas Eve. It is not clear if the burechiuşe derive their name from the Turco-Greek börek (which is a distinct possibility given the fact that Ottoman Moldavia was ruled for many centuries by dynasties of Greek Phanariotes who encouraged Greek colonists to settle in the area), so at the receiving end of cultural and culinary influences coming from them, or it takes its name from that of the mushroom Boletus (burete in its rhotacized Romanian language version) by the pattern of the ravioli, which were named after the Italian name of the turnip with which they were once filled.
Read more about this topic: Burek