Bourekas

Name: Bourekas
Total time: 1 h 10 min
Yield: 8
Cuisine: Sephardi Jewish
Ingredients: 500 g Puff pastry, ready-rolled; 300 g Salty white cheese — feta or bulgarit; 150 g Ricotta or curd cheese; 1 Egg for the filling; 400 g Potatoes for the second filling; 1 Onion, finely chopped; 1/2 tsp Ground turmeric; 1 tsp Black pepper; 1 Egg yolk for the glaze; 3 tbsp Sesame seeds, poppy seeds and nigella seeds; 4 Hard-boiled eggs to serve

Puff pastry folded over salty cheese or spiced potato, sealed, seeded and baked — sold hot from bakery windows all morning, with a hard-boiled egg handed over in the same bag.

Pinagmulan

Recipe ni Jewish diaspora kitchens · 🏺 Traditional · Recipes carried to one country from twenty others — Yemen, Iraq, Morocco, Poland, Turkey — and cooked side by side until they became a shared table.

Sephardi Jewish · bakery pastry — An ownerless traditional dish, so no cook is credited. The cited article confirms it as a baked turnover in Sephardic Jewish and Israeli cuisine, the cheese and potato fillings and the seed markings that identify them. The descent from the Ottoman börek is stated rather than glossed over. Quantities and method are this book's own.

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Panoorin habang niluluto · 3 na video

Chef Vic Cuisine The Nosher Orit's Kitchen

⏱ 70 min🍽 8 na serving🔥 380 kcal🇮🇱 Israel

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Mga hakbang

Crumble the salty cheese, mix it with the ricotta and the filling egg and season with pepper only — the cheese brings the salt.
For the second filling, boil and mash the potatoes, fry the onion until golden and mix both with the turmeric and pepper.
Cut the pastry into 12 cm squares. Put a spoon of filling on one half of each.
💡 One spoon, no more. Overfilled bourekas leak, and cheese that escapes onto the tray burns black before the pastry is done.
Fold into a triangle, press the edges with a fork and lift each onto a lined tray.
Brush with egg yolk and mark them — sesame for cheese, nigella for potato — so you can tell which is which.
💡 The seed code is real. Israeli bakeries use exactly this system, and every customer knows it without asking.
Bake at 200°C for 25 minutes until puffed and deep gold. Serve hot with a hard-boiled egg and pickles.

💡 Mga tip

Bourekas is the Ottoman börek, carried into Israel by Sephardi Jews from Turkey and the Balkans. The name is the Ladino form.
The hard-boiled egg is not a side. It is handed over with the bourekas as standard, usually crushed into the bag with a pickle.
Cheese bourekas are dairy and potato ones are pareve, which is why bakeries always sell both and always mark them.