An absolute favorite in any Sephardic household…….and to any guest at a Sephardic table…..is the bureka!
A flavorful, savory, tasty filled pastry that can simply melt in your mouth! Each community has their unique varieties; each family, their favorites! Our “Rhodesli” family, (from the Island of Rhodes, currently Greece, but in the times of our family, a Turkish or Ottoman possession) loves this moon shaped pastry, filled with a “conduchu” (filling) of rice and cheeses, as well as those filled with a mouth-watering mixture of sautéed eggplant, onions and tomatoes!
My grandmother was always baking burekas in the kitchen, along with lots of other homemade goodies! I remember my mom and her aunt spending hours preparing and baking these treats, and the amazing aroma that filled the house when I got home! As our sons have grown, Grandma’s burekas have been a favorite for snacks, special meals, breakfast….even in their lunch boxes! I think they are my husband’s favorite Sephardic treat. They are flavorful, delicious and definitely filled with love!!!
Now that I am learning the art alongside my mom, I can absolutely appreciate the work, skill and patience that goes into making them.
My mom came to bake today and we made burekas of both kinds. The house smells heavenly! I am learning from her the joy of baking and of sharing these very special treats!!! Here we share her recipes and some of her tips on making them. Let us know what you think!
Begin by making the filling.
Kaye (Hasson) Israel’s recipe for Rice/Cheese Burekas
5 C Water
1 tsp Salt
8 oz Cottage Cheese
2 C Rice
1 C Feta Cheese
1-1/2 C Romano Cheese
(Optional) Parmesan instead of Romano
½ to 1 C Shredded Mozzarella Cheese
4 Lge Eggs (5 to 7 if smaller)
Bring water and salt to boil. Add 2 Cups rice (rinsed and drained), cover, and keep on a simmer flame until all the water is absorbed. (Prox 30 minutes constantly watched.).
Remove from flame; allow to cool!
Mash rice w/potato masher; Add cheeses and eggs and continue to mash. Mixture should be damp, not dry.
Kaye (Hasson) Israel’s Recipe for Bureka Dough
3 C Ice Water
2 1/2 C Oil
1 tsp salt
10 – 12 C Flour
Fill measuring cup with ice cubes, add water to 3 C mark on measuring cup. In large mixing bowl, add mix of water and ice, oil and salt. Let stand for as few minutes for water to get ice cold before beginning to add flour. Continue to mix. As flour begins to take on elastic consistency of dough, remove ice cubes. Knead until dough is not sticky and has the consistency of a pie dough.
Separate dough into 4 portions. Pinch off “walnut” sized balls and place on a work surface. Work each ball in the palm of your left hand (if you are right handed). Use your right hand to tuck the dough under and into itself, working to make it a smooth ball. As balls are formed, place them on a parchment lined baking sheet. Once all the balls are prepared and the dough has had a chance to “rest,” begin by placing 6 balls on work surface. Using your fingers, press out the dough; then, with a small rolling pin, make oval shaped, flat forms. Using a tablespoon or small scoop, scoop filling into the middle of the flatten dough.
After all 6 have been filled, fold each on in the middle, pinching the edges shut and making a moon shaped, filled pastry. You can make a beautiful edge by pinching and rolling under the edges (see video clip). Or you can use a fork to crimp the edges with a nice, clean pattern. (Remember, you “taste” first with your eyes.).
Continue with all the dough. This recipe SHOULD make approximately 84 burekas. Place on parchment lined baking sheets. Using a pastry brush, “paint” with a wash made by beating an egg and 2 drops of water. Finish with a sprinkle of grated cheese. Bake in a 350 degree oven for approximately 30 minutes…or until golden brown. They are divine right out of the oven! Can be frozen and easily be warmed again in oven or toaster oven. Note: Microwave makes them soggy. Great for a brunch!
What a wonderful website! And I have so patiently waited for your eggplant bourekas–my personal favorite. Thank you for keeping our traditions alive, it is too easy for people to go into the grocery store and just buy “Jewish food”(not our good stuff!) love, love love you! Leslie
Thank you so much for the information and for sharing these wonderful recipies. Love seeing the pictures of the Rhodesli luncheon. Everyone looks wonderful, wish we could attend.
I love your Boureka recepie, reminds me of my Mother Virgine Baruch Hasson. My name is Herbert Hasson, American born, but my
parents came from Turkey, could we be relatives?
Thank you, Herbert! Where in Turkey were your parents born? My grandparents were from Rhodes, when it was still part of the Ottoman Empire (Turkey). Will have to check the family tree! Wishes for a Sweet, healthy and Happy New Year. Anyada Buena!
Agradezco su gentileza al darnos las recetas que acuerdo haber saboreado en mi tierna edad ahora yo lo hago al estilo de los judíos jalabies un poco diferente ; a las de mi abuela que era de Ismir ;me gustaría saber si la medida C significa Cuchara o si es otra medida significado ? ……lo de bendichas manos o nekoshera nos decia la abuela cuando haciamos algo rico!lindos recuerdos Luna Cattan de Panama