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Archive for the ‘borekas’ Category

My mom is baking and preparing for Rosh Hashana…..Boyos, burekas, biscochos, pan di casa, reshas….all our family favorites.
Posting some tried and true recipes in hope that you might give them a try. Please share your menus and favorite family memories with us.
Together – we’ll keep our traditions alive!

Boyos di Spinaka

https://bendichasbendichosmanos.wordpress.com/2010/01/29/finally-boyos/

Burekas, biscochos and reshas

https://bendichasbendichosmanos.wordpress.com/2010/01/06/burekas-de-beringena-burekas-with-eggplant-filling-2/

Pan di Casa

https://bendichasbendichosmanos.wordpress.com/2010/02/26/panizikos-di-kaza-home-baked-bread-rolls/

Wishing all an ‘anyada buena i dulce”. Tizku L’eshanim Rabot – may we all merit many years.

~Bendichas Manos

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Sephardic Foods

The High Holidays are upon us! As we prepare to greet each other with wishes of ‘Anyada Buena’ (A good year) and ‘Tizku Leshanim Rabot’ ( may you be written for many, many years)….we prepare, too, for family gatherings and the special foods that we love to share. My mom has begun baking boyos, burekas, reshas, biscochos as well as some special sweet treats for a sweet year. I am posting past posts of some of these recipes.

In addition, I am including a post about a traditional Rosh Hashana Seder. Some families call these the ‘Ratzones’, from the phrase ‘Yehi Ratzone’, (may it be your will…) referring to the opening words of the blessings, referencing the traditional foods that are eaten. It is a lovely, traditional Sephardic custom that has gained popularity in recent years even among non-Sephardim. I hope you will explore it. Perhaps add it to your family repertoire. Tweak it – add new elements – make it your own!

I invite you to add your holiday memories as comments.

In addition, join the conversation on Facebook at ‘Bendichas Manos’

Wishing you all an ‘Anyada Buena!’ A good year. Tizku Leshanim Rabot – may we all be written in the Book of Life and granted many, many years.

~Bendichas Manos!!!

Baking Burekas

Boyos

Burekas di Beringena, Reshas, Biscochos di Huevo

A Rosh Hashana Seder

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I have been devouring the new book I just received, Stella’s Sephardic Table, Jewish family recipes from the Mediterranean Island of Rhodes. This is a beautiful coffee table book compiled by Stella Cohen, an artist, cookbook author and proud Sephardic Jew, born and raised in Salisbury, Southern Rhodesia ( today known as Harare, Zimbabwe). The book is filled with treasured Rhodesli recipes, wonderful photographs, a history of Rhodes, special holiday recipes, traditions, folk remedies, beliefs and blessings and so much more! A treasure trove for anyone who traces their family background to the glorious Juderia of Rhodes as well as those who love traditional Sephardic cuisine.

Reading the recipes, the stories, the Ladino sayings……Stella’s tale of visiting her grandchildren who, after kisses and hugs ask, “Nonna, where are the reshikas?”…things we, as Rhodeslis, can relate to! Imagine! Stella grew up in Africa, a world away from me….and her family table, recollection of family holidays and stories passed down from grandparents of the glorious Island of Rhodes….almost identical! What a joy to see these recipes, stories and reflections in print! It validates our experiences, gives voice to our traditions and helps keep our traditions alive and thriving, for our children and generations to come!

This is a ‘must have’ addition for your library! You can order it today by visiting Amazon. (order several copies…you’ll want to share them with your family and friends!! A wonderful gift!!!)

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Our son David, sent us an article that was printed in the Israeli newspaper Ha’aretz entitled, “Racing to save the Ladino legacy of Sephardi Jews”. The article told of an effort by a U.S. academic, Dr. Devin Naar, an assistant professor of Jewish Studies at the University of Washington in Seattle who is attempting to collect, preserve and digitize the rich Ladino heritage of Sephardic Jews. David has had the opportunity to study with Professor Naar at UW.

The Professor notes that while Yiddish books have been collected and digitized for sometime, Ladino literature has had no such effort, and no organized depository. He is working to do just that as part of the Sephardic Studies initiative of the University of Washington’s Stroum Jewish Studies program. Our friends at eSefarad.com have reprinted his article, as well. Take a look. If you have books, leaflets or any Ladino writing you might wish to share, message us. We will be happy to pass your information along to Dr. Naar. Perhaps YOU can help to keep the beautiful Ladino language alive !

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We wish to share a bold and valuable commentary from Rabbi Daniel Bouskila speaking to the classic Sephardic worldview of modernity, inclusion and tolerance. If you have not yet had a chance to read it, please do by clicking here. And for a weekly spark of inspiration and learning, sign up to receive his weekly Torah Thoughts from the Sephardic Educational Center by clicking here.

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Finally, July 23 is a dark day in the Rhodesli world, recalling the day when the deportation of the Jews from Rhodes took place. There were about 1600 souls taken from Rhodes and the nearby Island of Kos and shipped, in the worst of conditions to the hell that was Auschwitz. Many died en route. About 1200 were gassed almost immediately upon arrival. Countless others died from starvation, exposure, torture and unspeakable inhumanity at the hands of the Nazis. Only 151 survived.

On July 23, take a moment to recall those of Rhodes whose lives were cut short by the brutality of the horrific Nazi regime.
Consider adding a book on the subject to your family or community library so the martyred souls of Rhodes will forever be remembered.
Consider one of the following:
The Juderia: A Holocaust Survivor’s Tribute to the Jewish Community of Rhodes by Laura Varon
Rhodes and the Holocaust: The Story of the Jewish Community from the Mediterranean Island of Rhodes by Isaac Benatar
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Ah, Rhodes!!!

~Bendichas Manos

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The holidays are almost here and the cooking has begun! Time for family, reflection and looking towards the year ahead.

One of the rich and unique traditions of our Sephardic families is a Rosh Hashanah Seder. It is a short service we conduct around our tables with the Rosh Hashanah evening meal, with some families doing it on both nights. Including the traditional blessings done at the holiday meal table (Kiddush, Washing of the Hands, HaMotzi), blessings are also said over symbolic foods, expressing our hopes and wishes for the year ahead. Most of the foods used are those whose names in Hebrew sound similar to one of the wishes expressed, so there is some fun associated with this!

Although primarily a Sephardic tradition, many others have begun adding the Seder to their Rosh Hashanah celebrations. My father remembers the “ratzones” from his childhood in Seattle…we began sharing the tradition with our children and friends within the past decade. Rabbi Yitz Greenberg suggests that each family add some blessings of our own, adding to our family traditions, adding puns we create around foods we include, which we have done from time to time. One of our Rebbetzins, Penina Schochet, suggested that we select a new fruit each year, having our young children be part of the process, and say a “shehecheyanu” over the addition of the new fruit, as a way to further grace our Rosh Hashanah table and include our children in selecting and trying something new.

Some families refer to this “service” as the “Yehi Ratzones”, referring to the words used “May it be Your will …” as referencing the symbolism that is to be recited. Often one hears the words “simanim”, referring to the ‘symbolic’ foods used. I will note some of the foods we eat and the translation of the blessings we say, primarily based on the materials prepared and provided by Sephardic Temple Tifereth Israel (STTI) in Westwood, California, as well as materials prepared by the Maimon Family in Seattle, Washington.

Finally, my good friend, Linda Sendowski (The Boreka Diary) has some wonderful recipes for Rosh Hashana foods, specifically these symbolic foods, on her blog, which I share with you.

Check it out…and consider including some of these ideas and blessings at your Rosh Hashanah table this year.

For our Seder, we prepare a plate on the table that holds some of each symbolic food, and a prepared page for all our guests, including the blessings we will recite for the evening so all can participate. We include the Hebrew and English, and some years, the Ladino. Adapt as is comfortable for your household. We start with the Kiddush, the Shehecheyanu, Birkat Yeladim (Blessing of the Children), Washing the Hands, and the Hamotzi.

Following that, we recite a few blessings with intended good for the New Year, over some symbolic foods. The foods we use are usually plentiful during this season. Their Hebrew names, shades or colors remind us of our hopes and dreams for the year ahead. It is noted that “foods provide us an occasion to wish away our fears and verbalize our deepest hopes, as well as a chance to pun on their names in a number of local tongues”. (Source: Noam Zion in his paper Seder Rosh Hashanah).

1. Apples dipped in sugar or honey; apple cooked in sugar or honey; or candied apples:

Yehi Ratzon May it be your will, Lord our God and God of our Fathers, to renew upon us a good and sweet year, from the beginning of the year until the end of the year.

Baruch Ata Adonai Elohenu Melech Haolam Bore Peri Haetz.

2. Leeks (karti):

Yehi Ratzon May it be your will, Lord our God and God of our Fathers, that our enemies be cut off, as well as those who desire to do us harm.

(this is based on the wordplay between the Hebrew word for leek, “karti”, which is similar to the word “korat”, meaning “to cut off”)

3. Beets or Spinach (“silka” is usually identified as beets; Keter Shem Tov says it refers to spinach):

Yehi Ratzon May it be your will, Lord our God and God of our Fathers, that our enemies disappear, as well as those who desire to do us harm.

4. Dates:

Yehi Ratzon May it be your will, Lord our God and God of our Fathers, that our enemies be consumed as well as those who desire to harm us.

(this is based on the wordplay between the Hebrew for dates, “tamar”, which is similar to a word meaning to “end” or “consume”)

5. Pumpkin or gourd (zucchini or squash; “kalavasa” is often used):

Yehi Ratzon May it be your will, Lord our God and God of our Fathers, that you should tear up any evil decrees against us and let our merits be read before you.

(this is based in the wordplay between the Aramaic word for pumpkin or gourd, “kara”, and the Hebrew word meaning to “tear”)

6. Fish (pishkado):

Yehi Ratzon May it be your will, Lord our God and God of our Fathers, that our merits may multiply as the fish in the sea. Others have commented that as fish is a symbol of abundance and fertility, we ask God to Bless us with both.

7. “Ruviah”, often identified as Fenugreek, although sometimes referred to as black eyed peas or string beans. It is told that in Bagdad, it was referred to as “luviah”. Since it was similar to the Hebrew word “lev”, meaning heart, the word “ut-labevenu” (meaning “and purify us”) was added. (Linda Sendowski has a great recipe for Black Eyed Peas!)

Yehi Ratzon May it be your will, Lord our God and God of our Fathers, that our merits increase and that you purify us.

8. Pomegranates ( Used the seeds in your cooking, in a salad, or see Debby Segura’s recipe for making a Granita)

Yehi Ratzon May it be your will, Lord our God and God of our Fathers, that our merits increase as the seeds of the pomegranate.

9. Head of Fish (something from the head….in our family, my Aunt Belina Hasson used to make tongue (I cannot get myself to even buy a tongue, let alone figure out how to cook it….so, since this is based on puns, we use a “head” of lettuce):

Yehi Ratzon May it be your will, Lord our God and God of our Fathers, that we may be in the forefront as the head, and not the background, as the tail.

The festival meal then follows.

In keeping with Yitz Greenberg’s suggestions, one could add:
Peaches: May it be a “peachy” year
Dates: May our single friends have many “dates” this year
Mushrooms: May our abundance “mushroom” in the years ahead….

Have fun with this and make it meaningful to your family!

My friend, Debby Segura, combines all the symbolic foods into a beautiful and tenderly delicious salad which she serves as an early course. Her recipe for a “New Year Simanim Salad” is posted here. I have served it many times….it is enjoyed by all, and the symbolism makes it ever more special! ( Debby Segura)

Finally, I am attaching a link to a YouTube series of “The Selichot of Ezra Bessaroth”, in Seattle, Washington. It is a ten-part series of the Selichot service in the tradition of the Jews of Rhodes, led by Hazzan Isaac Azose, with many in the Congregation participating. The melodies are familiar to those of us who grew up in Rhodesli Sephardic Synagogues. There is something comforting and reaffirming in melodies, memories and flavors of our youth. I hope you will take a few minutes to listen and enjoy.

(Selichot in the tradition of the Jews of Rhodes)

Please share with us any of your own family traditions….we would love to post them. Sharing keeps traditions alive and evolving for each new generation!

From my parents, Jack and Kaye Israel, my husband Robert, and our sons, Jason and David….Tizku Leshanim Rabot…May we all merit many years; Anyada Buena….a good, and meaningful New Year to you all!

~Marcia Israel Weingarten
Bendichas Manos

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I posted the recipe for Kefte di Prassa (leek patties) earlier this week. The recipe is as my mom has made them for all the years I can remember. Morrie Y. Angel has asked for a recipe that includes meat. Although we’ve never made them this way, I recall a year that Lenora (di Morris) Mizrahi (z’l) made them with meat and brought them to our Seder. I called her daughter, June Grossman, to see if she could share the recipe. She referred me to her sister-in-law, Sue (di Edward) MIzrahi. Sue took out her cookbook, and found the recipe (“handwritten on a gin rummy score sheet of Morris and Lenora…. incidentally Lenora won that particular nightly game by 36 points”). These are family heirlooms! Here is Lenora Mizrahi’s recipe for Keftes di Prassa con Carne as shared by Sue:

10 medium leeks
2 large potatoes boiled and mashed (approximate 1 cup)
1 lb ground beef
2 eggs beaten
1 tsp salt
pepper (to taste)
1 tbs chopped parsley

oil for frying

Soak and clean leeks well. Cut leeks into 1/4 inch pieces and boil in water until soft. Boil potaoes until soft, about 15 minutes. Drain well. Add leeks and mashed potatoes and mix well with ground beef. Add eggs, chopped parsley, salt and pepper. Form into patties. Fry until golden brown. Remove from frying pan onto absorbent paper towels (on top of brown paper bags).
Can be frozen and then reheated.

*MW: I asked Sue how long she warmed them when removing from the freezer. She responded: “When I would ask Madre how long to cook them she would say…”Ija, you’ll know,” but I don’t…I just guess each time and hope for the best!!!”

A great recipe….and memories of a great lady!!! Thanks, Sue, for sharing the recipe (and stories!).

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In addition, I am linking a blog I enjoy called “the carrot and the jew”. There was a posting this week by Elizabeth Alpern where she writes about an ‘Egyptian Leek Mina’, a variation on our Pesah megina. Looks yummy! Check it out and perhaps, try something new this year!

Lots of cooking going on! Enjoy. “Bendichas Manos!”

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I asked my mom to come over one day last week so we could bake.  And what a day we had!!!  Eggplant burekas, biscochos and reshas!  My husband and sons have been thrilled!   Home-baked goodies are the best…..great ingredients, great recipes and lots of love!  What more can you ask?

I started preparing the eggplant filling first thing.  When my mom arrived, we made the dough for the reshas as it is a yeast dough and needs time to rise.  Then we made the bureka dough, formed the burekas and got them in the oven, shaped the reshas and let them rise again, and started the biscocho dough.  All the while, we talked, visited and had a wonderful day!  My friend Yvonne stopped by and visited with us for awhile, my Dad joined us and helped to pack all the finished goods (he’s an expert at that!), and my husband, Bob and son, David, got home in time to provide the official taste tests!  What a special day!  And we have been enjoying the bounty ever since….

saute the eggplant and onions

Filling for Eggplant Burekas

4 medium eggplants, diced

3 large onions, diced

2 heaping tablespoons of parev chicken seasoning

2  – 8 oz cans (yes, that’s 16 oz) of tomato sauce

1 level teaspoon sugar

1 tablespoon lemon juice

pinch of red pepper flakes

Sauté the eggplant and onions in a large pan using approximately one tablespoon of olive oil. When onions become soft and begin to become translucent, add parev chicken seasoning, tomato sauce, lemon juice and sugar. Finally, add a pinch of pepper flakes. This is optional, and does add a kick. (I used a full level teaspoon, and it added QUITE a kick!)  Continue to cook on low for at least an hour.

add tomato sauce, chicken seasoning, sugar and pepper flakes

For the dough, we’ll repeat the recipe from the previous post:

Kaye (Hasson) Israel’s Recipe for Bureka Dough

Ingredients:

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.).

Enjoy!!!

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We also made reshas or reshikas as they are sometimes called. They are a wonderful, light, crunchy tea biscuit that are a favorite in our family. A resha is not actually sweet or savory; it is light and has a crunch that is sensational, especially if you love texture in your food! I think of reshas with a cup of coffee or tea and with a chunk of sharp cheese. My husband and my sons love them with dips such as tarama (a Sephardic caviar spread), with tzatziki (a Greek yogurt dip), and with ajada (a potato and garlic dip). Mostly, they love knowing they are in the kitchen, and grab one when passing through!!!!   Reshas take time to make.

Start by making a yeast dough.

Kaye’s Resha Recipe

2 packets of Yeast Powder or 4 heaping tblsp of dry yeast

1 1/2 C + 1 tsp sugar

1 C lukewarm water

1 C oil

6 – 8 C flour

Start with 2 packets of fresh yeast ( always check expiration date on package).  Place in a glass bowl. (*rinse bowl in warm water first).  Add 1 C of lukewarm water. Add 1 cup of sugar.  Set aside in a warm place ( a toaster oven or microwave….not turned on).  Allow yeast to proof ( foam), about 20 minutes.

Meanwhile, sift flour into a mixing bowl.  (How much flour? you ask.)  Start with 1 – 2 C to get mixing started. Add 1 ½ C of lukewarm water, oil, and 1 1/2 C of sugar.  You’ll note that we have said “lukewarm” water several times.  This means…..not cold from the tap, and not hot.  Hot water will kill the yeast, and not only will your dough not rise, it will become heavy and brick like. Trust me….I’ve figured in the past that if warm is good, hot is better.  Was I wrong!  I ended up with a batch of doorstops, paperweights and hockey pucks!!!!   SO…warm means….just that, warm!!!!  (Now, go forth and figure out for yourself what that means!!!)

My mom use an electric Mix Master with a dough hook.

As you start mixing, add the foaming yeast mixture. Then, add additional sifted flour, approximately 1/2 cup at a time…..ultimately about 7 Cups. (Add it slowly….it will “suddenly” start to come away from the sides of the bowl and become “dough”). When it begins to come away from the sides, turn the dough onto a floured wood surface or table, adding approximately 1/2 cup additional flour. Work the dough; knead it. You want the dough not to be sticky as long as you can handle it without it sticking to your hands. To achieve this feel with the least amount of flour produces the best results. (You’ll get the feel of it, honest!)

Put it in a bowl, cover with a piece of Pam-sprayed plastic wrap. Tuck the plastic edges in nice and cozy! Put the dough in a “warm” (i.e. draft-free) place and let it rise for about an hour. My mom will tell you this is a good time to go make the beds, or straighten up the house. My cousin Sarita will tell us it’s a good time to run up to Neiman’s and see what’s new. I’ll tell you it’s a great opportunity to start preparing some biscocho dough and make a day of baking!!!! You choose!

After it rises for an hour, punch it down…

Cut the dough into walnut sized pieces.

Roll each piece into a long rope, perhaps 12″ long:

Turn into a pretzel-like shape.  “Paint” with an egg-wash and dip into sesame seed.  Place onto parchment lined cookie sheet.

Now, let them rest for another hour under cover as they rise again. Place in a preheated 350 degree oven. Here’s the important part: place baking sheet on low oven rack for about 10 minutes or until bottom of reshas begin to turn a golden color. Then place them on the upper rack of the oven. It should take about another 10 – 15 minutes until the tops become a golden brown as well. (This depends on the oven and might take a try or two to figure out the exact timing).

Remove from oven and allow to cool.  Return them to a 200 degree for 1 hour to “biscochar” ( crisp ’em up). Enjoy!!!

Biscochos de Huevo

Biscochos are often called tea biscuits.  We think of them as a “biscotti”, a crunchy treat!  Biscochos are a bit sweet and are wonderful with your morning coffee (could be afternoon or evening coffee or tea or even milk, for that matter!!)

Ingredients for My Mom’s Biscochos

1 C eggs

1 C sugar

3/4 C oil

3 tsp baking powder

1 tsp vanilla flavoring

5 – 7 C flour

Topping:

1 egg + 1 drop of water, beaten well

sesame seeds

(alternative to sesame seeds:  cinnamon and sugar or “sprinkles”)

These are my mom’s directions:

With electric mixer, beat eggs and oil in a mixing bowl.  Add sugar and vanilla and continue to beat until well blended.  Add flour and baking powder gradually, knead into a medium dough until no longer sticky.

Place onto floured work area and finish kneading dough with additional flour as needed. Dough should not be sticky as long as you can handle it without it sticking to your hands.

Take walnut-sized pieces and roll down on table with palms of hands into a rope 5 inches long and only 1/2 inch thick.

Press down with fingers to create channel;

Fold rope over and cut slits into the edge.

Join into a bracelet shape.  Brush egg on top side.

Dip top side into chosen topping ( sesame, cinnamon sugar or sprinkles):

Place on cookie sheet lined with parchment paper. Bake in preheated 350 degree oven for 12 minutes or until lightly brown. Remove from pan.  Allow to cool.

We look forward to your comments!

Have a cup of coffee and enjoy!

Bendichas Manos!!!!!

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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

Ingredients:

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

Ingredients:

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!

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