ספרדי

Bourekas

Name: Bourekas
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 16
Cuisine: ספרדי
Ingredients: 500 גרם Puff pastry; 200 גרם Feta cheese; 150 גרם Quark (farmer cheese); 1 יח׳ Egg; Black pepper; 1 יח׳ Egg; 2 כף Sesame seeds

ממתין לבדיקת מומחים

Savory puff-pastry turnovers filled with cheese and sprinkled with sesame. A Sephardi pastry of Ottoman origin.

מנות: 16 מנות
הכנה: 30 דק׳
בישול: 25 דק׳
רמת קושי: בינוני

כשרות · חלבי

שבת Sukkot Shavuot

התרגום לעברית בהכנה. מוצג הטקסט המקורי.

מצרכים

16

מנות

500 גרם Puff pastry, chilled or thawedכשרות: In traditional practice it is bought with kosher certification. Depending on the fat it is either butter-based (dairy) or margarine-based (parve); the certification label decides.
200 גרם Feta cheeseכשרות: Dairy (milchig). Cheeses require certification because of the rennet (for hard and aged cheeses, under halakhah, *gevinat akum*).
150 גרם Quark (farmer cheese), or ricottaכשרות: Dairy (milchig). In traditional practice it is bought with kosher certification.
Black pepper – לפי הטעם

Filling

1 יח׳ Eggכשרות: Parve. In traditional practice eggs are cracked one at a time, and eggs with a blood spot are discarded.

Topping

1 יח׳ Egg, for brushingכשרות: Parve. In traditional practice eggs are cracked one at a time, and eggs with a blood spot are discarded.
2 כף Sesame seedsכשרות: On Passover, Ashkenazi practice classes it as *kitniyot*.

אופן ההכנה

שלב 1: Preheat the oven to 200 °C and line a baking sheet with parchment paper.
שלב 2: Crumble the feta with a fork, mix it with the farmer cheese and one egg, and season with pepper. Salt is usually not needed.
שלב 3: Roll the puff pastry out to a thickness of about 3 mm and cut it into 10 cm squares.
שלב 4: Place a heaping teaspoon of filling in the center of each square, brush the edges with water and fold into a triangle. Press the edges firmly with a fork.
שלב 5: Place the pastries on the baking sheet with space between them, brush with beaten egg and sprinkle with sesame.
שלב 6: Bake for 20–25 minutes, until puffed and golden brown.
שלב 7: Serve warm, traditionally with a hard-boiled egg, cucumber and tomato.

טיפים

The pastry must stay cold while you work; if it softens, put it in the fridge for 10 minutes.

היסטוריה ומקורות

היסטוריהספרדיםישראל

Bourekas derive from the Ottoman börek; Sephardi Jews settled in the Ottoman Empire (Turkey, the Balkans, Greece) adopted and adapted them. They spread to Israel with immigrants from Turkey and the Balkans.¹

מנהגספרדים⁂ לאימות

In Turkish and Balkan Sephardi families, bourekas were traditionally served for Shabbat breakfast together with eggs cooked overnight (huevos haminados).

נוהג מודרניישראל⁂ לאימות

Distinguishing the shape by filling (triangle for cheese, half-moon or rectangle for potato) is more an Israeli bakery convention than a binding rule.

גרסאות אזוריות

מנהגספרדים

Besides cheese they are filled with mashed potato, spinach, mushrooms or eggplant; traditional Sephardi borekitas are made from a homemade oil dough.

מקורות

ספרות משנית

1Claudia Roden, The Book of Jewish Food