Borekas are nothing short of edible perfection--heavenly little parcels of dough
crisped with hot oil or melted butter and stuffed with any number of delicious
savory ingredients. Nutritious and filling, they make a satisfying meal any time
of day. And like Italy's calzone, Spain's empanada, and India's samosa, these
pastries are self-contained, which makes them the perfect portable snack to
power an afternoon spent browsing through the shuk, or just about any other
activity.
Originally from Turkey, borekas (which comes from
the Turkish word boerek, or pie) belong within the larger category of small
savory pies common throughout the Middle East, North Africa, and parts of Asia.
They are a favorite dish among Sephardic Jews who serve them on holidays and
other celebratory occasions. According to The Book of Jewish Food (Knopf, 1996)
by Claudia Roden, Iberian Jews included borekas as part of their Sabbath meals
as early as the 16th century--a practice that continues today. Borekas are also
popular throughout Israel, both as a breakfast dish and common street food.
Borekas are most often filled with either ground beef, cheese, or vegetables from spinach to eggplant or potatoes. They are traditionally made with a homemade pastry, but in modern kitchens store-bought phyllo dough is widely considered an acceptable substitute. The version below wraps a mixture of chopped spinach and two cheeses in flaky phyllo dough topped with a sprinkling of toasted sesame seeds.
Borekas are most often filled with either ground beef, cheese, or vegetables from spinach to eggplant or potatoes. They are traditionally made with a homemade pastry, but in modern kitchens store-bought phyllo dough is widely considered an acceptable substitute. The version below wraps a mixture of chopped spinach and two cheeses in flaky phyllo dough topped with a sprinkling of toasted sesame seeds.
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