BURIQUITA OR BOREK

Savoury Pastry

Buriquita or Borek or should I say: or Empanadas? An amazing fact in cooking history is the fact that the dough for the Bouriquitas and the Empanadas are very similar. The manual folding to join the sides is identical. The Argentinians got it from Spain when the Spaniard occupied Argentina in the early 1500 and we got it from Spain and took it with us when we left in 1492!

This is a Jewish Sephardic dish which is quite similar to the Turkish "burak." Burekas (or Buriquitas if made small) are served on festive occasions, but also widely sold on Israeli street corners as Borek.

There are two widely used fillings: Cheese and Potatoes and Spinach and Feta.

A mince meat filling has a different shape and called Pastilicos.

Makes About 40 Buriquitas 

Buriquitas Aline big.jpg

DOUGH

1 cup oil

1 cup water

4 cup flour

1 tsp baking powder

1 pinch salt

 

  • Mix dry ingredients and place in food processor.

  • Mix oil and water in a jug and pour into the food processor thru the funnel while with food processor is turned to medium speed.

  • When mixture forms a compact dough, stop. Discard liquid, if any left.

  • Divided into 40 balls

CHEESE AND POTATO FILLING (for 40)

 

2 potatoes, boiled and peeled

150gr cheddar cheese grated

3 Tbsp grated Parmesan

3 raw eggs

salt and pepper

1 tsp peri peri

  • Beat the eggs, mash the potatoes and mix all the ingredients together.

SPINACH AND FETA FILLING (for 40)

 

300g frozen spinach
2 eggs, beaten
¼ ts salt

2 Tbsp sunflower oil

200 gr feta cheese broken into very small pieces

300 gr grated chedar cheese

  • Defrost spinach in microwave and drain all excess water.

  • Beat the eggs and mix all the ingredients together.

AUBERGINE FILLING (for 40)

https://www.food.com/recipe/borekitas-de-berengena-255300

 

1 kg eggplant

225 gr feta cheese

1 cup grated kashkaval, gruyere or 1 cup parmesan cheese

salt and pepper

  • Prick eggplants with a fork and turn under the broiler until they are soft inside.

  • Put into a colander and peel eggplants. Smash the flesh of the eggplant in the colander to release juices, press to drain them.

  • In a bowl, mix eggplant pulp with feta cheese and kashkaval, mix well.

  • Add salt and pepper.

ASSEMBLING:

  • With a rolling pin roll out each ball, one at a time. Fill with 1 tsp filling, fold over and fold sides to join or press them with a fork or roll the side which is more typical.

  • Glaze with 1 egg yolk mixed with 1 tsp water.

  • Place in oven at 180C for about 30 min until golden. Let it cool and serve at room temperature.

 

 

 

PS: You could add different seeds on top to differentiate them.  Or you could sprinkle some cheese on the cheese ones and few specks of chives in the spinach ones.

 

Serving suggestions:

  • Serve with drinks

  • As a starter with a Greek Salad

  • Part of a Buffet

  • On its own as a quick lunch instead of a pie

 

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