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Burekas

Directions

This is a Jewish Sephardic dish which is quite similar to the Turkish "burak." Burekas can be prepared with various types of dough: strudel dough (thin leaves), rising dough or with types of prepared dough found in the market. This is a dish served on festive occasions, but also widely sold on Israeli street corners. To be tasty, it must be served hot and fresh.

Dough: Melt the margarine and mix with flour and salt. Add warm water until able to roll dough. Roll it, cut a leaf, and cut circles with a cup.

Stuffing: Mix all the ingredients. Put one teaspoon of stuffing on each dough circle. Fold in half. On top, spread yolk and sprinkle sesame seeds. Place on a well-greased cookie tray and bake at 3500 until golden (approx. 15-20 min.). Serve hot.

Ingredients

  • Dough
  • 1/2 lb. margarine
  • 1 tsp. salt
  • 3 cups self-rising flour
  • warm water
  • Stuffing
  • 1/2 cup cheese (feta)
  • 1 cup cooked spinach
  • 3 egg yolks
  • Garnish
  • 1 egg yolk
  • 4 cups sesame seeds

Sweet Round Challah

The traditional holiday and Sabbath bread called challah is usually braided all year long.  On the High Holidays, we make the challah round instead in order to symbolize a whole and perfect year ahead of us.

Turkish Coffee

Turkish coffee seems to taste best when prepared in the traditional feenjan, but a deep saucepan will do, sized according to how many cups you wish to make. Feenjans can be bought in Eastern specialty shops the pot is wide at the bottom, narrow toward the top, and has a long handle. Turkish coffee should be served in small cylindrical cups; espresso cups are suitable.

Turkish Coffee

Turkish coffee seems to taste best when prepared in the traditional feenjan, but a deep saucepan will do, sized according to how many cups you wish to make. Feenjans can be bought in Eastern specialty shops the pot is wide at the bottom, narrow toward the top, and has a long handle. Turkish coffee should be served in small cylindrical cups; espresso cups are suitable.