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Let’s Make Spiced Lamb and Butternut Squash Burekas for Sukkot!

(Photo: flickr/cherrypatter)

Burekas are one of Israel’s most popular snacks! Today’s recipe uses fall harvest ingredients for a delicious filling in honor of Sukkot that will make all of your guests wanting more.


2 sheets store-bought puff pastry, left to thaw at room temperature around 30 minutes

½ lb ground lamb

2 cups cooked pureed or mashed butternut squash (can also use sweet potato or frozen butternut squash)

1 Tbsp olive oil

1 small onion

½ tsp ground cumin

½ tsp ground coriander

¼ tsp cinnamon

Pinch red pepper flakes

¼ tsp salt

1 egg beaten for glaze

Sesame seeds, nigella seeds or poppy seeds (optional)


Heat olive oil in a sauté pan over medium heat. Sauté onion until translucent. Add spices to pan and cook until toasted, around 1 minute. Add ground lamb and cook until no longer pink, breaking up into small pieces with a wooden spoon as you cook. Remove from heat and allow to cool slightly.

Combine butternut squash and lamb mixture in a medium bowl.

Preheat oven to 375 degrees.

Roll out each sheet of puff pastry. Cut each sheet into 9 even squares. Using a rolling pin, roll out each square slightly.

Scoop one heaping tablespoon into the corner of each square. Fold puff pastry over filling, forming a triangle.

Using the tines of a fork, crimp the edges.

Repeat with second sheet of puff pastry.

Brush each bureka with beaten egg. Top with sesame seeds, nigella seeds or poppy seeds if desired.

Bake 18-22 minutes, until golden on top.

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