Best 3 Potato Boreks Borekas Tapukhay Adama Recipes

If you are looking for a delicious and easy-to-make potato boreks recipe, you are in the right place. This classic Turkish dish can be made with just a few simple ingredients and is perfect for breakfast, lunch, or dinner. The boreks are made with a flaky pastry dough that is filled with a mixture of mashed potatoes, onions, and spices and is a great way to use up leftover mashed potatoes. The boreks are then baked until golden brown and crispy, and can be served with a variety of dipping sauces.

Let's cook with our recipes!

CHEESE BOUREKAS

Cheese Bourekas image

Middle-Eastern style puff pastry pockets filled with cheese. Great served as an appetizer or the traditional Israeli way for breakfast with salad, olives, cheese, and plain yogurt. Could also be filled with leftover mashed potatoes, or a spinach and feta mixture.

Provided by GCBENEZRA

Categories Appetizers and Snacks Pastries

Time 1h

Yield 12

Number Of Ingredients 10

Ingredients

2 eggs
2 cups shredded mozzarella cheese
1 teaspoon dried parsley
1 pinch garlic powder
1 pinch onion powder
1 pinch salt
1 pinch black pepper
1 (17.5 ounce) package frozen puff pastry
2 teaspoons water
2 tablespoons sesame seeds

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
Beat 1 egg in a medium bowl, and mix in the cheese. Season with parsley, garlic powder, onion powder, salt, and pepper.
On a lightly floured surface, cut each sheet of puff pastry into 6 equal squares to give 12 squares in total. Beat the remaining egg with water in small bowl. Brush edges of each square lightly with egg wash. Place a heaping tablespoon of the cheese mixture in the center of each square. Fold pastry over the filling, and seal edges with a fork. Transfer to the prepared baking sheet, brush with remaining egg wash and sprinkle with sesame seeds.
Bake in the preheated oven 30 minutes, or until golden brown. Serve immediately.

Nutrition Facts : Calories 294.2 calories, Carbohydrate 19.6 g, Cholesterol 43.1 mg, Fat 20.1 g, Fiber 0.8 g, Protein 8.9 g, SaturatedFat 6.2 g, Sodium 230.4 mg, Sugar 0.6 g

POTATO BOREKS - BOREKAS TAPUKHAY ADAMA

Potato Boreks - Borekas Tapukhay Adama image

Borekas are savory or sweet pastries made with puff pastry and a variety of fillings. The shape of a boreka usually tells you what the filling is -- triangles for cheese, squares for potatoes, twists for spinach. They are found everywhere on the streets in Israel, often treated as if they were sandwiches. The vendor opens the boreka to add chopped eggs, tomatoes and tahini sauce to the filling (which I haven't listed below, though I do include a recipe for a side of Haminados eggs). He then presents it to you with pickles. The Haminados eggs are simply eggs hard boiled in water containing dried onion peels, salt and pepper, with the option of adding a tablespoon or two of coffee grounds or instant coffee. This imparts a brownish color and wonderfully subtle flavor, which won't taste like either coffee or onions. At the Arab stalls, borekas are sold with a garnish of za'tar and salt. Whichever way you have them, plain or filled, they are totally irresistible. Recipe #178185 is a separate recipe for the Haminados Eggs (Sephardic Huevos Haminados) with variations for the crockpot and oven. Courtesy Anissa Helou.

Provided by Sandi From CA

Categories Breads

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 medium onion, thinly sliced
1 tablespoon extra virgin olive oil
2 medium potatoes, boiled and mashed
salt & freshly ground black pepper
3 -4 tablespoons crumbled feta cheese (optional)
13 ounces puff pastry, preferably fresh, but frozen if necessary
1 egg yolk, beaten with
1 tablespoon water
2 tablespoons sesame seeds
6 eggs
1 tablespoon vegetable oil
1 teaspoon salt
1 teaspoon pepper
vegetable peels (dried onion peels specifically)
1 -2 tablespoon ground coffee (optional) or 1 -2 tablespoon instant coffee (optional)

Steps:

Place eggs in a pot and add oil, salt, pepper, onion peels and coffee grounds, if using, in water to cover. Bring to a boil on high heat, then reduce to a simmer and cover the pot with the lid slightly ajar. (The eggs will be ready in one hour but most cooks leave them on very low heat overnight.).
Fry the onion in the oil until lightly golden. Season the potatoes with salt and pepper to taste, add the onions and cheese if you're using it, and mix well. Set aside.
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Roll the puff pastry quite thinly, about 1/4" or less, and cut into 6 equal squares.
Divide the filling into 6 parts. Place one portion in the middle of a square and fold into a triangle. Press hard on the sides to seal well and brush with the egg yolk. Repeat with the remaining dough and filling. Sprinkle the borekas with sesame seeds.
Bake on the middle shelf of the preheated oven for 25-30 minutes, or until crisp and golden. Check the bottoms to see if they are done they should be brown. Serve warm or at room temperature with haminados eggs.
NOTES: These cannot be refrigerated, but can be frozen, preferably before baking.

Nutrition Facts : Calories 538.8, Fat 35, SaturatedFat 8.6, Cholesterol 213.7, Sodium 618.5, Carbohydrate 43.3, Fiber 3.2, Sugar 2, Protein 13.4

POTATO BOREK

Potato Borek image

Make and share this Potato Borek recipe from Food.com.

Provided by Schweik

Categories Potato

Time 1h5m

Yield 1 dish, 12 serving(s)

Number Of Ingredients 11

Ingredients

3/4 cup sunflower oil
1 cup plain yogurt
3 large eggs
4 1/2 cups russet potatoes, peeled, cut in 1/2 inch dice
3 cups onions, chopped
3/4 cup carrot (peeled and diced)
3/4 cup frozen peas (thawed)
1 teaspoon cumin
1/4 teaspoon cayenne pepper
2 1/2 teaspoons salt
2 1/2 cups all-purpose flour

Steps:

Grease and lightly flour a 13 X 9 inch baking dish. Preheat oven to 400 degrees.
In a large bowl, combine the sunflower oil, yogurt, and eggs. Add the vegetables and spices. Slowly add the flour and mix until combined. Spread in the prepared pan.
Bake for 40 to 45 minutes, until top browns. Remove from oven and serve warm for breakfast, as a snack or as a side dish.

Nutrition Facts : Calories 315.4, Fat 15.9, SaturatedFat 2.7, Cholesterol 49.1, Sodium 532, Carbohydrate 36.5, Fiber 3.2, Sugar 4, Protein 7.1

Tips:

For crispy boreks, use filo dough that is fresh and not too thick. If the dough is too thick, it will not cook evenly and will be chewy.
To prevent the boreks from becoming soggy, brush them with egg wash before baking. The egg wash will create a barrier that will help to keep the moisture out of the dough.
Bake the boreks until they are golden brown and crispy. This will ensure that the filling is cooked through and the dough is flaky.
Serve the boreks warm with your favorite dipping sauce. Some popular dipping sauces include yogurt sauce, tahini sauce, or tomato sauce.

Conclusion:

Potato boreks are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be filled with a variety of ingredients. With a little creativity, you can create your own unique borek recipe that your family and friends will love.