POTATO BOREKS - BOREKAS TAPUKHAY ADAMA
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
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
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Lisa Ryan
[email protected]These boreks were a lot of work, but they were worth it! They were so delicious.
Rajon Saleh
[email protected]I followed the recipe exactly, but my boreks didn't turn out as flaky as I hoped.
Afif Hossain Dhrudo
[email protected]These boreks were a bit too oily for my taste, but the flavor was good.
Sydney Sichalwe
[email protected]I'm not a big fan of boreks, but these potato boreks were surprisingly good! The dough was flaky and the filling was flavorful.
Baba jutt
[email protected]These potato boreks were a hit at my party! Everyone loved them.
Amanda Loxas
[email protected]I made these boreks for my family and they loved them! The dough was easy to work with and the filling was delicious.
Mark Basil
[email protected]These boreks are delicious! The potato filling is perfectly seasoned and the dough is flaky and crispy. I will definitely be making these again soon.
Merwan Elias
[email protected]I love potato boreks! This recipe is one of the best I've tried. The dough was crispy and the filling was creamy and flavorful.
Pandora 1476
[email protected]These boreks were easy to make and turned out great! I used a store-bought dough, which saved me time. The potatoes were perfectly cooked and the spices were just right.
Faye Turner
[email protected]I've never had potato boreks before, but these were amazing! The dough was so flaky and the filling was savory and flavorful. I highly recommend this recipe.
Kyle Lawson
[email protected]These potato boreks were crispy and flavorful! The filling was delicious and the dough was cooked to perfection. I will definitely be making these again.