Potato Mushroom Burekas
Burekas (bourekas, borekas, etc) are savory or sweet pastries made with puff pastry and a variety of fillings of Turkish origin. They have become the ultimate Israeli street food, available on every corner: a potato bureka, served with a hard boiled egg and pickles.
They are supposed to look like this:
Here is my adaptation! You can substitute the filling for whatever your hearts’ desire (cheese, eggplant).
Ingredients:
3 potatoes
1 lb of bella mushrooms
1 onion, sliced
soy sauce
salt and pepper to taste
1 egg, lightly beaten
phyllo dough
sesame seeds
First step: peel potatoes. Boil in water until soft (20-30 minutes), drain and mash, with butter/ olive oil and salt and pepper.
In a pan, saute onions and mushrooms in soy sauce until brown.
Place a heaping tablespoon of mashed potatoes, onions and mushrooms in each square of phyllo dough. Dampen the edges of the squares with water, and fold in half diagonally to form triangular pastries. Pinch the edges together to seal the filling inside.
Brush tops of burekas with egg wash. Sprinkle sesame seeds on top. Bake for 400 degrees for 20 minutes or until golden.
Ok, so my shapes are not perfect. I was in a rush to feed my hungry guests as I was preparing them and didn’t go for the glamour! Next time I will aim for perfect triangles…but they were delicious anyways.
