Petite Pumpkin Borekas Borekas are the Sephardic Jewish version of the turnover or empanada. Turkish in origin, the Sephardic Jews adopted these pastries as their own. I make borekas with homemade dough, the way my mom and my grandmother did, and bake them until crisp and … [Read more...] about Pumpkin Borekas
The Boreka Diary Recipies
Bulemas
Bulemas or Boyus, depending on what town your grandparents came from, are spirals of stuffed dough, baked in the oven until crisp. Spinach and cheese filling is my favorite. Yeast dough is stretched until, it is a long rectangle, then filled, rolled into a cylinder, sealed at … [Read more...] about Bulemas
Leek Kufte
Kufte de Prassa, Leek and Ground Beef Patties Somewhere between a meatball and patty is a kufte. Made with ground beef, they are light and fluffy with a delicate crisp exterior, and redolent with the taste of autumn leeks. Serve this recipe as one of the starters, Simanim, … [Read more...] about Leek Kufte
A Sephardic Rosh Hashanah
Sephardic Tradition for Rosh Hashanah My family has a unique culinary heritage, migrating from the Holy Land to Spain; my ancestors lived and flourished in the Golden Age for centuries. The Golden Age was a time of religious tolerance in Spain’s history from around 711 to … [Read more...] about A Sephardic Rosh Hashanah
Stuffed Veal Breast
Stuffed veal breast is hard work to make. It is a large unwieldy piece of meat, hard to fill with stuffing, and harder still to carve successfully. Veal breast is my husband’s favorite. I make it every Passover and change out the panko crumbs called for in the recipe with … [Read more...] about Stuffed Veal Breast
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