Borekas, etc.
Sorry for the content drought. Life’s been busy, but fortunately we have a chag to thrust me back into the kitchen. From the first time I had borekas in Israel eight years ago, I loved them. I was at a Shabbos morning kiddush somewhere in Jerusalem and the spread included big, hot potato borkeas — who wouldn’t love the juxteposition of crisp flaky dough and spicy, smooth filling?
So, for Shavuot, I figure I’ll try my hand at cheese borekas. A few choices present themselves. Small, appetizer-sized or large entree size? Phyllo dough, puff pastry, or something else entirely? What combination of cheese?
I haven’t decided on a recipe yet, but I’m leaning toward large borkeas made without phyllo since phyllo can be tough to handle, and I’m willing to be adventurous with the filling.
Please share your suggestions, philosophy, and recipes!
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I’ve also decided to try out Thomas Keller’s recipe for quiche, but haven’t decided whether to do his roquefort and leek quiche — so long as Gourmet Food Store can get me kosher roquefort in time — or something like his “Caesar Salad” quiche (a parmesan-infused custard with baby romaine lettuce on the side).
Just because it is Shavuot doesn’t mean that you can’t eat meat. Why not do both?
Oh, THAT’s a subtle hint! :)
So, the cat’s out of the bag — we’re having dairy. Don’t worry, you won’t regret it. After all, good kosher cheese often costs more per pound than good kosher meat…
All the borekas I ever ate or made in Israel were made with puff pastry. Farmer’s Cheese was used and grated american (or yellow-gvinah tsubah), which was grated into the farmer’s cheese and mixed with egg, salt and pepper to taste, and either very finely grated onion or onion powder. I often made it without the onion or onion powder since it is generally made without. I used about a pound of farmer’s cheese and around a pound of yellow cheese. Grate the yellow into the farmer’s cheese with the biggest holes on your grater. You can also do kasha, spinach, spinach and cheese, potato, meat, ground poultry and sweet fillings. When my kids were little I always made them small. Now that they’re grown, so have the borekas. To keep it somewhat healthyI buy the non fat farmer’s cheese. Have fun and enjoy.
Is there a bakery in new jersey where borekas can be purchased?