Bourekas: Meat and Potatoes, Turkish Style

Bourekas are a quinessential sephardi dish. They are ubiquitus across the Mediterranian, with countries, at times, coming to harsh words about who actually originated these tasty tidbits. In Israel, you can find them filled with anything and everything, from cheese to spinach, and from meat to potatoes.

A favorite filling at our house is bourekas stuffed with Bulgarian cheese, a rich and aromatic cousin of Greek feta that has all the flavor, less salt, and a bit more tooth. It's nearly impossible to find a kosher version in the United States, though Sadaf makes a tasty Feta Cheez (not a typo) that has a certification that is accepted by most kosher authorities, that works well as a filling.

This recipe makes smaller bourekas (about 1.5 inches long), which are great as appetizers. If you want larger bourekas, which are great for lunch or as a main dish for dinner, simply cut your puff pastry sheets into larger squares.

For the Shells

•  2 sheets of puff pastry (approximately 9oz each)
• 1 large egg
• 2 Tbsp sesame seeds

Potato Filling

• 3 Russet potatoes, peeled and cut into medium sized chunks (yield approximate 2 cups mashed)
• 1 tsp salt 
• 2 Tbsp olive oil
• 1 small onion, grated (about 1 cup)
• ¼ tsp freshly ground black pepper  

Meat Filling

• 1 lb lean ground beef
• 1 small onion minced
• 1 bunch of cilantro minced (yield about 1/2 cup)
• 2 cloves of garlic minced
• 1/4 tsp cinnamon
• 1 tsp salt
• a few grinds of fresh black pepper

Instructions

To Prepare Potato Filling:

1. Place the potato chunks into a medium pot. Add water to cover by 2-3 inches. Add 1 tsp salt to the pot. Over medium heat, bring the water to a boil. Cook the potatoes uncovered until they are soft when you pierce them with a fork, about 25-30 minutes.
2. Drain the potatoes in a strain over the sink. Transfer the potatoes back into the pot. Add the olice oil, black pepper and salt to taste. Mash the potatoes with a potato masher.  Taste and adjust seasoning if necessary.

To Prepare Meat Filling:

1. Mix all the ingredients in a medium bowl. This is best done by hand or with a fork to insure that everything is very well incorporated. 
2. Cover and let rest in the refrigerator for 30-60 minutes to let the flavors develop.

To Prepare the Bourekas:

1. Preheat the oven to 400. Cover a cookie sheet with a piece of parchment paper. Set aside.
2. Place the puff pastry sheet on the counter to thaw.
3. While the puff pasty is thawing, prepare the filling of your choice.
4. Roll out puff pastry sheet with a rolling pin until it square. With a knife, cut the puff pastry like a tic-tac-toe board into 9 equal squares.
5. Place 1-2 Tbsp of filling into the center of each puff pastry square. Fold each square in half to form a triangle. Press the edges to seal each one. As they are done, place them on the prepared cookie sheet.
6. Crack the egg into a small bowl. Whisk it with a fork. With a pastry brush, brush the top of each boureka with the beaten egg. Sprinkle the top of each boureka with sesame seeds.
7. Place into the hot oven and bake for 25 minutes until puffed and golden. Serve warm.