*This recipe makes 16 individual borekitas
The borekita, or “little boreka,” is the Iberian Jews’ response to the beloved Turkish street food, the borek. The Balkan pastry, traditionally made with buttered layers of flaky filo dough concealing ground meat, underwent a kosher innovation when Spanish and Portuguese Jews fleeing the Inquisitions arrived in Turkey.
Swapping butter for non-dairy alternatives, and ground meat for veggies and salted cheese, these Ibero-Turkish Jews (like our very own Delicious Chef Sevim!) brought their new creation to Israel where it quickly became the runaway street food favorite of Israelis nationwide.
Looking to recreate this popular pastry perfection in your own kitchen? Chef Sevim’s grandma has got us covered.
Image courtesy of Aylin Bahar
required kitchen tools
Baking paper
Rolling pin
Baking tray
Mixing bowl
Measuring cups
Measuring spoons
Small brush
Espresso cup (or similar small sized cup)
ingredients
For the Dough:
½ cup oil
¼ cup water
½ tbsp apple cider vinegar
Half pinch salt
1¾ cup of white all purpose flour
1 egg to brush
Optional for sprinkling on top: sesame seeds, poppy seeds
Vegan alternative to egg: apple sauce, tahini, soy milk
For the Cheese and Potato Fillings:
2 baked potatoes
This should be done prior to making the dough - Preheat oven to 450 degrees F. Place thick sea salt in a pan. Put the potatoes over the salt, making sure they’re not touching each other and bake for an hour.
Make sure that the potatoes are fork-tender. If not, keep baking!
3.5 oz of feta cheese (¼ cup)
3.5 oz of parmesan cheese (¼ cup)
1 egg
Image courtesy of Aylin Bahar
directions
Step 1: Preheat the oven
Preheat to 350 degrees F for 30-35 minutes.
step 2: making the dough
Mix the liquids and the salt and add ½ cup of flour until the mixture is mud-like.
Gradually add the rest of the flour slowly by kneading the dough. The texture should become elastic and silky.
Place the dough in the refrigerator to rest (for several hours, but overnight is best).
step 3: shaping the pastries
Stretch the dough onto the table with the help of the rolling pin.
Use an espresso cup to cut into small round shapes.
Fill the dough rounds with the potato/cheese mixture, and close it, pinching the edges.
step 4: the finishing touches
Brush the eggs or the vegan alternative on the top of the dough and sprinkle sesame seeds (or other options).
Bake the pastries in the oven at 350 degrees for about 30 minutes until they are golden on top and light brown on the bottom.
If needed, continue to bake for an additional 5-10 minutes.
Remove and let cool.
