Passover Bourekas, photo: Oren Dai, styling: Hamotal Yaakovovich, production: Dorit Tukman, Ruthie Carmi. Edited by: Ruthie Kinen. Design: Yael Katzir.
Passover Bourekas, photo: Oren Dai, styling: Hamotal Yaakovovich, production: Dorit Tukman, Ruthie Carmi. Edited by: Ruthie Kinen. Design: Yael Katzir.
Recipe

Kosher for Passover Bourekas

Matzah rolled with two fillings, an excellent meat filling and a cheese filling that is perfect for Chol HaMoed breakfast

Grandma Rachel’s kosher for Passover bourekas were the star of the Seder. Even when she no longer hosted at her house, the grandchildren would call especially to ask her to prepare a double batch of these meat filled bourekas. Grandma Rachel would roll the bourekas and place them in trays, arriving with the food and ready to visit.

Even before they would sit down to read the Haggadah, half a tray would be devoured by the grandchildren who had been waiting all year for these beloved meat-filled Passover bourekas.

Grandma Rachel’s bourekas were the traditional breakfast on Shabbat, and on Passover? She would make Passover bourekas filled with cheese. Rachel says that “for breakfast on Chol HaMoed, they would eat matzot stuffed with potatoes and cheese and matzoh fritters.”

In this recipe you will find grandmother Rachel’s kosher for Passover bourekas with two fillings – meat for the eve of the holiday and dairy for Chol HaMoed breakfast.

Ingredients for Passover bourekas

  • 6 matzah
  • 1 egg beaten
  • oil for frying

For the meat filling:

  • 10.5 oz (300 grams) ground beef
  • 8.8 oz (250 grams) onion chopped
  • 1 tablespoon oil
  • Salt
  • ground black pepper freshly ground
  • 1 cup water

For the potato and cheese filling:

  • 1 Potato boiled and mashed
  • 1 egg
  • 3.5 oz (100 grams) kashkaval cheese grated

Instructions

  • 1. To prepare the meat filling, place the meat, onion, oil and water in a pan. Season with salt and pepper and steam over low heat until all the liquid evaporates.

  • 2. To prepare the potato stuffing, mix together all the ingredients well.

  • 3. Sprinkle water on the matzahs ​​with your hands. Cover the wet matzahs ​​with a towel and let them stand for about an hour. The matzahs ​​should be very moist but not crumble.

  • 4. Cut each matzah into 3 strips and cut off the hard edges.

  • 5. Place about a tablespoon of the filling (meat or potatoes and cheese) on the bottom third of the strip and roll up.

  • 6. Dip each roll in a beaten egg with a little salt and fry in several batches until golden.

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This recipe is taken from the book “Grandma Rachel Cooks”, which includes original recipes by Rachel Tukman from the community of Izmir in Turkey. “Grandma Rachel Cooks” is the first book published by “Cooking Books“, a publishing house specializing in cook books, founded in 2007 by Ruthie Carmi and Dorit Tukman.

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*שמנו לב שחסרים כמה פרטים קטנים להשלמת הפרופיל שלך ב־FOODISH, אפשר להוסיף אותם בקלות בעמוד המשתמש שלך.