• Matan Zangauker. Photo courtesy of the family.
    Matan Zangauker. Photo courtesy of the family.
  • Mushroom Bourekas. Photo: Adi Shilon.
    Mushroom Bourekas. Photo: Adi Shilon.
Recipe

Matan Zangauker’s Favorite Mushroom Bourekas

Their favorite dish: Matan Zangauker loves his family and a home cooked meal. Adi Shilon made him these comforting mushroom bourekas

Matan’s friends call him “Spider”, because the creepy arachnid is his greatest fear. Matan is 24 years old and proud older brother to two younger sisters. At the young age of 16 he took it upon himself to share in the financial responsibility for his family and began working. Matan is dedicated to his family and so appreciates home cooked meals that you’ll rarely see him eating out.

Led by integrity and honesty, Matan lives his by values. He is a man of many opinions but only those who get past his introverted nature, are lucky enough to hear his pearls of the wisdom. Matan loves NY – after spending a few months in the Big Apple he came home with endless stories of great adventures.

Matan met Ilana two years ago where he works in kibbutz Nir Oz. They fell in love and made Nir Oz their home. Their love is unique – a relationship admired by everyone – characterized by its respect, kindness and understanding. Together they’re raising a post traumatic dog named Noni.

On October 7th, Matan Zangauker and Ilana Gritzewsky were kidnapped from their home by Hamas. Ilana was released from captivity after 55 days.

Ilana Gritzewsky’s Mexican Conchas Buns

Ingredients for Mushroom Bourekas

  • 3.5 tablespoons (50 grams) butter
  • 2 leeks (or one leek and a few shallots)
  • thyme
  • 1 lb 3 oz (600 grams) mushrooms chopped
  • 1/2 teaspoon Salt
  • 1/2 teaspoon ground black pepper
  • 5.3 oz (150 grams) parmesan cheese grated
  • 8 phyllo dough sheets
  • 1/2 cup (100 grams) olive oil for brushing

Instructions

  • 1. In a wide pot, fry the leeks and/or shallots and a good amount of thyme with the butter over medium heat until lightly golden and softened. Add the mushrooms, increase the heat a little and cook until the mushrooms shrink a bit and there is no liquid left at the bottom of the pot.

  • 2. Transfer to a food processor with the parmesan and grind in pulses until a chunky paste is formed. Taste and adjust seasoning if necessary.

  • 3. Heat the oven to 395F (200C) degrees on turbo/fan/convection.

  • 4. Open a package of phyllo dough (thawed if it was frozen) and work with one sheet at a time, with the rest wrapped tightly in a towel. Brush the sheet with olive oil, cut into four strips, place a spoonful of the filling in the bottom corner of two of the strips and fold into a triangle repeatedly until the filling is wrapped from all sides, as in the video. In the second batch, I realized that you should wrap the triangle again in the same way with another strip of dough.

  • 5. Brush with olive oil and place the triangles on a baking sheet lined with parchment paper. Bake for about twenty minutes until golden brown and serve hot.

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This recipe is part of Adi Shilon’s “Their Favorite Dish” project, which tells the story of 60 abductees through the recreation of their favorite recipe for a pastry or dessert. For all the details and additional recipes in the project.

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