Burekas, savory pastries of Jewish origin, are distinguished by their flaky dough and varied fillings. From spinach to cheese or mushrooms, they offer an explosion of Mediterranean flavors in every bite. Their preparation requires care and patience, but the final result is always rewarding.
In a skillet, heat the olive oil and sauté the onion until translucent.
Then, add spices and cook until toasted.
Next, add the ground lamb and cook until no longer pink, breaking it into small pieces with a wooden spoon while it cooks.
The result: delicious burekas to enjoy on any occasion.
Burekas
Ingredients
2 Puff pastry sheets
250 grams of Ground lamb
2 cups of Cooked pumpkin purée
1 Small onion
½ teaspoon of Ground cumin
½ teaspoon of Ground coriander
¼ teaspoon of Cinnamon
Red pepper
¼ teaspoon of Salt
1 Beaten egg for glazing
Sesame seeds
1 tablespoon of Olive oil
Preparation
Step 1 : In a skillet over medium heat, heat the olive oil.
Step 2 : Sauté the onion until translucent.
Step 3 : Then, add spices to the skillet and cook until toasted, about 1 minute.
Step 4 : Add the ground lamb and cook until no longer pink, breaking it into small pieces with a wooden spoon while cooking.
Step 5 : Remove from heat and let cool slightly.
Step 6 : In a medium bowl, combine the pumpkin and the lamb mixture.
Step 7 : Preheat the oven to 375°F.
Step 8 : Extend the puff pastry sheets and cut them into 9 equal squares.
Step 9 : Using a rolling pin, lightly stretch each square.
Step 10 : Place one spoonful of filling in each corner of the square, then fold the puff pastry over the filling to form a triangle.
Step 11 : Seal the edges with a fork.
Step 12 : Repeat the process with the second sheet of puff pastry.
Step 13 : Brush each bureka with beaten egg and optionally sprinkle with sesame seeds, nigella, or poppy seeds.
Step 14 : Bake for 18 to 22 minutes, until golden on top.
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