Bureka Potato filling

Potato & cheese bureka by Or VeShalom Sisterhood of Atlanta, March 2022

Burekas (Cheese Turnovers)

Recipe from the book, The Sephardic Cooks (Congregation Or VeShalom Sisterhood)

Basic Dough:

1 c. vegetable oil

2 1/2 c. water

1 tsp. salt

8-10 c. plain flour

Potato Filling:

2 lb. baking potatoes, cooked & mashed

1 tsp. salt

1 c. grated Parmesan or Romano cheese

½ lb. cottage cheese, mashed

4 eggs, more if needed

Directions:

Combine potatoes, salt, cheese and eggs, one at a time, mixing well until fluffy. 

Dough: Bring water, oil and salt to a boil. Remove from heat and quickly stir into the flour until consistency is that of a pie dough. Knead until smooth (adding more flour as needed). Shape into walnut-sized balls, approx. 60-70. Place in bowl, covering with waxed paper to prevent dryness. Roll each into flat oval shapes, 3 x 4 inches. Fill each oval with 1 rounded teaspoon of filling. Fold into turnover shape and cut outer edges with rim of a cup. *Pinch the edges to seal or do the “crimping” method. Brush tops lightly with beaten egg. Sprinkle with grated cheese. Bake in well-greased (using vegetable oil) pan at 400 degrees for 30 minutes or until golden brown.