July 11th, 2009
Ingredients:
2 c sugar
1 c water
1 3/4 c sesame paste (tahini)
1 T pure vanilla
2 egg whites
1 c shelled pistachios (unsalted)
Directions:
Combine sugar and water in saucepan and bring to a boil.
Cook to the hard-ball stage (a few drops of syrup, when dropped into small basin of cold water, will form a firm ball that will not flatten on removal) for a temperature of 234 degrees. Set aside.
Put sesame paste with its oil in container of electric mixer or food processor.
Add vanilla, blending thoroughly.
Beat egg whites until stiff and fold into sesame paste.
When thoroughly blended, gradually add 3/4 c of the syrup, stirring.
When completely blended fold in nuts and remaining syrup.
Pour and scrape mixture into loaf pan.
Smooth over top. Cover tightly and refrigerate 3 days before unmolding.
This halvah will keep for 6 months in refrigerator.
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July 11th, 2009
Ingredients:
1 C rice
2.5 C water
3/4 T salt
1 t oil
1/4 to
1/2 feta cheese
1/2 C romano cheese
pepper to taste
1 egg
1 egg white
1 t cottage cheese
Directions:
Combine water, salt & oil. Bring to a boil.
Add rice and stir bringing it back to a boil.
Reduce heat to a simmer, #2 ON STOVE for 20 minutes.
Let cool for 30 minutes.
Add rest of ingredients and stir.
Link to: Bureka Dough Recipe
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July 11th, 2009
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.
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July 11th, 2009
Ingredients:
2 large onions, chopped
3 t oil
2 lbs ground meat (16 oz)
1/2 C tomato sauce
1 T salt
1 t pepper
1/2 C water (4 oz)
1/2 C rice
4 t chopped parsley
Directions:
Glaze onions in oil. Add meat and brown. Add tomatoes, salt, pepper and cook for 10 minutes.
Add rice and water and let simmer until tender.
Remove from heat and let cool. Drain excess oils (paper towels).
Can be made in advance and refrigerate or frozen.
Makes: 70 small size (1/2 oz); 36 medium size (1 oz)
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July 10th, 2009
Ingredients:
1 egg plant
1 onion
1 tomato or 8 oz can
1/4 C water
1 T salt
1/4 T pepper
1/8 C la victoria sauce
1 T sugar
1/4 T spike
1 T garlic
1/4 T celery seed
1 t oil
*This recipe is for 1 eggplant. For 2 eggplants double recipe.
Directions:
Start with low heat. Saute egg plant(peeled, de-seed & diced), diced onion and tomatoes if you like.
Add the water, eggplant, onion, tomato in pot. Put the remaining ingredients into pot. Stir together. Then let it cook until almost
dry about 1 hr.
When cooled, add 2 egg whites.
Bake at 400 degrees for 25 mins.
Another recipe from: “Las Comedicas de Rodis” by Sol Menashe
Makes:
24 Fillings (approx)
Ingredients:
2 Eggplants (young seedless)
1 large Onion
2 medium Tomatoes
2 Tbsp Corn Oil
½ tsp Sugar
2 Tbsp Chopped Parsley
Salt and Pepper to taste.
Method:
Peel and chop eggplants into small cubes. Peel, seed and finely chop the tomatoes. Finely chop the onion. Sauté the onion in hot oil until transparent. Add the other ingredients, except the parsley, and slow simmer until all liquid has been evaporated. Cool and add the chopped parsley.
This can be used as filling for many pastries.
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July 10th, 2009
Ingredients:
1 cup vegetable oil
2 1/2 cup water
1 teaspoon salt
8 cups of flour
Directions:
Bring water, oil and salt to a boil.
Remove from the stove and quickly stir in flour until reaching a consistency of a pie dough.
Knead until smooth (adding flour as needed).
For Burekas:
Make into small balls (size of a walnut) and place in rows.
Roll each ball into a circle or oval shape. Place filling in the center of dough and fold the top over. Pinch (crimp) the edges together. Brush the top with egg wash (1 egg beaten with 2 t water).
Sprinkle top with grated parmesan cheese for potato & cheese bureka; sesame seeds for meat bureka. Bake at 400 degrees F for 25 minutes.
For Pastelles:
Shape 3/4 of dough into small size ping-pong balls. The remainder of the dough will be formed into equal number of smaller balls to be used as “tops.” Using the thumb and forefinger, form balls into hollow cups. Fill cup to top with filling. Dip the small ball (“tops”) into sesame seed. Flatten to size of cup and cover the pastel by pressing edges together upwards. Using a sharp pointed knife, form fringe from pressed edges with short and down strokes. Grease pan with oil. Place the pastelles in rows on baking pan. Bake in preheated 425 degrees F oven until lightly brown on top for approx. 30 to 40 minutes.
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July 10th, 2009
Dough:
4 oz of yeast
2 c warm water (16 oz)
1 T sugar
pinch salt
5 eggs (9 oz)
1 1/2 c sugar (10.5 oz)
1 1/4 c oil (10 oz)
20 c flour (5 lb=80 oz)
2 1/2 c water (20 oz)
1 egg beaten
Directions:
Dissolve yeast in warm water (100-110 degrees) with 1 T sugar and pinch of salt. Cover and allow to bubble (5 min.).
Beat eggs with sugar, add oil, then yeast mixture, gradually add flour and rest of water.
Knead well and allow to rise in a lightly oiled bowl (the one you mixed the dough in, is ok).
Cover with saran and a towel. Keep in a warm place and let rise (about 1 hr.), to double in size.
Punch dough–knead 1 or 2 times–return to bowl and let rise again. With this dough you can make rolls, loaf bread, resiekas, parmak, roska.
Rolls: 1 oz
Bread: 1 to 1.5 lb loaf in pan
Resiekas: 1/4 oz (5″); 1/2 oz (8″); 3/4 oz (12″); 1 oz (16″)
Roska: 1 to 1.5 lb
Parmak: 12 (3 oz) strips in 9 x 12 pyrex (oil between strips)
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July 10th, 2009
By: Pearl Cohen (Seattle)
To start:
8 to 10 lbs onions (regular onions or sweet onions) or (do 1/2 & 1/2)
Directions:
Slice onions in food processor.
Saute onions with canola oil.
Place cooked onions in colander and let it drain (couple of hours).
Save the liquid for broth.
Add other ingredients of the filling:
1 egg
2 egg whites
1 t salt (to taste)
1/4 to 1/2 C flour (to absorb)
1 lb cottage cheese (sml dry curds)
1/2 C romano cheese (grated)
Makes: 30 – 35 BOYOS
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July 10th, 2009
In small bowl:
2 t dry yeast
1/2 T sugar
1/2 cup warm water to cover yeast — to activate cover with towel
In large mixing bowl:
4 cups warm water
1/2 T salt
2 t oil (pour yeast mixture into lge bowl after it has activated)
7 1/2 C = 45 oz. all purpose flour
1 C oil (you will use 2/3 cup while balls are resting)
Directions:
*Make half of the above recipe when you have 1 bag of spinach (2.5 lbs).
Knead well dough should be soft and a little sticky.
Lightly oil bowl, put dough in bowl, turn over, cover with saran and towel. Let rest for 30 minutes or double in size.
Make into balls. Size depending on how large you want to make boyos.
Put 1/4″ of oil in a baking pan. Roll balls and place in baking pan.
Let rest for approx. a minute, and turn over so that both sides are oiled these should be left to rest for about 30 minutes.
By the time you make all the balls the resting period should be over.
Spinach Filling:
2.5 lbs spinach (packaged & washed 3 times)
2 cups romano
1 cup feta
1/4 C filler (either flour or dry potato flakes)
1 t salt
1 t pepper (to taste-salt brings out flavor of cheese)
1/4 cup flour
Mix all ingredients together–mix occasionally because cheese settles to bottom.
Flour mixture:
2 parts flour (2 oz)
1 part cheese (1 oz)
Finger Boyos:
Take balls and spread out with the ball of your hand.
You should have enough oil in the ball to spread out.
Spread out in a rectangle. Sprinkle a little of mixture on dough.
Put spinach at about 2″ from the end closes to you.
Roll once, fold in ends and roll to end. Make sure you roll it tight
Square Boyos:
Spread dough in square form, sprinkle a little flour mixture on dough,
put filling in center. Bring the four corners to the center.
Eggwash and cheese sprinkle:
Beat 1 egg with 1 t water, brush tops with egg and sprinkle romano cheese on top.
Bake: Preheat oven to 450 degrees, bake for approx. 20 25 minutes or until golden brown.
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July 10th, 2009
By: Marlene Piha (Seattle)
Ingredients:
1 C warm water
1/2 oz (2 pc) dry yeast
3 C warm water
1/2 cup crisco oil
1 1/2 T SALT
1/2 cup flour
10 C flour
1/2 cup grated romano cheese
Directions:
Proof yeast with 1 cup warm water. Cover for about 5 min.
Mix the yeast mixture to the 3 C warm water, 1 1/2 T salt, 10 c flour together and knead until you have a smooth dough.
Divide dough into 4 equal parts. Put the dough on floured dish towel or floured board.
Oil tops of dough, put wax paper over dough and let rest 1 to 1 1/2 hrs.
Take 1 ball and with an oiled rolling pin spread out to about 1/8″ thick.
Brush a thin layer of crisco on dough. Roll dough like a jelly roll.
Put into pan of oil (1/2″). Repeat with the rest of the dough. Let rest for 1/2 hour. (*this can be frozen to be used at another time by taking out the night before it is to be used.)
Take 1 part of dough and make into small balls (about 2 oz.) and place back into oiled pan. Turn balls over so that it will be oiled on both sides.
On an oiled surface, spread ball of dough into rectangle or square shapes.
Mix 1/2 cup flour and 1/2 romano cheese. Spread a little of mixture on dough.
Put filling in center and roll dough over filling bringing two side in. Make sure dough is tight around filling.
Preheat oven 450 degrees and bake for about 22 minutes.
Filling Ingredients:
Spinach
4 10 oz packages
1 lb grated feta cheese
1 lb grated romano cheese
4 large eggs
1/4 T pepper
Potato
8 servings of potato flakes
1 cup grated feta cheese
1 cup grated romano cheese
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July 10th, 2009
Boyos de Spinaka by Kaye Israel
Kaye Israel’s Boyos de Spinaka Recipe and Video from BendichasManos.com
Another Recipe:
Dough Ingredients:
1/4 t yeast
1/2 T sugar
1/2 C warm water
Cover with towel
In large bowl:
2 C warm water
1/2 T salt
2 t oil
6 1/2 C bread flour
Directions:
Put yeast, sugar and warm water together.
Cover with towel for about 5 minutes to proof.
Add additional ingredients and mix.
Knead until dough is nice and smooth.
Lightly oil another bowl.
Put dough into bowl, turn dough over so that top is also oiled.
Cover dough with saran and then with a towel.
Let rest for about 20 minutes.
Spinach Filling:
2.5 lbs spinach (chopped)
2 c romano cheese
1 c feta cheese
1/2 c flour
Mix spinach mixture together. Turning mixture over because cheese
goes to bottom.
Flour mixture:
2 parts flour 1 part romano cheese
Directions:
In a baking pan put about 1/4″ oil. Make balls of dough(1.5 oz). Place them in the oiled pan.
Let them rest for a few minutes and turn over. These should now rest for about 15 minutes.
Take dough and spread into a thin dough on flat surface. Sprinkle some flour mixture on the
dough. Place about 2 oz of spinach mixture in center.
Bring end to center, making sure that dough covers spinach. Place in well-greased pan.
Apply egg wash on top of boyo. Sprinkle romano cheese on top.
Bake at 450 degrees for 20 minutes or until golden brown.
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July 10th, 2009
Recipe By Vickie Cohen
Ingredients:
4 eggs x-large
1/2 C oil
3/4 C sugar
2 T vanilla
1 T baking powder
3 1/2 + C flour
Directions:
In a mixer or Cuisinart mix oil, eggs and sugar.
Add vanilla, baking powder and flour.
Make into 1 oz balls, roll out to 7″ length.
Make 7 small cuts evenly divided.
Bring ends together making a circle.
Place biscocho in your hand and lightly brush with egg wash.
Place biscocho in sesame seeds. Place on a flour dusted cookie sheet.
Bake at 350 degrees for 10 minutes on lower shelf, 6 minutes on upper shelf.
Stack on end in cookie pan and dry in oven for 2 hours at lowest setting. Let cool and store in airtight container.
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July 10th, 2009
Recipe by Rebecca Levy
Dough
1 lbs Filo dough
Mixture
3 C finely ground walnuts
1/4 C sugar
1/2 T cinnamon
1/4 T ground cloves
1/2 C Oil
Directions:
Mix the 4 ingredients together in a separate bowl.
Lay out the filo dough (cover with dry damp towel).
Take 1 sheet and put on table. Dab it with oil.
Repeat this so you will have three sheet as base.
Sprinkle with mixture. Repeat the sheeting but use only 2 sheets.
Sprinkle with mixture.
Roll the filo loosely until you come to the end. Make sure you do not have
any mixture at top of filo dough. Brush top end with oil so it will stick
together. Cut in 1 1/2 inch diagonals.
Place in pan and bake 375 degrees for 15 minutes.
Syrup
1 1/2 C water
1 1/2 C sugar
2 C honey
Directions:
Boil water, honey and sugar in a heavy sauce pan until it becomes sticky or
210 degrees with a candy thermometer.
Pour syrup onto baklava with a large spoon. Let syrup soak into baklava.
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