KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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SHAVUOT KOSHER RECIPES |
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INGREDIENTS: |
Dough:
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INSTRUCTIONS: |
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Combine melted butter, oil, water and
salt in a medium-sized bowl and mix well.
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Gradually stir in the flour to make a
soft, slightly greasy dough. Mix only until the dough
comes away from the sides of the bowl; do not overmix.
Gather the dough into a ball and cover with plastic
wrap.
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Let rest for 15–30 min. while
making the filling.
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Proceed to making the filling.
In this recipe, roasted eggplant and cheese filling is
being used.
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ROASTED
EGGPLANT AND CHEESE FILLING:
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INGREDIENTS:
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2 large eggplants,
pricked all over with a fork
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4 oz. feta cheese,
crumbled "KOSHER"
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1 cup grated
kasseri or kasheval cheese "KOSHER"
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2 large eggs
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1/4 tsp. salt or
to taste
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Matzo meal (use a
little only if the filling is very wet)
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Beaten egg for
glazing
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INSTRUCTIONS:
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Put the eggplants on a sheet pan and
roast in a 400° Fahrenheit oven for 30-40 minutes, or
until the skin is very dark and the eggplants are very
soft.
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Cut the eggplants open and scrape out
the flesh; place in a colander.
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Let drain 15 to 20 minutes, squeezing
with your hands occasionally to press out as much excess
liquid as possible.
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Chop the eggplant into small pieces
(it will be quite mushy) and put into a bowl.
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Blend in the feta and stir in the
grated kasseri.
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Beat the eggs well, add to the bowl
and mix in well.
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Taste for salt and season if it needs
it.
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Add a bit of matzoh meal to take up
excess moisture if the filling is really runny.
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Now its time to return to make
the bourekas.
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Making
the bourekas:
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Roll the dough into 36 balls, each
the size of a walnut.
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With your fingertips and palms or
with a rolling pin, flatten or roll each ball into an
oval about 3x4 inches.
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Put a scant tablespoon of filling on
one side of the oval and fold the other side crosswise
over the filling to form a half moon shape.
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Pinch the edges well together — the
characteristic closure is a pleated fold crimping the
edges together all the way around the turnover, but you
can crimp with the tines of a fork.
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Place the bourekas one inch apart on
ungreased baking sheets. Brush the tops with beaten egg.
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Sprinkle the tops with a little
grated cheese if you want, prick once with a fork to
allow steam to escape.
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Bake at 375° Fahrenheit for 30–35
minutes until golden brown and crisp. Serve hot or at
room temperature. Bourekas freeze beautifully.
NOTE:
The fillings are uncomplicated, ranging from potato, spinach
or eggplant with cheese, to soft cheesy custards, to roasted
eggplant with tomatoes. Because eggplant reigns as the
undisputed queen of Sephardic vegetables, we've opted to
use an eggplant filling with feta and kasheval or kasseri
cheeses
Source:
Rabbi
Alan Ira Silver
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KOSHER DELIGHT MAGAZINE
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