The caterer for my bat mitzvah made bourekas with a potato filling. I have a lot left over. I’ve been eating it every day since my bat mitzvah. I’m finding I cannot get enough of potato bourekas.
It’s not quite dinnertime yet, and all I can think about is that I gave a container of bourekas away today. See, Sarah, how much I love your family? I gave them some of my precious bourekas leftovers.
I may eat an early dinner tonight. In fact, I will. And I do believe I’m going to eat brisket one last time this week. It’s too darned good to give it up.
I’m so glad I had my party at the synagogue social hall. The food is all kosher, and I got the leftovers.
Bourekas.
Sigh.
Sarah, we’re going to have to try to make these ourselves someday.
Hey, you offered.
Yum. I had them for the first time last year, on a shul trip to Crown Heights.
I really need to come up with an excuse to visit New York City again.
I’ve never tasted them. I’m a latke lover, especially those made with onions.
They are doable, but you may be able to buy good ones. Ask your caterer where he purchased his (it would be a rare caterer who would make something as labor intensive as bourekas). Save your efforts for something that really cannot be frozen and keep its integrity. Good luck.
chsw
Meryl, I found potato bourekas here and they’re a favorite of mine, too. There are tons of fantastic bourekas available throughout the day in my neck of the woods. Tons, I tell you!
This can be made MUCH easier if you:
1) Use prepared phyllo or puff pastry (don’t know if you have more knish-like version using bread dough, but here in Israel they are almost always made with puff pastry).
2) Simplify the shape – triangles require finicky handwork to shape, but you can make rectangular shapes more easily by forming a long log (or fold-over-filling book shape) and slicing it into individual burekas – you can even use a pizza wheel to cut the roll.
Borekas are pretty easy to make actually. It’s just stuffed dough balls. My mother makes them with bulgarian feta mixed with the potatos. Delish.
when we were in Israel we used to get bourekas for breakfast. I joked with my daughter that we could make mini-bourekas and sugar coat them so they’d be like cereal.
Yummm!
I first had them at a kosher restaurant in Pittsburgh, PA (Yakov’s) – giant phyllo triangles stuffed with either spinach & feta, mushrooms & sour cream, or potatoes & onions. Soon after, some friends taught me how to make the little ones using store-bought phyllo dough. They’re really not that hard, though it’s easier if someone is there in person to teach you how to fold the phyllo & wrap the filling…