CHEESE BOUREKAS
Middle-Eastern style puff pastry pockets filled with cheese. Great served as an appetizer or the traditional Israeli way for breakfast with salad, olives, cheese, and plain yogurt. Could also be filled with leftover mashed potatoes, or a spinach and feta mixture.
Provided by GCBENEZRA
Categories Appetizers and Snacks Pastries
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Beat 1 egg in a medium bowl, and mix in the cheese. Season with parsley, garlic powder, onion powder, salt, and pepper.
- On a lightly floured surface, cut each sheet of puff pastry into 6 equal squares to give 12 squares in total. Beat the remaining egg with water in small bowl. Brush edges of each square lightly with egg wash. Place a heaping tablespoon of the cheese mixture in the center of each square. Fold pastry over the filling, and seal edges with a fork. Transfer to the prepared baking sheet, brush with remaining egg wash and sprinkle with sesame seeds.
- Bake in the preheated oven 30 minutes, or until golden brown. Serve immediately.
Nutrition Facts : Calories 294.2 calories, Carbohydrate 19.6 g, Cholesterol 43.1 mg, Fat 20.1 g, Fiber 0.8 g, Protein 8.9 g, SaturatedFat 6.2 g, Sodium 230.4 mg, Sugar 0.6 g
ISRAELI POTATO BOUREKAS (PAREVE)
Steps:
- Place the potatoes in a saucepan or stockpot with enough cold water to cover by 1 inch. Bring to a boil over medium-high heat.
- Cook uncovered until the potatoes are tender and easily pierced with a fork, 20 to 25 minutes.
- Drain the potatoes and place in a large bowl. Pass through a potato ricer or mash with a potato masher or wire whisk. Set aside to cool.
- If adding the onion and garlic, warm the oil (or melt the margarine or butter) in a large skillet set over medium-high heat. Add the onion and garlic and sauté until soft and translucent, 5 to 7 minutes. Stir the mixture into the potatoes.
- If you're not using the onions and garlic, simply add the olive oil, margarine, or butter to the potatoes.
- Season to taste with salt and pepper.
- In a small bowl, beat one of the eggs . While stirring the cool potato mixture, slowly add the beaten egg. Mix well until the egg is totally integrated into the mashed potatoes.
- Heat the oven to 375 F / 190 C. Line a large rimmed baking sheet with parchment paper . Fill a small bowl with water. If using puff pastry sheets, cut them into 5-inch squares.
- Place a heaping tablespoon of filling in the center of each square. Dip your fingers in the water and dampen the edges of the squares, then fold in half diagonally or vertically to form triangular or rectangular pastries. Pinch the edges together to seal the filling inside.
- Beat the second egg and brush it over the tops of the bourekas. Sprinkle sesame seeds on top. Place the pastries on the prepared baking sheet and bake for 30 minutes or until the bourekas are puffed and golden.
- Serve warm and enjoy.
Nutrition Facts : Calories 445 kcal, Carbohydrate 41 g, Cholesterol 47 mg, Fiber 3 g, Protein 8 g, SaturatedFat 4 g, Sodium 207 mg, Sugar 1 g, Fat 28 g, ServingSize 8 servings, UnsaturatedFat 0 g
CHEESE POTATOES
Don't let the basic ingredients fool you-this recipe has anything but ordinary taste. The hearty potatoes have a wonderful cheesy flavor and melt in your mouth. They're simple to prepare and impressive to serve. - Deborah Amrine, Grand Haven, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large nonstick skillet, cook potatoes in butter until crisp-tender and lightly browned. Sprinkle with salt and pepper. Pour milk over all; cover and cook until milk is absorbed. Sprinkle with cheese; stir until melted. Garnish with parsley.
Nutrition Facts : Calories 500 calories, Fat 18g fat (12g saturated fat), Cholesterol 61mg cholesterol, Sodium 720mg sodium, Carbohydrate 70g carbohydrate (7g sugars, Fiber 6g fiber), Protein 17g protein.
POTATO BOREKS - BOREKAS TAPUKHAY ADAMA
Borekas are savory or sweet pastries made with puff pastry and a variety of fillings. The shape of a boreka usually tells you what the filling is -- triangles for cheese, squares for potatoes, twists for spinach. They are found everywhere on the streets in Israel, often treated as if they were sandwiches. The vendor opens the boreka to add chopped eggs, tomatoes and tahini sauce to the filling (which I haven't listed below, though I do include a recipe for a side of Haminados eggs). He then presents it to you with pickles. The Haminados eggs are simply eggs hard boiled in water containing dried onion peels, salt and pepper, with the option of adding a tablespoon or two of coffee grounds or instant coffee. This imparts a brownish color and wonderfully subtle flavor, which won't taste like either coffee or onions. At the Arab stalls, borekas are sold with a garnish of za'tar and salt. Whichever way you have them, plain or filled, they are totally irresistible. Recipe #178185 is a separate recipe for the Haminados Eggs (Sephardic Huevos Haminados) with variations for the crockpot and oven. Courtesy Anissa Helou.
Provided by Sandi From CA
Categories Breads
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Place eggs in a pot and add oil, salt, pepper, onion peels and coffee grounds, if using, in water to cover. Bring to a boil on high heat, then reduce to a simmer and cover the pot with the lid slightly ajar. (The eggs will be ready in one hour but most cooks leave them on very low heat overnight.).
- Fry the onion in the oil until lightly golden. Season the potatoes with salt and pepper to taste, add the onions and cheese if you're using it, and mix well. Set aside.
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Roll the puff pastry quite thinly, about 1/4" or less, and cut into 6 equal squares.
- Divide the filling into 6 parts. Place one portion in the middle of a square and fold into a triangle. Press hard on the sides to seal well and brush with the egg yolk. Repeat with the remaining dough and filling. Sprinkle the borekas with sesame seeds.
- Bake on the middle shelf of the preheated oven for 25-30 minutes, or until crisp and golden. Check the bottoms to see if they are done they should be brown. Serve warm or at room temperature with haminados eggs.
- NOTES: These cannot be refrigerated, but can be frozen, preferably before baking.
Nutrition Facts : Calories 538.8, Fat 35, SaturatedFat 8.6, Cholesterol 213.7, Sodium 618.5, Carbohydrate 43.3, Fiber 3.2, Sugar 2, Protein 13.4
CHEESY POTATO BAKE
These baked cheesy potatoes satisfy even hearty appetites. It's easy to fix since there's no need to peel the potatoes. The mild, comforting flavor goes nicely with any meat-I especially like it with meat loaf. -Michelle Beran, Claflin, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Thinly slice the potatoes and place in a greased shallow 2-qt. baking dish. In a small skillet, melt butter; stir in the onion, salt, thyme and pepper until onion is coated with butter. , Spoon over potatoes. Cover and bake at 425° for 45 minutes or until potatoes are tender. Sprinkle with cheese and parsley. Bake, uncovered, 15 minutes longer or until cheese is melted.
Nutrition Facts : Calories 247 calories, Fat 10g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 449mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein.
CHEESE POTATO BOREKAS
These sound pretty good, though I haven't tried them yet. I found this recipe in the Chicago Sun-Times.
Provided by Hey Jude
Categories Lunch/Snacks
Time 2h5m
Yield 2 dozen
Number Of Ingredients 11
Steps:
- Beat the flour and margarine together, using a hand-held or upright mixer.
- Add the water, oil and salt and continue beating until well combined.
- By hand, blend in any flour still remaining at the bottom of the mixing bowl.
- Refrigerate the dough for at least 1 hour.
- Combine the filling ingredients, using a hand-held or upright mixer.
- Take the dough out of the refrigerator.
- Separate into 24 equal portions.
- Pat each portion of the dough into a circle approximately 4 inches in diameter and dust with flour.
- Place a scant tablespoon of filling on on side of each circle.
- Fold the unfilled portion over the filling.
- Transfer borekas onto a non-stick baking sheet.
- Crimp the edges with a fork.
- Using a pastry brush,"paint" the top of each boreka with egg wash.
- Bake in a preheated 375° oven for 35 minutes.
Nutrition Facts : Calories 2488.1, Fat 160.3, SaturatedFat 27.4, Cholesterol 536.4, Sodium 2056.1, Carbohydrate 201.8, Fiber 10.5, Sugar 5.8, Protein 60
NEW POTATOES WITH CHEDDAR CHEESE SAUCE
Take this simple side dish for two to a new level with a mature cheddar cheese, smoked paprika and cayenne pepper
Provided by Tom Kerridge
Categories Side dish
Time 35m
Number Of Ingredients 8
Steps:
- Put the potatoes in a large saucepan of boiling water and cook for about 15 mins until tender. Meanwhile, heat the milk in a saucepan, then set aside. Melt the butter in a medium-sized saucepan over a low heat. Stir in the flour and the mustard powder, cook for 1 min or so, then start to ladle in the hot milk, stirring as you pour, until it's all added. Cook for a further 10 mins until you have a smooth sauce. Stir in most of the cheddar until fully melted into the sauce. Season with the paprika, cayenne and a little salt and pepper.
- Put the potatoes in a small ovenproof dish, spoon over the cheese sauce and sprinkle with the remaining cheddar. Can be prepared a day ahead and kept covered in the fridge. Place in the oven alongside the fish and cook until bubbling and golden.
Nutrition Facts : Calories 469 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 1.3 milligram of sodium
More about "cheese potato borekas recipes"
BOREKITAS WITH CHEESE FILLING – LEITE'S CULINARIA
From leitesculinaria.com
5/5 (10)Total Time 2 hrs 15 minsCategory AppetizersCalories 113 per serving
- In a bowl, mix together the dough ingredients until crumbly. Gently shape the dough into a round, cover the bowl, and refrigerate for 1 hour.
EASY ISRAELI CHEESE BOUREKAS RECIPE - THE SPRUCE EATS
From thespruceeats.com
SPINACH AND CHEESE BOREKAS - JAMIE GELLER
From jamiegeller.com
HOMEMADE POTATO BOREKAS | RECIPES - KOSHER.COM
From kosher.com
MATZO BOUREKAS RECIPE - JAMIE GELLER
From jamiegeller.com
POTATO BOREK - PATATESLI BöREK - COOKING GORGEOUS
From cookingorgeous.com
35+ EASY CHEESY POTATO RECIPES - HOW TO MAKE POTATOES WITH …
From delish.com
HOW TO MAKE BOUREKAS | WHAT ARE BOUREKAS? - TASTE OF HOME
From tasteofhome.com
EASIEST HOMEMADE CHEESE & POTATO BOUREKAS RECIPE
From sharethecook.com
STUFFED SWEET POTATOES (5 WAYS!) - WHOLESOME YUM
From wholesomeyum.com
SEPHARDIC BOREKA, CHEESE AND POTATOE - THE GLOBAL JEWISH KITCHEN
From theglobaljewishkitchen.com
SWEET POTATO AND FETA BOUREKAS RECIPE - MICHAEL SOLOMONOV
From foodandwine.com
15 POTATO BOUREKAS RECIPE - SELECTED RECIPES
From selectedrecipe.com
THE FLAVOR OF RHODES: PARADISE LOST, RECIPE SAVED
From jewishstudies.washington.edu
HOW TO COOK POTATO BOUREKAS - UNPACKED
From jewishunpacked.com
15 CHEESE AND POTATO BOUREKAS RECIPE - SELECTED RECIPES
From selectedrecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #preparation #lunch #eggs-dairy #potatoes #vegetables #oven #cheese #equipment #number-of-servings #4-hours-or-less
You'll also love