How to Make Authentic Sephardic Borekas

[@LeahCooksKosher]

Hi - the dough is unique to this type of boreka. Israeli borekas have puff pastry (which can be purchased pareve). These are made with a dough of flour, salt, oil and water. It's soft and pliable to work with as the edge is crimped. It bakes up light and flaky but totally different than puff pastry. I prefer this type of dough. This is the authentic Sephardi style that the Seattle community expects!

[@mgtacher]

I would watch my grandmother make these, put them in the freezer even, and oft would pull them out and send me home with a bag of borekas and bolemas. They would serve at the Turkish Restaurant at Pike Place Market till 1965. Thanks for doing it just like they did in Seward Park!

[@souzanir]

Leah, I love all your recipes. I do love the way you present it. You are so down to earth and you get your point accross so natually. God bless you!

[@Ranger4402]

Wonderful! This is why I love KZbin. KZbin is the best recipe book on Earth.

[@ronaldfousek1470]

Thank You. Looking forward to trying these as well as some of the other presentations from your very interesting videos.

[@jasnaoklobdzija4260]

Bravo Chef!

[@LeahCooksKosher]

Thanks!😊

[@jasnaoklobdzija4260]

Hi from Croatia.🍸

[@jamiehall3356]

If anyone has made these borekas, please advise of measurements that have worked for you. Thanks!

[@laurakamhaji]

You're amazing, Thank you for this! Can you make a meat filling video please? TIA Shabbat Shalom from Haifa, Israel. (Born and raised in Seattle, Seward Park, WA! ) Israeli Bourekaz can't even compare to these. Gonna make my own thanks to you!

[@kl.1993]

I absolutely love your apron! If you happen to see this comment, and you would like to let me know where it comes from (it looks like it might be Eastern European), I would appreciate it. Thank you. ps I love bourakes. Thank you for the recipe! It wasn't so long ago, that I searched and searched, but I couldn't find a recipe for them. My favorite, is the cheese filling.

[@LeahCooksKosher]

Hi Karen - I bought all my aprons at Mrs. Cooks here in Seattle. They've retired, unfortunately - I'm sure the aprons are at any nice kitchen gadget store. Thanks! Leah

[@kl.1993]

@@LeahCooksKosher thank you Leah! It looks beautiful on you! I appreciate your reply to my inquiry.

[@evesb100]

How does the dough come out ? Isn't puff pastry for bourekas require butter?

[@lilup9138]

Hi, where can I find the recipe the specific ingredient quantities? Also how many potatoes would I need to make the filling? I rather use potatoes.Thanks

[@LeahCooksKosher]

All the recipes are at LeahCooksKosher.com - under appetizers.

[@lilup9138]

@@LeahCooksKosher . Thank you so much:)

[@wwallace135]

How Long cheese and potato Borekas can last in the fridge?

[@MrFarmax]

When im around, not very long

[@TheCraftyKraut]

Wonderful video!! I love making Borekas... we love the eggplant ones. However my eggplant filling seems like its missing something..... do you have a eggplant filling recipe you could share?? Thanks so much!! Happy Hanukkah!!

[@sofiabest6292]

+Crafty Kraut Just add some quark to an eggplant and sauteed onion filling and it will be wonderful!! (salt and pepper too)

[@wingged]

Hi Leah, I have a question. On the video you mentioned using ½ cup of water but the recipe calls for 1. Also on the video you mentioned it makes 24 boreas, but the recipe says 36. I was thinking maybe the recipe on the website is doubled but then I noticed that on the video you only used 1 egg for the filling and the recipe also says 1 egg. Can you please advice.

[@jamiehall3356]

I’m as confused as you are. Nobody is really answering the discrepancy between video and website. Would have been so much easier if she told us measurements as she was demonstrating the process. She says 1/2 cup of water but website says 4-1/2 cups of water. Not sure how much oil because website says 1 cup of oil, sound like a lot.

[@1239874able]

thank you

[@ely9358]

Haga un video en Español por favor!

[@esthermassouda4514]

My grand ma ( paternal side )use to make them with meat or cheese For Yum Kippur.

[@רומישוהם]

אפשר מתכון עם כמויות

[@LeahCooksKosher]

go to LeahCooksKosher.com for all recipes. Thanks!

[@kevinclark7641]

Says the Web page is suspended?

[@bendandx]

Thanks, Kevin, for taking the time to let me know. That sure looks scary! I have my web guy on it. Thanks! Leah

[@danpakoman]

מצוין

[@LeahCooksKosher]

😃

[@Lot-4656]

how long can we keep it in thefreezer??

[@LeahCooksKosher]

Hello there. You can keep them up to 2 months if unbaked. 1 month if baked

[@jamiehall3356]

You say one measurement in your video and a different one on your website... Your written instruction says to start with 12 oz of potato flakes which is about 3-1/2 cups & 4-1/2 cups of hot water. However, in your video you say to start with about 2-3/4 cup of potato flakes & 2-1/4 cups of hot water. Without the proper measurements it could be disastrous. Please clarify.

[@bendandx]

Well, the written instructions make more borekas. You are correct that the liquid ratio is different. When you make them, just make sure you don't have really dry potato filling. Sometimes the cheese is more moist, egg size differs. What you want is a nice, cheesy mashed potato mixture that isn't too dry or too wet. Just get your hands in the bowl and feel it. No disasters! Thanks, Leah

[@jamiehall3356]

@@bendandx however, the written recipe is supposed to back up what she’s doing on the video. She mentions not to worry about keeping track of what she is showing in the video as the website will explain all the measurements. If the website is for a larger batch, don’t you think it’s confusing as it changes measurements of all the other ingredients?

[@sallyrwilson9744]

when i also am around the do dont last very long 😇😇😇😇😇

[@NS-lz6jh]

Seward park! B'H!!

[@azizataurus]

شكراً شكراً 🌟

[@vickifairman8662]

Who downvotes a delicious recipe? Some damn weirdos out there...

[@LeahCooksKosher]

I rarely look at comments; just putting stuff out there for those who want to play!

[@joshuaa8355]

What are potato flakes, have never heard of potato flakes.. What is the matter with real potatoes.. No sepharadic woman would use potato flakes.

[@sallyray515]

I agree Joshy Bubble. Mi madre se fijiera loka!!! (My mama would have gone crazy at these flake things) How can this be authentic with whatever the hell flakes are. And while we are on the subject do you think that in 15th century Spain or in Turkey or Greece anybody would have heard of canola oil???POR FAVOR FIJOS!!! THE ONLY OIL THAT IS AUTHENTIC IS OLIVE OIL. And a lot healthier too.Nevertheless, you made a beautiful bourekaki Leah ,But, Ah dio, don't call these authentic.

[@trevor_corey8037]

You lost me at potato flakes

[@bendandx]

I actually learned from Cathering Scharon who just passed away this year - may her memory be for a blessing. She had probably made a million borekas since she had a 50 year start on me! We make batches of a few hundred at a time so potato flakes is where I'm going to start. With all the cheese in these borekas, the mashed potato is a smooth binder holding everything together. If you have all day, by all means - peel, boil and mash potatoes! That said, I hope people learn to make a delicate rope edge - that's where I get finicky. Thanks and stay safe!

[@analevy4034]

No, no... cottage cheese never ever.

[@sallyrwilson1313]

Leah your not a true Sephardi are u ? Because if you were you would 1 not be using potato flakes and 2 no true sephardic would fill them with pumpkin only cheese , eggplant or spinach

[@llovefood4927]

I heard of Pumpkin before but I never had it I only eat patata, cheese, or eggplant ones

[@altaiaila7098]

We call it "Börek" in Turkish , it's very famous in Balkan countries and west part of Turkey

[@meralozdemir551]

Börek is famous in whole Turkey. Not the west part, central Anatolia is the master of böreks...