Forget the regular bourekas – this is a meat bourekas with a Middle Eastern twist: spiced meat filling with chickpeas, wrapped in crispy, golden puff pastry. A comforting, indulgent, and easy-to-make dish, perfect for entertaining or for a hearty dinner.
Ingredients:
1 puff pastry sheet, thawed
½ kg ground beef
2 tablespoons olive oil
1 chopped onion
1 can chickpeas, drained
1 teaspoon cumin
1 teaspoon salt
1 teaspoon ground black pepper
1 flat tablespoon sweet paprika
For coating:
• Beaten egg
• Sesame seeds
Preparation:
1. In a pan, place olive oil, onion, and meat. Sauté the meat for about 6 minutes, breaking it up as it cooks.
2. Add chickpeas and mash them slightly with a fork. Add the spices and mix well.
3. Remove from the heat and let cool.
4. Roll out the puff pastry and cut lengthwise into long rectangles, 10 cm wide.
5. Place about two heaping tablespoons of the filling along each rectangle and roll into a strip. Coil the strip into a spiral and place on a baking tray lined with parchment paper. Brush with egg and sprinkle sesame seeds on top. Bake for about 35 minutes in a preheated oven at 170°C until the pastry is puffed and golden brown. Serve alongside a salad.
Ines Shilat Yanai, in collaboration with Sugat.