Bourekas is staple in Israeli cuisine, cherished for their flaky, golden crust and flavorful fillings. While cheese Bourekas often take center stage, Meat Bourekas hold their own as a savory, satisfying option perfect for a snack, meal, or appetizer.
I am fully aware that my blog is dedicated to all sweet things, but I can do not see any reason why I should not share my favorite dish (see also this Potato Bourekas). Ever. This recipe is my favorite to make for Shabbat and holiday dinner especially when I host.
Before you get cooking/baking I will add and say that the technique to make the filling is unique to the Moroccan kitchen and one I learned from my Jewish Moroccan mother.
For more authentic Israeli recipes check out these Jerusalem Bagels, and this Israeli Biscuit Cake.
Ingredients
- Two puff pastry sheets, each aprox. 8×10-inch. For parve (dairy free) option, use non dairy puff pastry (Pepperidge farm is a great option). Do not replace the puff pastry with phyllo dough, the two are completely different.
- Ground beef. Or, any type of ground meat you like such as turkey, Bison, ground Lamb, or chicken.
- Potato.
- Large Onion.
- Carrot. The carrot adds a lot of flavor and helps bringing out the meat flavor, a tip I learned from my mom.
- Dry Bay leaf.
- Water.
- Salt and black pepper.
- Additional spices: Onio powder, Garlic powder, Sweet Paprika, Baharat spice, ground Turmeric, Cumin.
- Olive oil.
- Large egg for egg wash (or one large egg yolk).
- Sesame seeds, optional.
Flavoring options: During the high holiday, I like to mix into the ready meat filling 1/2 cup of roasted pine nuts, and/or a handful of dry fruits like dates, figs, and raisins chopped into small pieces.
Step-by-Step Instructions
Make the filling
The filling can be made up to 48 hours before filling and baking the Bourekas. Note that it should be at room temperature before assembling to prevent it from melting the butter in the puff pastry.
- Peel and wash the potato, carrot and onion then slice each to 2-4 chunky pieces.
- Using a large skillet (I like to use my wok), place the meat, then add fruit and bay leave.
- Pour water up to the surface of the meat (about two inches).
- Cook on medium high heat, covered, until the water have mostly evaporated.
- Use a potato masher, or a wooden spoon, to mash the ground meat, then cook over medium heat while stirring until the water have evaporated completely. The meat might brown a bit, that is ok.
- Remove from the heat, and set aside to cool for 15-20 minutes.
- Transfer the meat, onion, and potato in a bowl of a food processor. Discard the carrot and bay leave.
- Add the spices, and olive oil to the food processor and process until you have a smooth, paste like mixture.
- Taste and correct then, transfer the meat mixture to an airtight container and refrigerate until use.
Assemble The Meat Bourekas
You can assemble and freeze the Bourekas up to two months ahead of time. The most important part is to assemble over a piece of parchment paper, for an easy move.
- Line a large parchment paper over a clean surface, and place the puff pastry over, using a rolling pin, gently roll the pastry to 1/8 thickness.
- Mentally divide the puff pastry to three equal rectangles, then spread half of the filling over the center, spread it into an even 2.5×6-inch rectangle. Make sure to leave one inch on the top and bottom.
- To shape, start by cutting the dough from the top and bottom
- Use a sharp knife or pizza cutter to cut 1-inch diagonal strips on both sides, stopping just before the center.
- Starting from the top, fold the top edge over the filling.
- Alternately fold strips from the left and right sides over the filling at a slight angle, overlapping to create a braided pattern.
- Gently lift the braided pastry by lifting the sides of the parchment paper and place it over the side of a large baking pan, leaving room for the second pastry.
- Repeat with the second pastry sheet and meat.
- Using a pastry brush, brush with the egg wash and sprinkle with sesame seeds.
Baking
This step might just be the most crucial step for the success of this recipe. If we under bake the pastry, it will be raw from the inside and instead of having a flaky dough we ending with raw, unbaked and slightly chewy pastry. But, if we over bake it, the outside layer will burn. Here are my tips for the perfect baked beef bourekas. (or any other meat)
- Check the thickness of the puff pastry, if it is over 1/8-inch gently roll it with a rolling pin.
- The dough has to be at room temperature, so if you freeze it, make sure to unfreeze it and bring it to room temperature before baking.
- Use a light color baking sheet. Dark pans will absorb a lot more heat than light pans which means it can burn the bottom of the pastries before they are fully baked.
- Bake at the middle oven shelf.
- The bottom and top of the dough should have the same deep golden brown color. If you are nervous about the top burning, place apiece of aluminum foil over the pastry once you notice it is getting too dark.
Make Ahead and Freeze
This is my go to dish I make when I host and it is the biggest crowd pleaser. I always make it ahead of time (up to 8 weeks), and freeze it until the night before.
- Freezing unbaked bourekas: Line the pastries over a baking dish (can be any size that fits, you can arrange them over a large pan when they are frozen). Wrap the pan with plastic wrap afew times, then cover it with aluminum foil. Use a marker to label over the aluminum foil and freeze for up to eight weeks.
- Baking Frozen Bourekas: The night before you want to bake the pastries (or 6-8 hours before), remove the pan from the freezer and unwrap. If needed, move them to a larger pan. Allow the pastries to reach room temperature, then brush with an egg wash, sprinkle with sesame seeds and bake.
- Freezing baked bourekas: Let them cool completely, then store in a freezer-safe container. Reheat in the oven at 350°F (175°C) until warmed through.
Storing
- Refrigerator: Store leftover bourekas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.
- Freezer: As mentioned above, freeze either baked or unbaked bourekas for up to 2 months.
Yields
This recipe yields approximately 2 8×3 inch rectangle, each yields 8 pieces. You can also divide the meat mixture to three and make three large pastries. I like to go heavy on the filling.
Israeli Meat Bourekas
Flaky puff pastry filled with spiced meat filling, and baked into a braided pastry.
Ingredients
For the pastry
- 2 Sheets Puff pastry (each 8×8)
- 1 Large Beaten egg
- 1/4 Cup Sesame seeds
For the Filling
- 450 g (1LB) Ground beef
- 1 Medium Potato
- 1 Large Onion
- 1 Large Carrot
- 1 Dry Bay leaf
- 3-4 Cups Water
- 1 1/2 teaspoon Salt
- 1/2 teaspoon Ground black pepper
- 1 teaspoon sweet paprika
- 1 teaspoon Baharat spice blend
- 1 Teaspoon Ground garlic
- 3/4 teaspoon Ground onion
- 1/2 teaspoon Ground tumeric
- 1/4 teaspoon Ground cumin
Instructions
Make The Filling
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Peel and wash the potato, onion and carrot, then slice each to 2-4 pieces.
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Place the gound beef at the center of a large deep skillet, then arrange the cut vegetable around it.
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Add the bay leaf, then pour the water into the pan, so it reaches the top of the meat. About 2-3 inches.
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Cover the pan and cook over medium-hight heat until the 90% of the water have been evaporated (should take about 30 minutes).
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Using a potato masher, or a wooden spoon, mash the meat while cooking on medium heat until the water have completely evaporated, and the meat is no longer red or pink.
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Remove from heat, and set aside to cool for 15-20 minutes.
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Discard the bay leaf, and carrot, then transfer the meat, potato, and the onion to a bowl of a food processor.
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Add the spices and process until you have a smooth, pasty mixture.
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Transfer to an airtight container and refrigerate until use and up to 48 hours.
Assembling
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Place one sheet of puff pastry over a large piece of parchment paper, then use a rolling pin to roll the pastry into 1/8 thickness (only if the dough is thicker).
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Divide the puff pastry into three sections (do not cut it) and spread half the filling in the center, forming a 2.5×6-inch rectangle with a 1-inch border at the top and bottom.
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Cut 1-inch diagonal strips on the sides with a knife or pizza cutter, stopping before the center. Fold the top edge over the filling, then alternate folding strips from each side at an angle to create a braid.
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Transfer the braided pastry to a baking pan using parchment paper and repeat with the second sheet.
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Brush with egg wash, sprinkle with sesame seeds, and bake at 400F (200C) for 30-35 minutes. Until the top and bottom have the same deep golden brown color.
See my tips for baking in notes and post.
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Remvove from the oven, and allow to cool for 10-15 minutes, then invert to a cutting board, slice each pastry to 8-10 slices and serve.
Recipe Notes
Do the following to make sure it is perfectly baked:
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Ensure the puff pastry is no thicker than 1/8 inch; gently roll it out if needed. Let the dough reach room temperature before baking.
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Use a light-colored baking sheet to prevent the bottoms from burning.
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Bake on the middle oven rack until the pastry is a deep golden brown on both sides. If the top browns too quickly, cover it with foil.
Refrigerate leftovers for up to three days, reheat at 350F.
Freezing Unbaked Bourekas: Arrange the pastries on a baking dish, wrap tightly in plastic wrap, then cover with aluminum foil. Label the foil and freeze for up to 8 weeks.
Baking Frozen Bourekas: Remove the pan from the freezer 6-8 hours (or the night) before baking. Unwrap, transfer to a larger pan if needed, and let them reach room temperature. Brush with egg wash, sprinkle with sesame seeds, and bake.
