Israeli Meat Bourekas
Meat Bourekas is a staple in Israeli cuisine, popular for its flaky, golden crust and flavorful fillings. But my Meat Bourekas recipe is one that I have perfected over the years using a blend of ground beef flavorful spices and a simple technique that bakes into a pastry that holds itself without falling apart and can soak in creamy sauces, and savory toppings.
Servings 16 pieces
Ingredients
For the pastry
- 2 Sheets Puff pastry (each 8x8)
- 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
- Peel and wash the potato, onion and carrot, then slice each to 2-4 pieces.
- Place the ground beef at the center of a large deep skillet, then arrange the carrot around it.
- Add the bay leaf, then pour the water into the pan, so it reaches the top of the meat. You might need more water, depending on the size of you pan.
- Cover the pan and cook over medium-hight heat until the 90% of the water have been evaporated (should take about 30 minutes).
- 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. (some beef browning are ok)
- Remove from heat, and set aside to cool for 15-20 minutes.
- Discard the bay leaf, and carrot, then transfer the meat, potato, and the onion to a bowl of a food processor.
- Add the spices and process until you have a smooth, pasty mixture.
- Transfer to an airtight container and refrigerate until use and up to 48 hours.
Assembling
- 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).
- Mentally divide the puff pastry into three sections (do not cut it) and spread half the filling in the center, forming a 2.5x6-inch rectangle with a 1-inch border at the top and bottom.
- Cut 1-inch diagonal strips on the sides with a knife or pizza cutter, stopping before the filling. Fold the top edge over the filling, then alternate folding strips from each side at an angle to create a braid.
- Transfer the braided pastry to a baking pan using parchment paper and repeat with the second sheet.
- 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
- 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.