pessach burekas recipe

[Guest guest]

Hi all,

 

here is my recipe of the burekas. I translated the text. please

notice that the mesurements of the mazzot might be different. so

please be free to adjust/adapt the recipe.

 

4 mazzot

100 gr bulgarian cheese (any other kind might be good as well)

1 tsp finely cut parsley

1 pinch black pepper

2 eggs

1 pinch salt

1/4 glass sesame (don't know if they are KLP?) otherwise omit

Oil for frying

 

1) wet mazzot and wrap in a towel to absorbe the water. Cut the

moisten mazzot in squares.

 

2) mix the (bulgarian) cheese, parsley and pepper, put on each square

one tsp of the mixture and fold it into a triangle.

 

3) beat eggs with 1 Tsp water plus 1 pinch of salt. dip the triangles

in the mixture and dip into the sesame.

 

4) in a big skillet heat oil (+/- 2 cm high) and fry the triangles on

both sides until " golden " .

 

5) dry on a kitchenpaper and serve hot.

 

This recipe is not (yet) a TNT recipe, but will be this year. the

filling can probably be exchanged by spinach, or anything else.

 

Enjoy

let me hear your comments about it.

 

Hugs

Eliane in Amsterdam, where the pessach items cost a fortune.....

[Guest guest]

Thank you, Eliane! This is definitely on my to-try-this-year list!

-Gabriella

 

 

, " dries586 "

<e.r.driessen wrote:

>

> Hi all,

>

> here is my recipe of the burekas. I translated the text. please

> notice that the mesurements of the mazzot might be different. so

> please be free to adjust/adapt the recipe.

>

> 4 mazzot

> 100 gr bulgarian cheese (any other kind might be good as well)

> 1 tsp finely cut parsley

> 1 pinch black pepper

> 2 eggs

> 1 pinch salt

> 1/4 glass sesame (don't know if they are KLP?) otherwise omit

> Oil for frying

>

> 1) wet mazzot and wrap in a towel to absorbe the water. Cut the

> moisten mazzot in squares.

>

> 2) mix the (bulgarian) cheese, parsley and pepper, put on each

square

> one tsp of the mixture and fold it into a triangle.

>

> 3) beat eggs with 1 Tsp water plus 1 pinch of salt. dip the

triangles

> in the mixture and dip into the sesame.

>

> 4) in a big skillet heat oil (+/- 2 cm high) and fry the triangles

on

> both sides until " golden " .

>

> 5) dry on a kitchenpaper and serve hot.

>

> This recipe is not (yet) a TNT recipe, but will be this year. the

> filling can probably be exchanged by spinach, or anything else.

>

> Enjoy

> let me hear your comments about it.

>

> Hugs

> Eliane in Amsterdam, where the pessach items cost a fortune.....

>