Vegetable Bourekas

Thank you for sharing!

Last Updated on November 13, 2019 by Chef Mireille

Vegetable BourekasVegetable Bourekas are a Middle Eastern savory treat that is a great Vegetarian option to serve at your holiday party.

Bourekas, also known as borek in some countries are stuffed pastries throughout the Middle East from Turkey to Israel. They are most often stuffed with savory fillings. Usually stuffed inside a short cut pastry or phyllo dough, I did a short cut adapted version by using store bought puff pastry.

I have been focusing on Israeli and other Jewish foods over the past week to celebrate Hanukkah. Eventhough Hanukkah is over, here is another popular Israeli street food that can be served at any holiday party,  Borek’s are one of the most popular street foods in Israel with the most common fillings of either meat, potato, spinach or cheese. However, who said we have to stick to these basics. Making bourekas are a great excuse to clean out the refrigerator. I had bits and bobs of different vegetables that needed to be used up and that’s how I came up with this vegetable combination, but you can use whatever vegetables lying in the bin that need to be utilized.

Let’s take a look at some other savory hand pies and ideas for holiday parties – both for Vegetarians and Carnivores!

Party Food Snacks

READ  Traditional Spotted Dick - British Steamed Pudding

IN THE MAKING

Vegetable Bourekas

Vegetable Bourekas

A great party pastry or tea time snack!

Vegetable Bourekas

Print Recipe Pin it for later!
No ratings yet
SAVE THIS RECIPE

Vegetable Bourekas

Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Servings: 27

Ingredients

  • 2 tablespoons oil
  • 1 thinly sliced onion
  • 2 finely chopped garlic cloves
  • ½ cup thinly sliced mushrooms
  • 1 ½ cups quartered and thinly sliced zucchini
  • 5 cups sliced cabbage
  • 2 tablespoons finely chopped parsley
  • 2 tablespoons finely chopped cilantro
  • 2 teaspoons za’atar
  • 3 puff pastry sheets
  • 2 tablespoons milk
  • 1 ½ teaspoons sesame seeds

Instructions

  • Defrost puff pastry for 20 minutes.
  • Preheat oven to 425 F. Place a piece of parchment on a cookie sheet and spray with non stick spray.
  • In a skillet heat oil. Add onion and sauté until golden brown.
  • Add garlic, mushrooms and zucchini. Cook for a few minutes until vegetables soften.
  • Add cabbage and cook until very soft, about 5-10 minutes.
  • Add parsley, cilantro, za’atar, salt and pepper. Stir to combine and cook for 1 more minute.
  • Dock the pastry by piercing throughout with a fork. (I forgot this step but it will prevent any air bubbles and prevent the pastries from opening up during baking.)
  • Cut pastry sheet into 9 squares, 3 across and 3 down.
  • Place a little filling on each square. Fold over into a triangle. Using the tines of a fork, press down to seal.
  • Transfer to prepared baking sheet.
  • Brush tops with milk and sprinkle sesame seeds on top.
  • Bake for 15 minutes, until golden brown.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!
READ  Peranakan Pancakes with Banana Sauce - Thai Rice Flour Coconut Pancakes

This is part of the Bake-a-thon 2017

[inlinkz_linkup id=740397 mode=1]

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

Join the Global Kitchen Travels community!

Sign up for updates!

Thanks! Keep an eye on your inbox for updates.

Reader Interactions

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.