#bureka

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What a week, what a week.

Bureka, save me!

[thestormlightnetwork]

i don't know what i took from it or if i think it's particularly good but it was fun. i had fun watching it.

[yz]

Burekas Hazan in Yehud.

[harryinsweats]

baker at my local kosher store is extremely hot 😩

[mariacallous]

The inside cover of my grandmother’s cookbook is inscribed with her handwriting, “Think of me when you cook.” It is a copy of the same spiral-bound book that has been given to all of the women in my family. “The Sephardic Cooks: Comé Con Gana” has somehow made its way from one synagogue in Atlanta to Sephardic communities and families from New Jersey to California. It has all the classic recipes, including a section titled “Main Dish Pastries.” These dishes are the cornerstone of the Sephardic tradition, desayuno.

The word “desayuno” literally translates to “breakfast” in Ladino, the dying Judeo-Spanish language historically spoken by Sephardic Jews. Yet, the meaning extends beyond that one meal. In Sephardic culture, desayunois a category of foods associated with the large Saturday morning meal that would be served after Shabbat, including egg dishes and savory pastries. 

These desayuno foods are some of my favorite things to eat and the ones I most associate with my own family traditions. The blocks of crustless quajado (spinach quiche) that always seemed to be in my childhood freezer, ready to thaw for lunch. The doughy, cheesy spinach boyos my grandmother would have ready for our breakfast every time we traveled to visit her. The pasteles (mini meat pies) my great-aunt taught to a room filled with four generations of cousins at our family reunion last summer. The rice-and-cheese-filled bureka pastries my mom comes over to make with my kids and me. 

While delicious and crowd-pleasing, these are also some of the most time-consuming recipes to prepare. I picture my great-grandmother standing in a friend’s kitchen as all the ladies of the community work together to knead mounds of dough, mix a vat of filling, fold and crimp sheets and sheets of burekas. Whether this is accurate or just my imagination justifying why it feels intimidating to make these by myself, desayuno pastries do not align well with today’s fast-paced, individual lifestyle. Save for the times my mom comes to bake with us (importantly, bringing a container of prepped filling), making dough and pastry from scratch is not happening in my kitchen. 

I hope to be a part of the thread that keeps Sephardic traditions alive, yet I do not want to let perfection be the enemy of my intentions. I think my grandmother would agree. While she baked burekas with all of her grandchildren and always had a freezer full of freshly baked rosca (coffee rolls), she was never one to turn down a good shortcut. She developed her own boyo recipe featuring Hungry-Jack biscuit dough as the base and once described to me a full lentil soup recipe, only to end it with, “or you could just buy a can of lentil soup.” She loved when I would call her to share that I had tried a Sephardic recipe, such as cinnamon biscocho cookies or lemon chicken soup. Whether my attempts had been successful or a flop (like my rock-hard biscochos), her smile would be audible through the phone saying, “I’m just so glad you tried.” 

As Sephardic culture and traditions fade and assimilate, food provides an important outlet to preserve history and share it with family and friends. More important than getting it right or spending hours in the kitchen is remembering our traditions, trying recipes, talking about or simply eating Sephardic foods, regardless of who made them.  

In that spirit, I would like to propose lowering our standards, for the greater good of keeping traditions alive. Consider a desayuno with fewer parts or with a little help from the freezer aisle. Rather than the large spread my ancestors would prepare for days in advance, consider making one thing from scratch (though I won’t tell if you cook zero things). You could make a batch of burekas or a quajado, arguably the easiest of the Sephardic breakfast dishes, or even just prepare a pot of hard-boiled eggs. Supplement with frozen spanakopita, Ta’amti Bourekas or a Trader Joe’s Greek cheese spiral for a full table. 

Nothing will taste quite like homemade pastries fresh from the oven and I still aspire to make them (occasionally). Yet, even when I munch a makeshift Sephardic meal, I will be thinking of my grandmother, just as she inscribed in her cookbook. As long as we are sharing food together, talking about Sephardic traditions, remembering meals and people who matter to us, I will call it desayuno. I think my grandmother would be proud. 

[kradljivac-kostiju]

ameri nikad neće razumijet ljepotu jedenja bureka u dva ujutro nakon izlaska

[stedesbonnets]

shavuot really is one of our best holidays because in one dinner i just had:

mushroom tortellini

homemade pizza

burekas

amazing challah buns

[104recipesand12books]

Other recipes I have cooked so far:

- Creamy Leek Pasta inspired by the recipe from Roxy and Ben (it was good even though I had to improvise)

- Posni Burek for which I used this Serbian recipe

instead of filling it with mushrooms, leek and potato I only used the latter two and other random vegetables I had at home. It was good, but next time I will add a few more layers of phyllo pastry, especially on the bottom part

- Creamy/nutty noodle soup by Jacob King, it was delicious and easy to make

- Mashed peas on toast, unfortunately I forgot to save the recipe, but it was very straightforward. Peas mashed in a mixer with some lemon juice, olive oil, tahini, salt, pepper, garlic and mint. For brunch the garlic was fine, but for breakfast I might leave it out. I could also add a little more mint to make it taste a little more fresh.

- Potato sandwich with the recipe from Zucker and Jagwurst, this was a pain to make because it took forever to slice the potatoes thin enough, but it was absolutely delicious

- Ginger Miso brothy soup by plantbasedrd, I mostly used the recipe, but also improvised a little, it turned out very tasty

My takeaway from these recipes is: shredded tofu is now a staple in my kitchen.

[moran-with-a-g]

did u know: when you can't have a burekas, it's very sad.

did u know: u can have bourekas anytime.

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A post shared by Wԋҽҽʅƈԋαιɾ Cɾҽҽԃ (@wheelchaircreed)

Bureka, bureka amo je u žitaricama utjehe nema

https://rdbl.co/47gppMi Rebubble

https://bit.ly/3uBt9JG Teepublic

[miracle-vine]

In the spirit of Purim Estee has been on a baking streak making every type of hamantaschen imaginable and the most delectable burekas too. Our fridge and freezer are filled with tupperware upon tupperware of pastries

[cugzarui]

reading this article:

the cube food rule shoots itself in the foot as it calls 'sushi' a specific category, but then later in the article it classifies nigiri sushi as 'toast'. which - besides being utterly ridiculous - also means that a genuine sushi item doesnt even qualify as sushi. moreover: by the chart and method presented in this article, i can fold a piece of bread into a cylinder, toast it (somehow), and not only would it qualify as sushi, but it will not qualify as toast.

and why is the category for starch on all sides called 'calzone' as opposed to say, dumpling? burekas? stuffed bread?

in the end this method is just a more extreme version of structure purity

it is of course greatly interesting to compare the starch placements of different foods, but doing so does not actually tell us whether a hot dog is a sandwich. and when we do compare starch placements, we shouldnt limit ourselves by the six sides of cube, but instead freely compare foods by saying A has a similar starch placement to B. then we could even do comparisons that the cube theory fails at, like noting that rice and pasta have similar starch placement. and we can do this without saying that A is a type of B. i do not claim that rice is a kind of pasta. i just compare them based on starch placement and note a similarity.

cube food theory is a dumb purist take

Is a hotdog a sandwich?

If my grandmother had wheels would she be a bike? 🤔

[radiogornjigrad]

OLIMPIJSKE KONTROVERZE – „VOLIM JUREKA VIŠE OD BUREKA“

Tamo gdje je um neustrašiv i gdje je glava visoko podignuta; Tamo gdje je znanje oslobođeno; Tamo gdje svijet nije podijeljen uskim domaćim zidovima; Tamo gdje riječi izviru iz dubina istine; Tamo gdje neumorna borba pruža ruke ka savršenstvu; Tamo gdje bistri potok razuma nije zalutao u turobnoj pješčanoj pustinji zamrlog naselja; Tamo gdje ti vodiš um u vječno uspinjuću misao i činjenje – Na…

[worldsocietyis]

Burekas With Kashkaval Filling Recipe | Ashley's Recipes