My teacher said if we make him Bourekas we can get extra credit. I need it, so I decided to take up his offer. I checked my recipe books and told him he could choose a flavor from Zahav or Molly on the Range. He chose the potato from Zahav so that’s what I was ready to make. Apparently he didn’t hear the kale part and when I mentioned it to him he paled and discussed how “healthy” it is like “healthy” was a terrible word. I offered to switch it to Potato & Cheese and he accepted. Since we were learning about Gvina Levana in class, I decided to add it to the recipe. I like and added caramelized onions and za’atar because they are great (I hope he doesn’t mind my additions). I hope you enjoy as well.
UPDATE: He liked them but thought they didn’t quite catch the spirit of true Israeli Bourekas.
- 1 Big Russet Potato (Chopped and Skinned)
- 5 t Salt
- 3 T Gvina Levana (or Quark)
- 1 Onion (Caramelized)
- 2 t Za’atar
- 3 T Feta (Crumbled)
- 2 Sheets of Puff Pastry
- 1 Egg (beaten)
- Sesame (White & Black to Sprinkle)
- Boil the potatoes with the salt until fork tender.
- When they are done put them through a ricer and mix in the caramelized onions, gvina levana, and za’atar. Put it in the freezer to chill until cool.
- Heat the oven to 350 °F/175 °C
- Take the sheets of puff pastry and cut each into 9 squares.
- Add 1 tablespoons of the potato mixture to each square
- Close the squares into triangles and pinch the edges closed.
- Paint them with egg and sprinkle sesame seeds on top.
- Put them in the oven for 25 minutes or until nicely browned.
I made this snack for my junior year project. It was paired with this poem.
(Makes 2 Servings)
- White pepper to taste
- 1 Crushed Garlic Clove
- ¾ C Goat Cheese
- 1 Chopped Shallot
- 1 t Rosemary
- 1 t White Truffle Oil
- 2 T Half & Half
- 2 6 in/15 cm Pitas
- ½ C Thinly Sliced Shiitake Mushrooms
- Olive Oil to Drizzle
- Preheat oven to 375°F/190°C.
- In a mixing bowl, combine the garlic, goat cheese, shallot, rosemary, truffle oil and half & half.
- Spread the mixture on the two pita breads.
- Place the mushrooms on the pitas and drizzle with olive oil.
- Bake on a nonstick sheet in the oven for 15 minutes.
I did my high school junior project at a Jewish school and so I couldn’t bring non-Kosher meat on campus, or to my project, which had a lot of milk dishes. I compromised by making a watermelon jerky for my meat poem. I used Tajín because living in LA, that’s what the fruit street vendors put on the fruit.
- Thinly Sliced Watermelon
- Lime Juice
- Tajín Clásico Seasoning
- Paint the watermelon with lime on both sides.
- Sprinkle the watermelon with the Tajín Clásico Seasoning.
- Place the slices of watermelon into a dehydrator for 19 hours at 140°F/60°C.
- Take out and enjoy!
I first made these for my best friend in middle school to early high school, who was a Chinese international student. This jiejie was three grades older and we looked out for each other. I began to learn Mandarin because of our friendship. I also made these eggs for her, per her request, and tweaked my recipe a little every time based on her suggestions.
- 6-12 eggs
- 4 C Water
- 6 T Soy Sauce
- 3 T Plain Loose Leaf Black Tea (though using an orange flavored one would be super cool!)
- 1 Cinnamon Stick
- 1 Star Anise
- 3 Cloves
- ½ t Chinese Five Spice Powder
- 2 t Sugar
- Place water in medium pot and gently drop in eggs making sure the water covers them. Bring water to boil and boil for 10 minutes
- Transfer eggs out of water and rinse them in cold water
- Use the back of a spoon and gently tap the egg shell so it cracks.
- Return eggs to water and add the rest of the ingredients. Bring to a boil and then simmer for two hours adding more water as need.
- Remove from heat and place eggs and mixture in the fridge for at least a day.
- Remove shell to serve and enjoy!