Burekas from Jerusalem (page 254) by Yotam Ottolenghi and Sami Tamimi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • pattyatbryce on February 24, 2024

    Much easier to make than you think. Both fillings good, but the leek was slightly better. Served with spinach salad from this book and they were terrific.

  • rhb on December 02, 2022

    We used Urfa Biber chile flakes. Started the pastry on silicone mats and then transferred the filled burekas to parchment-lined baking sheets. Nine per sheet. Room-temperature filling is easier to work with.

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