The Sephardic cuisine offers quite a few versions for Burekitas, small hand pastries, with various types of dough and fillings (check THIS post for more information about them).Of all the fillings, the potato-cheese is the most familiar outside Sephardic households, while the zucchini (or eggplant) and tomato one, is the most preferred one by the inner circles of those in the know. Maybe the Ladino/Spanish name for this filling, “Handrajo”, which means “rags”, and the fact it takes longer to prepare, are the reasons for why it is less known. However, it turns out that “rags” can be very tasty and definitely worth the little work involved. Try it and enjoy.
Notes:
* Obviously, any other fillings can be used instead of the one shown here, though I’m quite sure that once you’ll try this one, it will become your preferred filling as well.
* The filling can be made up to 2 days in advance and kept in the fridge, in an airtight container. Bring to room temperature before using.
* The baked pastries freeze well, in an airtight container, for up to a month. For best results, reheat them in a toaster oven, NOT the microwave.
* For more background information about the Sephardic origins, check under THIS post.
Makes: 35
Prep time: 15 minutes
Cooking time for the filling: 20 minutes
Chilling time for the dough: 1 hour
Baking time: 20-25 minutes
Ingredients:
For the filling:
3 medium white zucchini, coarsely grated
1 medium onion, coarsely grated
1 medium tomato, coarsely grated, skin removed
2 Tbs tomato paste
1 tsp salt
½ tsp freshly ground black pepper
2 Tbs light olive oil
For the dough:
1 stick (115 grams) butter, soft
1 cup sour cream (or thick yogurt, or 9% Quark cheese)
1 tsp baking powder
1 tsp salt
2 cups flour
For topping
1 L egg beaten with 1 tsp water
2 Tbs sesame seeds
1. The filling: mix all the ingredients in a large pan and cook over medium-high heat, mixing occasionally, about 20 minutes, until the vegetables are cooked though and the liquids evaporated. Taste and adjust seasoning. Cool to room temperature before using.
2. The dough: mix all the ingredients in a large bowl and knead lightly. Wrap with wax paper and place in the fridge for 1 hour and up to a day. Bring to room temperature before rolling.
3. Preheat the oven to 3655F (185C). Line baking pans with baking paper.
4. Divide the dough in two. Roll one portion on a lightly floured work space, to a thickness of about 0.2″ (0.5cm). Using a 3” (7.5cm) cookie cutter, cut out dough discs. Place 1 tsp of the filling on each circle and fold. Twist the ends with your fingers and place in the pan. Repeat with the rest of the dough and scraps. Brush the pastries with egg wash and sprinkle sesame seeds on top.
5. Bake for 25-30 minutes, until the pastries are lightly browned.
Ronit, I was so excited to see this recipe. I usually make my handrajo with a combination of eggplant and zucchini but the dough is totally different. I can’t wait to try this it sounds great!
Will try it right after Pesach. Thank you.
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Thank you Joyce, I’m glad you liked this version. Eggplant Handrajo is also very tasty, though I’ve never combined the two. Sounds interesting!
As for the dough, I’m curious about the type of dough you’re using. The one here is more “Israeli” than the original, which you can find in the following link: https://ronitpenso.wordpress.com/2016/09/18/burekitas-sephardic-savory-pastries/
Happy Pessach to all! 🙂
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These look excellent 😋
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Thank you! 🙂
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I like everything about this recipe Ronit – that dough sounds wonderful using sour cream. I’ve learned something new and plan to check out the link as to its Sephardic origins. I think you’re right – I’ll be happy with the filling you used.
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Thank you Judi, I’m glad to know. I love documenting such Sephardic dishes, and I hope you’ll try and enjoy these tasty pastries. 🙂
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These look so light and dainty! I really wish I could taste them!
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Thank you Mimi, I’m glad you liked these pastries. I can assure you they are very tasty – to the point of addictive… 🙂
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These look so good! I do like your choice of filling, it would probably be my choice too.
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Thank you Kathryn, I’m glad you liked the recipe. This filling is really so unique and the tastiest of all the other – also tasty – ones. 🙂
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Looks so delicious, thanks for making me hungry 🙂
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Thank you Krešo, for such a lovely compliment! 🙂
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These look really delicious, Ronit. I do like the idea of sour cream in the pastry – yum! And I love anything that can be made ahead of time – makes life a lot easier sometimes.
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Thank you Tracey, I’m glad you liked these tasty pastries. The dough is really easy to prepare and can be used in different dishes. I’m totally with you when it comes to preparing foods in advance. It makes for entertaining so much more enjoyable! 🙂
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I’m having an instant hunger attack looking at these little pastries. They remind me a little of the empanadillas we have in Spain. And quark gives a nice and flakey texture I love. Thanks Ronit, I’ll try these.
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Thank you Myra, I’m glad you liked these pastries. They are indeed quite similar to the empanadillas, as the origin of Sephardic cuisine and the Ladino language is actually in Spain!
The use of Quark cheese started only when in Israel, where the cheese was introduced by the German Templers settlers. So by now it’s a typical mish-mash Israeli version… 🙂
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Looks like a lot of work, but AMAZING. Those must go down easy. Kudos on your ambition 🙂
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Thank you Liz, I’m glad you liked these tasty pastries. I know it looks like a lot of work, but once you get the hang of it, it’s really not as difficult as it looks. The result is definitely wort the effort! 🙂
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Why place the dough in the fridge of you have to bring it back to room temperature before rolling?
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Because you still need to let the dough rest after kneading. It gives it time to incorporate. 🙂
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Thanks, Chef
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🙂
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Looks so delicious! Thanks for sharing Ronit☺
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Thank you Ursula, I’m glad you liked the recipe. It’s my pleasure to share. 🙂
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Pasta filled with potato and cheese is always good in my opinion. This looks great!
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Thank you Joanne for commenting. I guess the photos are a bit misleading. These do look like filled pasta, but actually they are baked pastries.
Now I feel like making pasta! 🙂
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I always admire these little “foldover” pastries, but never seem to actually put forth the effort to make them. The dough looks really good for any kind of filling.
Virtual hugs,
Judie
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I can understand that, though once you start it really doesn’t take that long.
The dough is one of my go-to quick and easy ones. It’s also great for making roulades, which I usually fill with a mix of spinach and cheeses, or sauteed mushrooms and onions. Very tasty! 🙂
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These look so yummy , Ronit. I want to try making these. Thank you for sharing the recipe,
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Than you Sandhya, I’m glad you liked these tasty pastries. I hope you’ll make them and enjoy. I’ll be happy to hear your comments. 🙂
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These look so good. The flaky pastry is calling to me! I can see these becoming a summer sable when I have loads of courgette to eat up
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Thank you Ruth, I’m glad you liked the recipe. I can definitely see how this tasty filling can help use some of your bountiful summer harvest! I hope you’ll enjoy the results. I’ll be happy to hear your comments. 🙂
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I’ve never heard of burekitas before, but my goodness they look good! 🙂
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Thank you Elle, I’m glad you liked them.
It’s always fun to discover new foods on different blogs. 🙂
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Yumm amazing and lovely looking
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Thank you Lynn! 🙂
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So quaint and flavorful Ronit, I’d love to try them. I’m sure I’d have a tough time stopping at one though 🙂
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Thank you Loretta, I’m glad you liked the recipe. I agree – it’s not easy to stop at one. They are quite addictive! 🙂
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They look delicious, and I am tempted to try them right after Pesach. I’ve made various burekas using phyllo dough, which is pareve, and I’ve never made flaky dough with sour cream. I wonder if Tofutti Sour Supreme will do the trick.
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Thank you Dolly. Yes, these are very delicious! I’ve never tried so I’m not sure how the dough will work with Tofutti. Hope it will work for you. I’ll be happy to hear how it came out. 🙂 חג שמח! 🙂
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Hag kosher v’sameach to you as well!
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What a great recipe! I never heard of this and now I want to try it. Thanks for the inspiration!
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Thank you Cecilia, I’m glad you liked the recipe. I hope you’ll try and enjoy it. 🙂
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Sorry, my comment went out too fast. Here is my website coming with it. Thanks!
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wow
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Thank you! 🙂
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Looks yummy! Love to try making this.
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Thank you Mutsumi! I hope you’ll try and enjoy these tasty pastries. 🙂
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I will! 🙂
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these look like the most perfect pastries ever! I adore zucchini, will try this out over Easter. Thanks 🙂
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Thank you for such a great compliment. I hope you’ll try and enjoy these tasty pastries. I’ll be happy to hear your comments. 🙂
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