Classic Borekas Misc Recipes

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Classic Borekas


2 1/4 cFlour; sifted-temperature
1/2 ts Baking Powder 2 sm Egg Yolks
3/4 ts Salt1 tb Lemon Juice
1 1/3 cMargarine; at room1/3 cWater



A savoury filled pastry popular in the Middle East

Use special knish dough (below) or phyllo dough (follow instructions
on package), or puff pastry dough (follow instructions on box). Roll
out dough in a thin, rectangular shape. Leave whole and place 2
inches of filling along inside edge of the dough, then roll. Cut into
top of roll at 2-inch intervals, marking slices. Alternatively, cut
into 3-inch squares or 3-inch rounds using a cookie cutter or a glass
dipped in flour. Put a teaspoonful of filling on each square or
round, moisten edges with egg white or water, and fold over filling.
Press edges firmly together. Place on a greased baking sheet and
brush with glaze: 1 egg yolk combined with 1 teaspoonful of water.
Sprinkle with sesame seeds, if desired. Prick top with a fork. Bake
special Knish Dough at 350 F for about 35-40 minutes.


Combine flour, baking powder, and salt. Add remaining ingredients. Mix
until smooth. Form in a ball, place in a plastic bag, and refrigerate
for at least 2 hours or overnight. Divide dough into quarters. Roll
and fill as directed in individual recipes. Bake in preheated 350 F
oven until golden.


1 ea Onion; diced 3 tb Margarine 1 pk Frozen Chopped Spinach (10 oz);
thawed 1/4 c Parmesan Cheese; grated (optional) 3/4 lb Cottage Cheese
2 ea Eggs; beaten 4 tb Wheat Germ or Bread Crumbs 1 2 ea Garlic
Cloves; minced 1/2 ts Salt 1/8 ts Pepper

Saute onion in margarine until soft. Add chopped spinach and cook for
5 more minutes. Let cool and combine with remaining ingredients. Bake
as directed.


3 ea Eggs; separated 2 pk Frozen Chopped Broccoi (10 oz) 1/2 c
Mayonnaise 1/2 ea Envelope Onion Soup Mix

Beat egg whites until stiff. Combine ll remaining ingredients and
fold in egg whites. Fill, roll and bake.


1 ea Onion; diced 3 tb Oil 3 c Cooked Ground Meat, Liver or Lung x
Salt and Pepper to taste 1 2 ea Eggs

Saute onion in oil until soft. Stir in meat, liver or lung and saute
for an additional 5 minutes. Remove from heat and combine remaining
ingredients. Fill rounds, squares or rolled out dough with a thin
layer of filling. Bake as directed.


1 md Onion; sliced 3 tb Oil 1/4 lb Mushrooms; sliced 3 c Kasha;
cooked x Salt and Pepper to taste 2 ea Eggs; beaten

Saute onion in oil. Add mushrooms and saute for 3 more minutes. Add
kasha and seasonings. Remove from heat and stir in eggs. Bake as


1 lb Farmer Cheese 2 ea Eggs; beaten 1 c Swiss or Sharp Cheddar
Cheese; grated 3 tb Onion; grated x Salt, to taste 1/4 ts Pepper

Combine all ingredients. Bake as directed.

 Classic Macroni   Classic Beet Borscht   Classic Barbecued Spareribs   Classic Blintz Leaves   Classic Lasagne   Classic Challah   Classic Borekas   Classic Potato Kugel   Classic German Burgers   Classic English Muffins   Classic Quiche   Classic Baked Manicotti   Classic Quiche Lorraine   Classic Cannoli - Cannoli Alla Siciliana   Classic Challa   Classic Prime Rib   Classic Risotto   Classic Mexican Flan   Classic Bistro Potato Gratin Dauphinoise   Classic Ragu Bolognese   Classic Sticky Buns   Classic Lasagna   Classic Cassoulet   Classic Italian Meatballs   Classic Polenta   Classic Macaroni Salad   Classic Martini   Classic Margarita   Classic Cole Slaw   Classic Swiss Fondue   Classic Torani Italian Cream Soda   Classic Spinach Lasagna   Classic Spaghetti Carbonara   Classic French Fries With Chili Salt   Classic Red Chili Sauce, New Mexico-style   Classic Red Chili Sauce~ New Mexico-style   Classical Pesto With Fettuccine   Classic Spinach Spread   Classic Raspberry Vinaigrette 



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