Burekasy with chicken
Traditional Israeli chicken burekasa patties with chicken
Ingredients
| wheat flour 2 cups |
| kefir (cold) 100 g |
| butter (softened) 80 g |
| yolks 2 pcs |
| apple cider vinegar 1 tsp. |
| olive oil 1 tsp. |
| sesame seeds 1 tbsp. |
| salt pinch |
| FOR THE TOPPING: |
| eggplant (small) 1 pc |
| chicken fillet (boiled) 100 g |
| prunes (seedless) 4 pcs. |
| bryndza 80 g |
| cilantro 10 g |
| salt to taste |
Instructions
Step 1
Prepare the dough. Add the butter, kefir, vinegar, olive oil, salt to the sifted flour and knead into a firm dough. Wrap it in clingfilm and put it in the fridge for 30 minutes.
Step 2
Prepare the filling. Make a few punctures in the eggplant and fry on a dry pan on all sides until the crust burns. After wrapping it in foil and leave it for 30 minutes. After the time, peel the eggplant from the skin and cut into small cubes. Also finely chop the chicken, prunes, feta and cilantro. Mix all the ingredients, salt if necessary.
Step 3
Divide the dough into 2 parts. Roll each part into a thin rectangular sheet 2-3 millimeters thick, then cut into 3 long strips. Place the filling on the edge of each strip and wrap the dough, folding diagonally, in the shape of a triangle. Brush the edge with egg yolk and seal. Then brush the surface of all the burekas with egg yolk and sprinkle with sesame seeds. Bake at 180 degrees for 35 minutes.
Step 4
Afterwards, let the burekasas cool completely and pack in a plastic container covered with napkins.
You can experiment with the filling for burekas, but if you want to take them on the road, it's important that the ingredients are as dry as possible, without excess moisture, and the filling itself is either salty or sweet.
