Burkitas stuffed with eggplant and feta (photo: from the book Greco Greek Cuisine)
The burkitas dough that Victoria learned from her mother-in-law is made from a thick dough rich in thick yogurt. The dough, which cooks for a few minutes in a saucepan, does not require kneading or shrinking and is easy and quick to prepare.
The dough balls that are winked and flattened on the palm of your hand are filled with Mediterranean flavors of grilled eggplant (mardjana) and feta cheese, and baked in the oven until browned. Recipe for a Greek delicacy from the cookbookGreco Greek Cuisineby Zvika Eshet.
Cakes, pastries and cheeses: the perfect recipe page for Shavuot
Burritas stuffed with eggplant and feta from the book Greco Greek Cuisine (Photo: from the book Greco Greek Cuisine)
Groceries
For dough
- 1 speltoil (preferably corn oil)
- 1 buckwheat
- 4 cupflour
- 100 grams thick Greek yogurt
- 1 beaten egg, to brush the pastries
Fill:
- 2 eggplants
- 400 grams of feta cheese
- 2 eggs
- 1 tablespoonolive oil
- salt
- Ground black pepper
- For conversion table click here >
Method of preparation
How do you make burkitas filled with roasted eggplant?
1Prepare the dough:Put the oil and water in a saucepan and bring to a boil. Remove the saucepan from the heat and add the flour and yogurt at once. Mix well with a wooden spoon until a uniform dough is obtained that separates from the sides of the pot. Cover with a towel and set aside.
2Meanwhile, prepare the filling:Burn the eggplants on an open flame, peel them and place their meat in a colander for about 10 minutes until it is liquidated. You can also bake them in the oven at 200 degrees Celsius for about 20 minutes, until tender, then cool and peel.
3Transfer the eggplant meat to a bowl with a spoon and mash into a puree. Grate in the feta cheese, add the eggs and olive oil and season with salt and pepper. Mix to a uniform mixture (you can overdo it with the salt, the salty taste will moderate when baking).
4Preheat the oven to 180 degrees Celsius. Line a baking sheet with parchment paper and grease the paper with a little olive oil.
5Divide the dough into about 25 balls. Flatten one ball on the palm of your hand into a disc 5 mm thick. Place a tablespoon of the eggplant filling in the center of the circle and fold the other half over it into a saharon shape. Tighten the edges tightly so that they do not open when baking, and continue this way with the rest of the dough and filling balls.
6Place in a mold. Brush the surface of the crescents with the beaten egg and bake in the oven until golden.
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Tags
- Greco
- recipe
- Burkitts
- Doughnuts
- Shavuot