Sometimes we have the feeling that we are grinding water, that is, doing something for nothing. This creates a lack of motivation and may make our vitality and joy of creation disappear.
My cooks, and professionals in general, who perform the same action many times, need an inner force to move them. Although the action is permanent and may produce a sense of monotony at work, it is important to feel satisfied with what you do, especially in professions that are fundamentally creative.
Very thin sheet. Dough sheet, photo: Assaf Carla
One of the reasons I constantly vary and change dishes at my restaurant is so that my cooks will learn something new that will interest them and me. This activity strengthens the sense of value and motivation to learn and advance.
From all the talk about grinding water, or rather not grinding water, I was inspired and eager to make sous burekas - Turkish borekas or water burekas, which is actually a pastry located between borekas and lasagna, with the texture of a pie. The preparation may seem long in terms of steps, but overall it is easy - and the result is wonderful and worth the effort.
Sue Burke Olives and cheeses
Photo: Assaf Carla,
Ingredients:
Flour √ (to flour the work surface)
√ 200 grams melted butter
√ fine salt, black pepper
For dough:
√ 5 eggs
√ 5 cups flour
√ 1 teaspoon salt
√ 1/2 cup water
Fill:
√ 300 grams of pitted Syrian olives (Syrian olives are hard to carve - you have to give them a hammer knock and then it's easy to separate the fruit from the kernel)
√ 5 stalks of oregano, just the leaves
√ 1 chopped onion
√ 150 grams of crumbled cheese
√ 200 grams of grated cashew cheese
How to prepare:
Photo: Assaf Carla,
1. Mix all the fillers together.
2. Mix all the dough ingredients to a smooth texture and refrigerate for at least an hour.
3. Divide the dough into 8 small balls and set them aside for 10 minutes.
4. Flour the work surface and dough so that it does not stick to the rolling pin.
5. Roll out one ball into a very thin sheet, grease a pan generously with melted butter and place the padded dough on top, so that it wraps around the sides of the pan, and brush with melted butter.
6. Boil a large pot of water and next to it prepare a large bowl with ice water.
7. Roll out a ball of dough into a very thin sheet, put the dough sheet in hot water for 2 minutes and transfer to the ice water. So we continue with the rest of the pills.
8. After cooking, transfer the dough sheets to the mold and brush each dough sheet with melted butter. After 3 layers sprinkle the filling, place 3 more layers of cooked dough, and brush with melted butter.
9. Sprinkle over a little fine salt and black pepper and bake in the oven for 1/2 hour at 180 degrees Celsius.
Sue Burke spinach and cheeses
Photo: Assaf Carla,
Ingredients:
Flour √ (to flour the work surface)
√ 200 grams melted butter
√ fine salt, black pepper
For dough:
√ 5 eggs
√ 5 cups flour
√ 1 teaspoon salt
√ 1/2 cup water
Fill:
√ 1 pack of chopped Turkish spinach
√ 200 grams of crumbled feta cheese
√ 150 grams of grated cashew cheese
How to prepare:
Photo: Assaf Carla,
1. Mix all the fillers together.
2. Mix all the dough ingredients to a smooth texture and refrigerate for at least an hour.
3. Divide the dough into 8 small balls and set them aside for 10 minutes.
4. Flour the work surface and dough so that it does not stick to the rolling pin.
5. Roll out one ball into a very thin sheet, grease a pan generously with melted butter and place the padded dough on top, so that the dough wraps around the sides of the pan, and brush with melted butter.
6. Boil a large pot of water and next to it prepare a large bowl with ice water.
7. Roll out a ball of dough into a very thin sheet, put the dough sheet in the hot water for 2 minutes and transfer to the ice water. So we continue with the rest of the pills.
8. After cooking, transfer the dough sheets to the mold and brush each sheet with melted butter. After 3 layers, sprinkle the filling, place another 3 layers of cooked dough on it and brush with melted butter.
9. Sprinkle over a little fine salt and black pepper and bake in the oven for 1/2 hour at 180 degrees Celsius.
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