Name: Kale, Feta & Mint Einkorn Bourekas
Yield: Makes 8
Ingredients: 2 cloves of garlic, crushed; 2 tablespoons/30 ml extra virgin olive oil; fresh mint; a squeeze of lemon juice; ⅔ cup/100 g feta; ½ teaspoon sweet paprika; ½ cup/110 g butter, melted; ¼ cup/60 ml warm water; 1 teaspoon dried mint; 1 cup/125 g einkorn flour; ¼ cup/60 ml extra virgin olive oil; 1 teaspoon dried yeast; sesame seeds; 1 teaspoon salt; 1½ cups/250 g kale; 1 egg, beaten; ½ cup/100 ml natural yoghurt; salt & pepper; 1 teaspoon sumac; ½ teaspoon sugar; 1 cup/125 g wholewheat flour

Preparation info

Makes
8

Difficulty
Medium

Appears in

Freekeh, Wild Wheat & Ancient Grains

By Ruth Nieman

Published 2021

About

Bourekas originated in Spain and Portugal as a signature pastry of the Sephardic Jewish cuisine. They have become one of the most popular street foods in Israel today. Made with many types of pastry, including filo, brik or yeasted, these savoury parcels are made from an Arabic pastry, called f’tir & packed with nutrients for the healthy snack.