Name: Burekas
Yield: Makes 18 small pastries
Cuisine: Israel
Ingredients: 1 leek, cut into 5 cm segments, blanched until tender and finely chopped (80 g in total); 1 tbsp chopped flat-leaf parsley; 60 g ricotta; 50 g mature Cheddar, grated; 70 g mature pecorino, grated; 90 feta, crumbled; 1 tsp yellow mustard seeds; ½ tsp chilli flakes; 1 tsp caraway seeds; 1 medium free-range egg, beaten; 500 g all-butter puff pastry; 60 g cottage cheese; 1 tsp nigella seeds; ½ tsp black pepper; 50 g ricotta; 10 g melted unsalted butter; 1 tsp sesame seeds

Preparation info

Makes
18
small pastries

Difficulty
Medium

Appears in

Jerusalem

By Yotam Ottolenghi and Sami Tamimi

Published 2012

About

Opened in 1959, Burekas Mussa on Jaffa Street is the city’s most popular burekas joint. It is easily recognizable; you simply follow the long queue of hungry mouths waiting patiently (by Israeli standards, that is) for their order of the incredibly greasy flaky pastry filled with a hard-boiled egg, spicy tomato or tahini sauce (see Tahini sauce), with an equally legendary side dish of pickled cucumber.

Burekas — t