Eggplant and Squash Pastries, Izmir Style


Preparation info
  • Makes about


    • Difficulty


Appears in
Sephardic Flavors: Jewish Cooking of the Mediterranean

By Joyce Goldstein

Published 2000

  • About

These Turkish pastries from Sefarad Yemekleri are also known as borekas, although the dough is slightly richer and more tender due to the addition of yogurt than the usual dough for borekas. The same filling could also be used in a tapada or in filo pastries. Handrajos were typically served at a festive desayuno (breakfast).