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).
To make the filling, trim the ends of the zucchini and grate on the large holes of a cheese grater. You should have about
Warm the oil in a sauté pan over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the tomato and cook, stirring occasionally, until thickened, about 10 minutes. Rinse the zucchini and eggplant, squeeze dry, and add them to the sauté pan. Continue to sauté, stirring occasionally, until tender, about 5 minutes. Add the cheese and season with salt and pepper. Remove from the heat and let cool. If the mixture seems too wet, add the bread crumbs or mat-zoh meal until the ingredients bind together nicely.
To make the pastry, stir together the flour and salt in a bowl. Gradually add the oil, margarine, and yogurt, stirring and tossing with a fork until the dough comes together. Alternatively, combine the flour and salt in a food processor and pulse to combine, then add the oil, margarine, and yogurt and process until a dough forms. Turn out the dough onto a lightly floured work surface and knead briefly until it is cohesive.
On the floured surface, roll out the dough about
© 2000 Joyce Goldstein. All rights reserved.