Name: Meat-Filled Pastries from Rhodes (Borekas)
Yield: Makes 20 to 24 pastries
Cuisine: Greece
Ingredients: 1 onion, minced; 2 cups flaked cooked fish such as salmon, mackerel, or tuna; salt and freshly ground black pepper; ½ cup vegetable oil; 3½ cups all-purpose flour, or as needed; sesame seeds; 2 cloves garlic, minced; ½ cup cooked white rice or mashed potato; 2 tablespoons olive oil; 1 teaspoon salt; ½ teaspoon freshly ground black pepper; ¼ cup chopped fresh dill (optional); ¼ cup chopped fresh flat-leaf parsley; 1 cup warm water; ¼ cup chopped walnuts (optional); 2 tablespoons chopped fresh flat-leaf parsley; ½ pound ground beef; 1 large onion, chopped; 1 egg, lightly beaten

Preparation info

Makes
20 to 24
pastries

Difficulty
Medium

Appears in

Sephardic Flavors

By Joyce Goldstein

Published 2000

About

These borekas, also known as pastilicos de carne, are a Hanukkah treat from Rhodes. Gilda Angel uses a meat filling similar to the one used for borekas de kartof, but note that the dough is folded in a different way. This dough is crispier than that used for a tapada. Fish fillings are sometimes used as well, and one is included here.