Burekas
Las burekas son típicas de Turquía, pero también se comen en muchos otros países del Mediterráneo. Es una receta antiquísima con infinidad de variantes: cuando la pruebes te darás cuenta de por qué. Es tan buena que te dan ganas de probarla con cada uno de los rellenos posibles.
En nuestro blog te contamos más trucos para que te queden perfectas:
Ingredientes:
1 paquete de masa filo o brick (200 gr aprox)
Aceite de oliva o mantequilla derretida para pincelar
Semillas de sésamo crudas
Relleno:
2 cucharadas aceite de oliva
1 cebolla
2 dientes de ajo
500 gr carne molida de ternera
Comino, nuez moscada molida, canela y azafrán al gusto
Sal y pimienta
Una cucharada de miel
Un chorrito de zumo de limón
2 cucharadas piñones
Dip de yogur:
2 yogures naturales
2-3 ramas de hierbabuena
1 diente de ajo pequeño, sin germen
Sal y pimienta
Visita nuestra web: para descubrir deliciosas recetas que podrás hacer con y sin horno de vapor.
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Sephardic Jewish cuisine | Wikipedia audio article
This is an audio version of the Wikipedia Article:
Sephardic Jewish cuisine
00:02:02 1 History
00:03:34 2 Cuisine basics
00:04:09 2.1 Herbs and spices
00:05:12 2.2 Desserts and beverages
00:06:04 2.3 Pickles and condiments
00:06:28 3 Shabbat and holiday dishes
00:06:38 3.1 Shabbat
00:08:17 3.2 Passover
00:09:02 3.3 Rosh Hashana
00:10:23 3.4 Yom Kippur
00:10:53 3.5 Hanukkah
00:11:16 4 Other specialities
00:11:50 5 See also
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- Socrates
SUMMARY
=======
The cuisine of the Sephardi Jews is an assortment of cooking traditions that developed among the Sephardi Jews – the Jews of Spain and Portugal, and those of this Iberian origin who were dispersed in the Sephardic Diaspora, and ultimately became the Eastern Sephardim and North African Sephardim as they settled throughout the Mediterranean in places such as Turkey, Greece, the Balkans, as well as the Arab countries of West Asia and North Africa. Cuisine of the Sephardi Jews also includes the cuisine of those who became the Western Sephardim who settled in Holland, England, and from these places elsewhere.
Although Mizrahi Jews, being the pre-existing Jews of the Greater Middle East (who are of non-Spanish and non-Portuguese origins), are sometimes called Sephardim in a broader sense due to their style of liturgy, and although there is some overlap in populations due to the Sephardic Diaspora, the Sephardic Jews also settled in many other countries outside the Greater Middle East as well. As such, this article deals only with the cuisine of the Jewish populations with ancestral origins in the Iberian Peninsula, in whichever regions they settled, not just the Greater Middle East. For Cuisine of the Mizrahi Jews, please see that article.
As with other Jewish ethnic divisions composing the Jewish Diaspora, Sephardim cooked foods that were popular in their countries of residence, adapting them to Jewish religious dietary requirements. known as kashrut. Their choice of foods was also determined by economic factors, with many of the dishes based on inexpensive and readily available ingredients.
Animals deemed permissible as a source of meat had to be slaughtered in keeping with shechita, or Jewish ritual slaughter, which further involved its soaking and salting to remove blood. Hence, meat was often reserved for holidays and special occasions. Many Sephardi dishes use ground meat. Milk and meat products could not be mixed or served at the same meal. Cooked, stuffed and baked vegetables are central to the cuisine, as are various kinds of beans, chickpeas, lentils and bulgur/burghul (cracked wheat). Rice takes the place of potatoes.
How to Make Sephardic-Turkish Eggplant and Cheese Borrecas | Eggplant and Cheese Hand Pies
Learn how to make amazing Sephardic-Turkish Eggplant and Cheese Borrecas | Eggplant and Cheese Hand Pies! The recipe for the handmade dough has been handed down in my family for generations, and is truly something to hold on to! I’ll show you how to crate a yummy, eggplant and cheese filling, then how to whip together the flaky dough in a snap. The filling is so delicious, you can bake it on its own to make a yummy side of golden Almodrote (Eggplant and Cheese Casserole) as I do in the video, or just double up on the dough recipe to make some more Borrecas instead! These babies are going to fly, and you’re going to be a star in the kitchen!
As always, the tools you'll need and the exact ingredients with their precise measurements are listed right after my introduction in the video.
Cheese Bourekas
Cheese Bourekas are popular bake pastry in Sephardic Jewish cuisine and Israeli.
#VergieGonzales#CheeseBourekas