Classic Israeli Breakfast: Eggplant and Cheese Bourekas

What Are Bourekas?

Bourekas are an Israeli-style savory pastry that comes in numerous styles, shapes and with different types of fillings. For this recipe, I opted to make delicious Eggplant and Cheese Bourekas.

Bourekas are a staple in our house. We often buy the ready-frozen ones and pop them in the oven for when we are craving an Israeli-style breakfast. This time, I decided to take the leap and prepare and make them on my own. One of the best parts about this process was that I saved some to freeze to munch on later!

Ingredients for Bourekas Filling:

• One Large Eggplant
• Feta Cheese
• Mozzarella Cheese
• Salt and Pepper
• Egg
• Ready-made Unsweetened Pastry Dough
• Sesame Seeds, Poppy Seeds, or Seasonings of Your Choice

Ready-made pastry dough is perfect for bourekas, such as the Pepperidge Farm Puff Pastry. True bourekas have a fluffy crusty and flaky dough, once baked. However, note that after the first bake, the dough will lose its crusty flakes. You can either freeze it again before baking, or you place it back in the oven on high to remove the excess moisture. Either way, these tasty treats are a definite crowdpleaser.

One of my favorite parts about bourekas is how on-the-go they are. They are so easy to eat on the way to work or school. However, do not let the “easiness” of this dish fool you. Each bite offers delicious flakiness and the amazing flavor from the cheese and eggplant.

Additionally, I love how versatile bourekas are. Although I chose to fill mine with eggplant, feta cheese and mozzarella cheese this time, the possibilities for your bourekas flavor and taste are endless. Your can stay on the savory route and do plain cheese, potato or vegetables. For all my sweet-tooth fiends out there, you can make bourekas sweet as well! Fill them with fruit like apples and strawberries to get your sweet fix.

Steps for Making the Eggplant and Cheese Bourekas Filling:

The first step is optional, but it is one that I never skip: grilling the eggplant. Grilling the eggplant creates a char taste that infuses the eggplant with tons and tons of flavor. The taste is so strong that it can be felt in each bite of the filling. Plus, the inside of the eggplant becomes the perfect texture for mixing in the cheeses. My mouth is watering just typing about this!

Once the eggplant is grilled, remove the skin and wait for it to cool. If it is too hot, wait a few minutes, but not too long as it becomes harder to remove the skin as it gets colder.

In a medium-size bowl, add the eggplant, feta cheese, and mozzarella. Next, you will season to your taste preferences. First, add the pepper and taste to see how you like it. The feta may provide enough salt, but I still like to add 1/4 tsp of salt to elevate all the flavors, and I sometimes add even more if I want a further salty taste.

After this, roll out the room temperature pastry dough! You can use a glass cup or a circle cookie cutter to cut out even circles in the dough, but make sure the cup is large enough to add the filling and be able to fold it closed.

Next, add a tablespoon of the filling to the middle of the circle and make sure it does not reach the edges. You will then wet the edge of the circle on one half, and fold the circle in half. To ensure the dough stays closed, go over the edges with the prongs of the fork. Lastly, brush the bourekas with egg whites. The egg whites act as a glue to keep the dough edges closed. And finally, top it off with sesame seeds or poppy seeds, or both. Bonus points if you use Trader Joe’s Everything but the Bagel Seasoning!

You are now ready to start baking! So, place the Eggplant and Cheese Bourekas in the oven on 350 degrees Fahrenheit until they are a nice golden brown.

Do you think you have what it takes to take on the Eggplant and Cheese Bourekas? Check out the recipe down below!

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