We’ve always been fans of Meat Bourekas, those golden, flaky pastries that bring a taste of Mediterranean flair right to your kitchen. Originating from Sephardic Jewish traditions, this meat-filled version offers a savory twist that’s perfect for family gatherings or a quick snack.
It’s no wonder these delights have become a global favorite; they’re easy to make yet bursting with bold flavors. Join us as we share our simple recipe to create your own irresistible batch.
Ingredients
We know that selecting the right ingredients is essential for crafting authentic and flavorful Meat Bourekas, those savory Mediterranean pastries we love sharing in our recipes. Below, we’ve organized the ingredients in the order they’re typically used, with prep notes for clarity and precision.
For the Dough
- 2 cups all-purpose flour: Sifted for a smooth texture.
- 1/2 cup water: Chilled to help create a flaky dough.
- 1/4 cup olive oil: Extra-virgin for added richness.
- 1 teaspoon salt: Fine-grained to enhance the dough’s flavor.
For the Filling
- 1 pound ground beef: Lean, browned and drained to remove excess fat.
- 1 medium onion: Finely chopped for a sweet base.
- 2 cloves garlic: Minced for aromatic depth.
- 1 teaspoon ground cumin: Freshly ground for bold, earthy notes.
- 1/2 teaspoon paprika: Smoked variety for a hint of smokiness.
- 1/4 teaspoon black pepper: Freshly cracked to balance the spices.
- 2 tablespoons fresh parsley: Roughly chopped for a burst of freshness.
For Assembly and Baking
- 1 large egg: Beaten for an egg wash to achieve that golden crust.
- 1 tablespoon sesame seeds: Toasted for a nutty topping that adds crunch.
Remember, using fresh, high-quality components like these ensures our Meat Bourekas turn out irresistibly crispy on the outside and juicy inside.
Tools and Equipment
To prepare our delicious Meat Bourekas with their crispy, golden crust and flavorful filling, we need a selection of essential kitchen tools and equipment. These items help us achieve the perfect texture and ensure efficient assembly, building directly on the ingredients we’ve gathered for the dough, filling, and finishing touches.
Essential Tools List
We organize our tools by category for clarity, focusing on those directly involved in mixing, shaping, and baking. Here’s a breakdown:
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Mixing and Measuring Tools
- Large mixing bowl: Ideal for combining flour, oil, and other dough ingredients to create a smooth, pliable base.
- Measuring cups and spoons: Crucial for accurate measurements of ingredients like flour and spices, ensuring our Meat Bourekas turn out consistent every time.
- Digital kitchen scale: We use this for precise weighing of ground beef and dough portions, which helps maintain the right ratios for juicy fillings and even baking.
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Preparation and Shaping Tools
- Rolling pin: Key for rolling out the dough evenly, allowing us to achieve that signature flaky texture in our Meat Bourekas.
- Pastry brush: Perfect for applying the egg wash, which gives the pastries their glossy, golden finish.
- Sharp knife or dough cutter: We rely on this for cutting the dough into precise shapes, making assembly straightforward and minimizing waste.
- Skillet or frying pan: Essential for cooking the ground beef filling with onions and garlic, infusing it with rich, savory flavors.
- Baking sheet or tray: We use a lined version to bake the bourekas evenly, preventing sticking and promoting that irresistible crunch.
- Oven: Preheat to 375°F for optimal baking results, ensuring our Meat Bourekas are cooked through without burning the exterior.
For quick reference, here’s a table summarizing the approximate costs and purposes of these tools based on common US kitchen essentials:
| Tool/Equipment | Estimated Cost (USD) | Primary Purpose |
|---|---|---|
| Large mixing bowl | 5–15 | Mixing dough and filling |
| Measuring cups and spoons | 10–20 | Accurate ingredient measurement |
| Digital kitchen scale | 15–30 | Precise weighing for consistency |
| Rolling pin | 5–15 | Rolling dough evenly |
| Pastry brush | 5–10 | Applying egg wash |
| Sharp knife or cutter | 10–25 | Cutting and shaping |
| Skillet or frying pan | 20–50 | Cooking filling |
| Baking sheet or tray | 10–20 | Baking the pastries |
| Oven | 300–1000+ | Baking to golden perfection |
With these tools in hand, we’re set to move seamlessly into the preparation steps, transforming our high-quality ingredients into mouthwatering Meat Bourekas.
Instructions
Now that we have gathered our fresh ingredients and essential tools, let’s guide you through crafting our flavorful Meat Bourekas step by step. We promise these instructions will help you achieve crispy, savory pastries perfect for any occasion.
Prepare the Dough
To start, we’ll create a simple yet flaky dough that forms the base of our Meat Bourekas. Begin by combining 2 cups of all-purpose flour and 1 teaspoon of salt in a large mixing bowl. Add 1/4 cup of olive oil and gradually pour in 1/2 cup of warm water, stirring with a wooden spoon until a shaggy dough forms.
Next, turn the dough out onto a lightly floured surface and knead it for about 5 minutes until it’s smooth and elastic with a soft, pliable texture that promises a tender bite. If the dough feels too sticky, sprinkle a little more flour; if it’s too dry, add water one tablespoon at a time. Once kneaded, shape it into a ball, cover with a clean kitchen towel, and let it rest for 30 minutes. This resting period allows the gluten to relax, ensuring our dough rolls out easily without tearing.
Make the Meat Filling
With the dough resting, let’s prepare the hearty meat filling that gives our Meat Bourekas their irresistible savory depth. Heat 2 tablespoons of olive oil in a skillet over medium heat, then add 1 finely chopped onion and 2 minced garlic cloves, sautéing for 3-4 minutes until they turn golden and release a fragrant aroma that fills the kitchen.
Add 1 pound of ground beef, breaking it up with a spoon as it browns for about 5-7 minutes until fully cooked and no pink remains. Stir in 1 teaspoon of ground cumin, 1 teaspoon of paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper for a spicy, aromatic blend. Cook for another 2 minutes to let the flavors meld, then remove from heat and let the mixture cool slightly. The result is a juicy, spiced filling with a rich, mouthwatering scent that hints at the delicious contrast it’ll provide inside the pastry.
Assemble the Bourekas
Now it’s time to bring everything together and assemble our Meat Bourekas, turning simple dough and filling into golden pockets of delight. Roll out the rested dough on a floured surface to about 1/8-inch thickness, then use a sharp knife or cookie cutter to cut it into 4-inch circles or squares for easy shaping.
Place a heaping tablespoon of the cooled meat filling in the center of each piece, then fold the dough over to form a half-moon or triangle shape. Press the edges firmly with a fork to seal, ensuring no filling escapes during baking. For a professional finish, brush the tops with a beaten egg wash (one egg mixed with 1 tablespoon of water) and sprinkle sesame seeds for added crunch. This step creates a glossy, golden exterior that contrasts beautifully with the warm, savory interior, making our Meat Bourekas visually appealing and texturally perfect.
Bake
Finally, we’ll bake our assembled Meat Bourekas to achieve that signature crispy exterior and tender inside. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for even heat distribution.
Arrange the bourekas on the baking sheet, spacing them about 2 inches apart to allow for expansion. Bake for 20-25 minutes, rotating the sheet halfway through, until they turn a deep golden brown and emit a tempting, savory aroma. Once done, remove from the oven and let them cool on a wire rack for 5 minutes before serving to enjoy their flaky layers and juicy filling at their best.
Make-Ahead Instructions
To simplify our Meat Bourekas preparation, we can handle various steps in advance, ensuring these flavorful pastries remain crispy on the outside and juicy inside even after storage. This approach allows us to enjoy their savory, golden perfection at a moment’s notice for family gatherings or snacks.
Preparing the Dough Ahead
We start by making the dough up to 2 days in advance for optimal freshness. After kneading the dough as outlined in our step-by-step instructions, wrap it tightly in plastic wrap and refrigerate it. This resting period enhances its flakiness, making it easier to roll out later. If we plan further ahead, freeze the wrapped dough for up to 1 month—just thaw it in the refrigerator overnight before use.
Preparing the Filling Ahead
For the savory meat filling, we can cook it ahead to save time. After sautéing the onions, garlic, and ground beef with spices, let the mixture cool completely, then transfer it to an airtight container. Store it in the refrigerator for up to 3 days or freeze it for up to 2 months. Meat Bourekas filling retains its aromatic, spiced essence, so reheating it gently in a skillet before assembly keeps the flavors vibrant and prevents sogginess.
Assembling and Storing Bourekas
We recommend assembling the Meat Bourekas partially or fully ahead for convenience. Shape the pastries as described, but before baking, arrange them on a parchment-lined baking sheet. For short-term storage, cover and refrigerate the unbaked bourekas for up to 24 hours. For longer storage, freeze them on the sheet until solid, then transfer to a freezer-safe bag for up to 1 month. This method preserves the tender interior and ensures they bake evenly later.
Storage and Reheating Guidelines
To keep our Meat Bourekas at their best, follow these guidelines summarized in the table below. Proper storage maintains their irresistible texture and taste.
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigeration (unbaked) | Up to 24 hours | Keep covered to prevent drying; bake directly from fridge, adding 2-3 minutes to bake time. |
| Freezing (unbaked) | Up to 1 month | Thaw in refrigerator overnight; brush with egg wash before baking for a golden crust. |
| Refrigeration (baked) | Up to 3 days | Store in an airtight container; reheat in a 350°F oven for 5-7 minutes to restore crispiness. |
| Freezing (baked) | Up to 1 month | Reheat from frozen at 375°F for 10-12 minutes; this revives the flaky exterior without overcooking the filling. |
By following these make-ahead strategies, we ensure our Meat Bourekas recipe delivers delicious results every time, seamlessly integrating into our busy schedules.
Conclusion
We’ve loved exploring this Meat Bourekas recipe with you, bringing a taste of tradition into your kitchen. It’s a simple way to create something truly special that delights family and friends.
As we wrap up, remember these pastries offer endless joy and customization. Give it a try and make it your own—we’re confident it’ll become a staple in your home. Enjoy every bite!
Frequently Asked Questions
What are Meat Bourekas?
Meat Bourekas are savory, golden pastries with Mediterranean roots, especially from Sephardic Jewish traditions. They’re filled with flavorful ground beef and spices, perfect for family gatherings or as snacks. These crispy treats offer a delightful mix of textures and are easy to make at home.
What ingredients are needed for Meat Bourekas?
For Meat Bourekas, you’ll need ingredients for the dough (all-purpose flour, olive oil, salt, and warm water), filling (ground beef, onions, garlic, and spices), and assembly (egg wash and sesame seeds). Use fresh, high-quality items to ensure a crispy exterior and juicy interior, keeping everything authentic and delicious.
What tools are required to make Meat Bourekas?
Essential tools include a large mixing bowl, measuring cups, digital kitchen scale for measuring; a rolling pin, pastry brush, and sharp knife for shaping; plus a skillet for cooking the filling and a baking sheet for baking. These items are affordable and help achieve perfect results with minimal effort.
How do I make Meat Bourekas step by step?
Start by making the dough: mix flour, salt, olive oil, and water, then knead and rest. Cook the filling by sautéing onions, garlic, and browning ground beef with spices. Roll out dough, add filling, shape and seal pastries, then bake until golden and crispy. Follow the recipe for exact times and tips.
Can I prepare Meat Bourekas in advance?
Yes, you can make the dough ahead and refrigerate it for up to 2 days or freeze for up to 1 month. Prepare the filling in advance and store in the fridge or freezer. Assemble unbaked bourekas and refrigerate or freeze them to keep them fresh, making it easy for busy schedules.
How should I store and reheat Meat Bourekas?
Store baked Meat Bourekas in an airtight container in the fridge for up to 3 days or freeze for up to a month. For unbaked ones, refrigerate for 1-2 days or freeze longer. Reheat baked ones in the oven at 350°F until crispy, or bake frozen ones directly for fresh taste without thawing.