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Bourekitas
Roots

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Techniques

Pastry Making - Discover this small pastry that is eaten in the markets of Tel Aviv, learn to work with a wet dough and how to shape them.

Balancing Flavour - Learn how to balance different cheeses for your filling and how to complement herbs and spices.

Israeli Condiments- Learn how to make the versatile resek that brings a freshness and lightness to many different meals and a Middle Eastern tzatziki.

Ingredients
Serving Size
Serves: 4

Bourekitas

For the dough:

  • 2.5 cups flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • ¼ cup milk
  • ½ cup veg oil
  • 2 tablespoon lemon juice

For the filling:

  • 1 cup dried mozzarella
  • 1 cup feta
  • ½ cup cottage
  • ½ cup toasted pine nuts
  • ¼ cup oregano leaves
  • black pepper
  • rock salt
  • 1 egg yolk
  • top with rock salt, sesame, nigella seeds or whole spices

Tomato Resek

  • 5 ripe tomatoes
  • 1 garlic clove, finely crushed
  • salt
  • black pepper
  • cumin
  • olive oil

Tzatziki

  • 2 cups full fat Greek yogurt
  • 1 crushed garlic clove
  • salt
  • black pepper
  • ½ cup fresh dill, finely chopped
  • 2 tablespoon dried mint
  • a few sprigs of fresh mint
  • sumac to taste
  • lemon juice
  • red wine vinegar
  • olive oil

Equipment
Utensils

1x large chopping board, 3x mixing bowl, 1x spatular or wooden spoon, 1x sieve, 1x chef knife, 1x teaspoon, 1x tablespoon, 1x fork, 1x roll of baking parchment, 1x rolling pin, 1x tea towel/cloth, 1x round cutter, 1x baking tray, 1x brush, 1x box grater, 1x garlic crusher, 1x whisk

Pre-Preparation

No pre-lesson preparation needed.

Cooking Method

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Zoe Tigner-Haus
's Notes

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Zoe Tigner-Haus
My father is a big eater and as a child we used to have massive lunches at home. It was from him that I learnt a lot about seasoning.