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Ingredients: Bourekitas

Watch as Zoe takes you through the ingredients for these classic middle eastern pastries using a blend of complementary cheeses and topping with different seeds for a subtle, flavour nuance balancing the sweet, nuttiness of sesame with the more bitter flavour of nigella seeds. You will then be guided through the fresh ingredients used in the condiments that will accompany the flaky bourekitas which have a heavy Mediterranean influence.

📦 Specialist Ingredient of the week
  • Sesame seeds
  • Nigella seeds
  • Olive oil
💡 A bit about your specialist ingredient

Sesame seeds - sesame seeds have been cultivated in India since 5,000 BC but came to Israel via the Mizrahi population (Jews from Middle Eastern countries including Lebanon, Egypt and Iraq) as well as the influence of the country's non-Jewish Arab citizens and neighbours. It is a key ingredient in Israeli cuisine and is widely known for being made into the creamy, silky tahini sauce that has long been treasured in Middle Eastern cooking.

Nigella seeds - also known as black cumin seeds, they are indigenous to India, Turkey, Israel and Palestinian territories. Many use them in breads and cheeses but in Israeli cuisine they are often roasted, and ground in with sesame seeds for the higher oil content and then mixed with honey or date syrup to make the base for the sweet, crumbly confection halva (halwa) served alongside tea or coffee, or crumbled over ice cream. In Arabic, nigella seeds are called habbat al baraka (seeds of blessing) and are traditionally seen as having healing properties, nowadays they are classified as a superfood.

Olive oil - the olive oil supplied is from Sindyanna of Galilee, a nonprofit organisation in Israel, led by Arab and Jewish women who are working together to build bridges between the two communities and promote peace for future generations. It's a premium olive oil that has won awards for its taste and brings the flavour of the Galilee region to the fresh tomato resek.

🗒 Ingredients You Need


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


  • 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
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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.