| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Bulgarian |
|
1 |
servings |
INGREDIENTS
| 2 |
c |
Broiled chopped eggplants; about |
| 1/2 |
c |
Grated Kashkaval or sharp Gruyere type cheese; about |
| 1 |
|
Beaten eggs; (reserve small amount in a glass), up to 2 |
| 2 |
tb |
Matzo meal or more; up to 3 |
|
|
Salt |
INSTRUCTIONS
Source : Sepharadic recipe
Mix all ingredients to obtain a thick mass. Fill small squares of puff
pastry, seal edges, and brush with the egg sprinkle the cheese and
bake until gold brown and puffy.
My Bulgarian grand mother always served borekas with turkish coffee.
Posted to JEWISH-FOOD digest by "Viviane & Israel Barzel"
<i_barzel@netvision.net.il> on Feb 11, 1999, converted by MM_Buster
v2.0l.
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