| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Italian | Vegetable | 4 | Servings |
INGREDIENTS
| 1 | c | Olive oil |
| 1 | c | Water |
| Plain flour | ||
| 1 | pn | Salt |
| 500 | g | Finely chopped eggplant |
| 200 | g | Peeled, chopped tomatoes |
| 3 | T | Chopped parsley |
| 1 | Chopped onion | |
| Salt and pepper |
INSTRUCTIONS
From: raifft@ix.netcom.com (Richard A. Ifft ) Date: Wed, 10 Jul 1996
08:48:44 -0700 This is my last recipe for the list today. Like the
others it, and the remarks below, come from Mira Sacerdoti's Italian
Jewish Cooking. I posted the eggplant filling, but any filling can be
used. Typical Italian-Jewish fillings also include meat, chicken and
liver, and fish and anchovy. Buricche were very much a Jewish dish,
according to Edda servi Machlin ('The Classic Cuisine of the Italian
Jews'), who said that some people believed their name came from the
Spanish word for donkey (burro) since they looked like donkey's ears.
It is more likely that the name is a variant of borek, the Turkish for
a filled pastry. But perhaps there is something in the association of
the dish with Spain, since these savory pastries are most popular with
Sephardim, those Jews who moved eastwards from Spain, and they appear
in Sephardi cooking from Turkey, Greece and Yugoslavia. There they
are known as borekas. in Lebanon, Syria and Egypt, similar pastries
are known as sanbusak. Put some flour in a large mixing bowl. Keep
more flour handy. Make a hollow in the middle of the flour. Warm water
with oil and salt in a small saucepan. When the water is warm, pour
it into the middle of the hollow in the flour. Knead into a smooth
firm ball, adding more flour if necessary. 3.Cover with town and let
it rest 30 minutes. Flatten pastry with rolling pin and roll it out
into a thin sheet (about 5 millimetres). Keep work surface and rolling
pin well floured. Cut pastry into round shapes with biscuit cutter or
square shapes with a knife. Put filling in the middle; fold each shape
in two; pinch firmly all around; bake on baking tray sprinkled with
flour. EGGPLANT FILLING: Heat oil, add onion, and fry. When onion is
brown, add rest of ingredients and simmer slowly until vegetables are
soft enough to be mashed with a fork. Put mashed mix into sieve or
colander and drain. Fill buricche and either fry or bake. More
evidence of the Sephardic presence in Italy is this eggplant filling,
which is regarded as a Sephardic filling in Middle-Eastern cooking,
too. Fried, these are really the same as sanbusak. JEWISH-FOOD digest
249 From the Jewish Food recipe list. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 15962
Calories From Fat: 1714
Total Fat: 196.1g
Cholesterol: 0mg
Sodium: 69610.1mg
Potassium: 6366.2mg
Carbohydrates: 3220.4g
Fiber: 118.9g
Sugar: 5.7g
Protein: 370.7g