• 2 boxes of frozen chopped spinach
• 1 cup Feta cheese finely grated
• 2 tablespoons dill weed (shibit)
• 1 teaspoon dry garlic
• salt and pepper
• 1 tbl. sp. olive oil
• dry garlic powder

• Thaw spinach, and drain all water out.
• Add rest of ingredients.
• Mix well.

Go to top

• 1 lb. ground beef, or mixture of lamb and beef
• 1 large onion, finely chopped
• 1 tbl. sp. ghee, "samn" (optional)
• black pepper, salt, and cinnamon or Hararat
• 1/3 cup chopped parsley (optional)

• SautÈ meat until brown.
• Add onions.
• Simmer until no water left.
• Add "samn" and spices.
• Continue to simmer until meat is cooked.
• Add parsley. Simmer a little longer until parsley wilts.

Go to top

• 4 cups flour
• 1/3 cup oil
• 1 tbl. sp. dry yeast
• tsp. Baking Powder
• 1/2 cup water

• Mix flour, salt, oil and baking powder in a bowl.
• Add yeast to water.
• Mix water with flour forming a dough.
• Let dough rest in a warm place.
• Kneed the dough periodically several time.

Go to top

• Divide dough into 2 halves.
• Roll one half and lay in a pan.
• Spread filling evenly on rolled dough.
• Roll the second half of dough and lay it evenly on top of the filling.
• Cut into 2-3 inches squares.
• Bake until brown.

• Thaw dough sheet at room temperature for two hours.
• Cut sheet into 2 inch squares, stretch each one to make a 3 inch square.
• Put filling on the square , fold diagonally into triangles. Press edges together with a fork.
• Bake in a preheated oven at 375F until brown.

Go to top

• whole eggs
• Chinese eggroll wrappers
• salt, pepper
• chopped parsley (optional) 

• In a skillet, heat about 1 cup of oil.
• In a shallow cereal bowl, lay a single eggroll wrapper.
• Crack an egg in the middle of the eggroll sheet.
• Sprinkle some salt, pepper and a dash of chopped parsley.
• Wet edges with eggwhite and fold into a triangle.
• Carefully lift Bureek and lay into the hot oil.
• Gently scoop oil on top of the bureek for the top skin to bubble.
• Continue to fry until both sides are brown. (handle hot oil with care to avoid burns.)
• Lift out of oil and place on a paper towel to remove excess oil.

Go to top

• 2 to 3 large potatoes
• salt and pepper
• 1/3 cup chopped parsley

• Peel and cut potatoes into small cubes.
• Boil until cooked.
• Mash potato until soft.
• Add salt, pepper and parsley.
• Scoop about heaping tablespoon into an eggroll wrapper, and fold into triangle.
• Fry carefully in  hot oil.
• Any excess filling can be refrigerated and used later.

Go to top