Mizrahi Jewish-style Cheese Borekas

Ingredients

In this adaptation of the Greek Tiropita, we incorporate Mizrahi Jewish flavors and techniques. The original Tiropita typically uses phyllo dough, while our Mizrahi Jewish-style Cheese Borekas use a buttery dough. Additionally, the filling in the Mizrahi Jewish version includes a combination of feta cheese, cottage cheese, and herbs, giving it a unique and distinct flavor. We alse have the original recipe for Tiropita, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) cold water 1/2 cup (120ml) cold water
• 1 cup (150g) crumbled feta cheese 1 cup (150g) crumbled feta cheese
• 1 cup (200g) cottage cheese 1 cup (200g) cottage cheese
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh dill
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)
• Sesame seeds, for sprinkling Sesame seeds, for sprinkling

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat: 14g (8g saturated)
• Carbohydrates: 17g (1g sugars)
• Protein: 7g
• Fiber: 1g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour and salt. Add the cold, cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the cold water to the flour mixture, mixing until the dough comes together. Knead the dough lightly until smooth, then shape it into a ball. Cover with plastic wrap and refrigerate for 30 minutes.
3. 3.
   In a separate bowl, combine the crumbled feta cheese, cottage cheese, chopped parsley, chopped dill, and black pepper. Mix well to combine.
4. 4.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
5. 5.
   On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch. Cut the dough into circles or squares, approximately 4 inches in diameter.
6. 6.
   Place a spoonful of the cheese filling onto one half of each dough piece. Fold the other half over the filling and press the edges to seal. You can crimp the edges with a fork for a decorative touch.
7. 7.
   Arrange the filled borekas on the prepared baking sheet. Brush the tops with beaten egg and sprinkle with sesame seeds.
8. 8.
   Bake for 20-25 minutes, or until the borekas are golden brown and crispy.
9. 9.
   Remove from the oven and let them cool for a few minutes before serving. Enjoy warm or at room temperature.

Treat your ingredients with care...

• Feta cheese — Use a good quality feta cheese for the best flavor and texture. If you prefer a milder taste, you can mix feta with a milder cheese like mozzarella.
• Cottage cheese — Make sure to drain any excess liquid from the cottage cheese before using it in the filling to prevent the borekas from becoming too watery.
• Fresh herbs — If you don't have fresh parsley or dill, you can use dried herbs instead. However, fresh herbs will provide a more vibrant flavor.

Tips & Tricks

• For a variation, you can add chopped spinach or sautéed onions to the cheese filling.
• Make sure the butter is cold when incorporating it into the dough to achieve a flaky texture.
• If the dough becomes too soft while rolling, refrigerate it for a few minutes to firm it up.
• Serve the borekas warm for the best taste and texture.
• These borekas can be made ahead of time and reheated in the oven before serving.

Serving advice

Serve the Mizrahi Jewish-style Cheese Borekas as a delicious appetizer or snack. They can also be enjoyed as part of a brunch spread or served alongside a fresh salad for a light meal.

Presentation advice

Arrange the baked borekas on a platter, allowing their golden brown color to shine. Sprinkle some additional chopped fresh herbs on top for a pop of color. Serve with a side of yogurt or tahini sauce for dipping.