Pastry for burricche

Yield: 4 Servings

Measure Ingredient
1 cup Olive oil
1 cup Water
\N \N Plain flour
1 pinch Salt
500 grams Finely chopped eggplant
200 grams Peeled; chopped tomatoes
3 tablespoons Chopped parsley
1 large Chopped onion
1 cup Olive oil
\N \N Salt and pepper

EGGPLANT FILLING

From: raifft@... (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.

1. Put some flour in a large mixing bowl. Keep more flour handy. Make a hollow in the middle of the flour.

2. 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).

4. Keep work surface and rolling pin well floured.

5. Cut pastry into round shapes with biscuit cutter or square shapes with a knife.

6. Put filling in the middle; fold each shape in two; pinch firmly all around; bake on baking tray sprinkled with flour.

EGGPLANT FILLING:

1. Heat oil, add onion, and fry.

2. When onion is brown, add rest of ingredients and simmer slowly until vegetables are soft enough to be mashed with a fork.

3. Put mashed mix into sieve or colander and drain.

4. 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, .

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