Class: Israeli Bourekas
Presenter: Chef Elijah Gentry, Narnia House
6 full sheets puff pastry
2 cups ricotta cheese
2 cups shredded parmesan cheese
3 cups feta
App 2 cups sesame seeds
6 egg yolks
6 Tbls water
Out of 6 full sheets of puff pastry cut equal sized squares amounting in 150.
In a bowl mix the cheeses, and the eggs until smooth.
Fill the pastry squares with spoonfuls of the cheese mixture.
With you finger brush water on two edges of the pastry.
Carefully fold over the pastry and seal the edges with a fork.
Whisk together the egg yolks and water.
Brush the pastries with the egg wash and sprinkle with sesame seeds.
Bake at 350 degrees for 30 mins, or until golden brown.
Note this recipe is for app. 150 bourekas. Trust me when I tell you You’ll need all 150.
6 cups french green lentils
10 leeks sliced lengthwise
4 Tbls kosher salt
1 1/4 cups olive oil
12 garlic cloves minced
4 1/2 cups long grain rice
6 tsp ground cumin
3 tsp allspice
1 tsp cayenne
6 bay leaves
6 cinnamon sticks
1 3 lbs bag spring mix
25 1/2 cups water
In a bowl soak lentils for at least 3 hours prior to cooking.
Heat olive oil and sautee the leeks for 5 mins or so until tender and slightly caramelized.
Stir garlic into pot and cook until fragrant 15 seconds or so.
Stir in rice and toast stirring occasionally for 2 mins.
Stir in dry spices stir for 30 seconds.
Drain lentils and stir into pot.
Add water, salt, bay leaves, and cinnamon.
Bring to a simmer, cover and cook for 15 mins over low heat.
Uncover and spread greens over the rice lentil mixture, cover and cook 5 mins more.
Remove from heat and let sit at least 5 mins before serving.
This recipe is for 2 hotel pans, so for me a side dish, multip