Two weeks ago I took a look at one of Bar Zomer’s reels—the woman whose every story makes me feel as if we’ve known each other for years—and like the true glutton I am, I just could not get over the insane meat bourekas she filmed at her mother’s house.
Of course I couldn’t resist making it, because how can you?! Don’t you also feel compelled to run to the kitchen when you see meat bourekas? And then a few minutes later I received the recipe from the amazing Miri and Moran (her mother and sister).
I thought about these bourekas so much longer than I should have—cause this month is insane work-wise, and despite finding myself at the computer late into the night (now, for example, at 12:15 AM)—I just couldn’t stop, and a few days ago I decided that I had had enough of thinking, that I was going to find the time and make it.
When the pan came out of the oven, and the golden, rolled bourekas made me as giddy as a 4-year-old, I glimpsed the winning nature of this recipe. It works because the meat-to-dough ratio is on point, because the phyllo isn’t dry at all (like sometimes happens when you layer phyllo), and because the ingenious idea of long strips is a revelation. And just wait until you bite into one of the ends… you will not believe the crackle.
So first of all, let me say a big thank you to Queen Miri and the incredibly talented Moran (go follow them both) for a wonderful recipe that has already been requested for every future family meal. Look how your family’s legacy has been passed on!
And second, thank you to the lovely Bar, who is responsible for the small glimpse of this family tradition that transcends food.