Borekitas

jewishfoodsociety.org

Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

subheading: For the eggplant filling:

1 cup canola oil

1 cup olive oil

1 eggplant, peeled and cut into 2 inch cubes

1 yellow onion, roughly chopped

1 tomato, peeled and quartered

1 ½ ounces blue cheese, grated

1 tablespoon kosher salt

subheading: For the cheese filling:

1 large yukon gold potato

4 tablespoons ricotta

1 cup + 3 tablespoons grated kashkaval

1 egg

1 tablespoon kosher salt

subheading: For the dough:

1 cup cold water

1 ¼ cup canola oil

1 teaspoon salt

5 ¾ cups all-purpose flour

1 tablespoon baking powder

subheading: For the assembly:

1 egg, whisked

3 tablespoons sesame seeds

3 tablespoons grated kashkaval

Directions at jewishfoodsociety.org

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