The square shape of the bourekas tells us that they are filled with a potato filling One does not have to spend a long time in Israel to get your first introduction to a boureka. These savory stuffed pastries are everywhere You'll find them for breakfast in hotel dining halls, in countless bakeries and coffee shops, on picnics and even at restaurants that only serve bourekas. They are often eaten in Israeli homes as part of a 'light' or diary meal in the evenings. (Most households in Israel usually serve the large cooked meal at lunchtime.) More often than not, bourekas are also an integral part of the wonderful Friday or Shabbat brunch table. To be really honest however, you basically eat a boureka whenever you encounter one. They are that irresistible. If you stop to grab a quick coffee at a coffee shop, the comforting smell of the bourekas will convince you to upgrade to a 'café ve'ma afe' (coffee + pastry). Wandering through street markets, the sight of fres
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| Chocolate pie with pomegranates and a chocolate sauce |
Ingredients
For the crust:
Two cups of regular flour ( 1 cup = 250 ml)
3/4 cup of icing sugar (powdered sugar)
100 grams (3.5 ounces) of cold butter, cut into small cubes
2 beaten eggs
For the filling:
4 medium or three large eggs
1/4 cup of sugar
150 grams (5.3 ounces) of chocolate (milk or bitter chocolate)
50 grams (1.7 ounces) of butter
3/4 cup of icing sugar (powdered sugar)
100 grams (3.5 ounces) of cold butter, cut into small cubes
2 beaten eggs
100 grams (3.5 ounces) of chocolate
2-3 tablespoons of milk or soya milk
2-3 tablespoons of milk or soya milk
Directions
- Heat the oven to 180 degrees Celsius (350 degrees Fahrenheit) and rub your pie plate with a thin layer of butter.
- Mix all the ingredients for the crust together. Your dough should be a bit soft and crumbly but not sticky.
- Roll out your dough on a large floured cookie sheet into a circle shape. It should be large to enough to cover the pie dish.
- Place the cookie sheet with the rolled out dough upside down over the dish and then peel off the paper. Gently push the dough down into the pie dish and cut away any extra dough with a sharp knife.
- Make small holes with a fork in the dough to prevent too much rising and then bake for about 15 minutes at 180 degrees Celsius (350 degrees Fahrenheit).
- Take out the dish from the oven when the dough just start to turn into a golden brown colour. Place on a counter and allow to cool off. Don't switch off the oven because you will be using it again soon-ish.
Handy tip: Place the pie dish on a flat oven pan. This will make it so much easier to take it in and out of the oven. - Melt the chocolate and butter for the filling together on a low heat. Don't do ANYTHING else except for slowly stirring the chocolate and butter together. You can also use a microwave but again - don't let the chocolate burn!
- Once everything is melted together, remove the chocolate mixture from the heat but keep on stirring for a while to help cool the mixture down. Set aside to cool down even more.
- Mix (with a mixer) the eggs and sugar of the filling together. The mixture will become all fluffy and increase a lot in size but it takes some time.
- Place a few spoons full of the egg mixture into the chocolate mixture to cool it down even more.
- Now fold the all of the chocolate mixture into the egg mixture VERY gently and slowly. You want the mixture to stay as light and fluffy as possible.
- Pour this mixture into the pie pan with the baked pie crust and bake again for about 20 - 25 minutes.
- Remove from the oven and allow to cool off. Don't worry if the chocolate part of the pie feels a bit soft to the touch, it will harden a bit more when it starts to cool off.
- Melt the chocolate, milk or soya to make a nice sauce and serve warm with the cooled off chocolate pie (for some reason soya milk melts beautifully with chocolate).
- And if you have any pomegranates around, use their seeds as decoration!
And just one last look to tempt you..
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