Potato Bourekas with Spicy Tomato Sauce is a traditional Israeli recipe for a classic vegetarian snack of pastries with a spiced potato filling. The full recipe is presented here and I hope you enjoy this classic Israeli version of: Potato Bourekas with Spicy Tomato Sauce.
Sift together the flour and salt into a large bowl. Cut in the chilled clarified butter with two knives until the mixture resembles coarse crumbs.
Gradually work in the cold water, stirring until the flour comes together as a dough. Shape into a ball, cover in clingfilm and chill in your refrigerator for 30 minutes.
In the meantime, boil the diced potatoes in salted water for about 10–15 minutes, or until tender. Drain in a colander and set aside.
Set a frying pan over medium heat. Add the olive oil and use to fry the cumin seeds and turmeric for 30 seconds, or until fragrant.
Stir in the tomato purée then scatter over and stir in the chilli flakes. Cook, stirring constantly for 2 minutes then stir in the boiled potatoes and coriander. Take the pan off the heat.
Turn the chilled pastry onto a floured work surface and roll out with a floured rolling pin to 3mm thick. Cut into 10cm squared.
Sit a tablespoon of the potato mixture in the centre of each pastry square. Fold one half over the other to form triangles, sealing the edges with beaten egg.
Brush the tops of each pastry with the remaining beaten egg. Transfer to a parchment-lined baking tray then set in the centre of your pre-heated oven and bake for 20-25 minutes until golden.
Hot out of the oven, the bourekas boast a crisp exterior with a soft, spiced potato filling.
Serve alongside a dollop of yoghurt to balance their heat.
