Recipe - Pastry For Burricche

1 cup Olive oil
1 cup Water
Plain flour
1 pn Salt

EGGPLANT FILLING
500 g Finely chopped eggplant
200 g Peeled; chopped tomatoes
3 tablespoon Chopped parsley
1 lg Chopped onion
1 cup Olive oil
Salt and pepper

From: raifft@ix.netcom.com (Richard A. Ifft )

Date: Wed, 10 Jul 1996 08:48:44 0700
This is my last recipe for the list today. Like the others it, and the
remarks below, come from Mira Sacerdoti's Italian Jewish Cooking. I posted
the eggplant filling, but any filling can be used. Typical ItalianJewish
fillings also include meat, chicken and liver, and fish and anchovy.

Buricche were very much a Jewish dish, according to Edda servi Machlin
('The Classic Cuisine of the Italian Jews'), who said that some people
believed their name came from the Spanish word for donkey (burro) since
they looked like donkey's ears. It is more likely that the name is a
variant of borek, the Turkish for a filled pastry. But perhaps there is
something in the association of the dish with Spain, since these savory
pastries are most popular with Sephardim, those Jews who moved eastwards
from Spain, and they appear in Sephardi cooking from Turkey, Greece and
Yugoslavia. There they are known as borekas. in Lebanon, Syria and Egypt,
similar pastries are known as sanbusak.

1. Put some flour in a large mixing bowl. Keep more flour handy. Make a
hollow in the middle of the flour.

2. Warm water with oil and salt in a small saucepan. When the water is
warm, pour it into the middle of the hollow in the flour. Knead into a
smooth firm ball, adding more flour if necessary. 3.Cover with town and let
it rest 30 minutes. Flatten pastry with rolling pin and roll it out into a
thin sheet (about 5 millimetres).

4. Keep work surface and rolling pin well floured.

5. Cut pastry into round shapes with biscuit cutter or square shapes with a
knife.

6. Put filling in the middle; fold each shape in two; pinch firmly all
around; bake on baking tray sprinkled with flour.

EGGPLANT FILLING:

1. Heat oil, add onion, and fry.

2. When onion is brown, add rest of ingredients and simmer slowly until
vegetables are soft enough to be mashed with a fork.

3. Put mashed mix into sieve or colander and drain.

4. Fill buricche and either fry or bake.

More evidence of the Sephardic presence in Italy is this eggplant filling,
which is regarded as a Sephardic filling in MiddleEastern cooking, too.
Fried, these are really the same as sanbusak.

JEWISHFOOD digest 249

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