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Borrekas (Sephardic)

Dairy
Soly Mizrahi, Mission, Kansas
Yield: 3½ Dozen

I was born in Cairo, Egypt, and learned this from my mother, who was born in Larissa, Greece, and from my imagination. These are good any time, especially on Shavuot. My grandchildren enjoy the borrekas the most!

Dough 4½ cups unbleached flour 1 cup vegetable oil 1 cup water Dash of salt

Filling 1 egg, beaten 5 ounces Parmesan cheese or feta cheese 8 ounces cream cheese 1 egg, beaten Sesame seeds

1. Preheat oven to 350°F.
2. Stir with a wooden spoon flour, oil, water and salt in a bowl. Mix all together to form a soft dough. 3. Place the dough in a sheet (flat) and start kneading with your hands for about 10 minutes until the dough is ready.
3. Cover with a dry towel and let stand for 15 minutes.
4. Cut the dough and form a ball about the size of an orange. With a rolling pin, flatten the dough to the size of a circle 3 inches in diameter.
5. Continue until all the dough is used and in circles.
6. Mix in a bowl the beaten egg, Parmesan cheese or feta cheese and cream cheese.
7. Place a teaspoon of the filling in the middle of each circle. Fold each to form a half moon. Press close the edges. Place a glass, 3 inches in diameter, on the top of each borreka and take off the excess dough. Pinch the edges firmly closed. Continue until all are filled and closed.
8. Line a shallow baking pan with foil (this makes for an easy cleanup). Beat egg in a bowl. Brush the top of each borreka with egg, then sprinkle with sesame seeds. Arragne borrekas around the pan. Bake in a 350°F over for 35 minutes or until brown. Be careful not to burn them.

Preparation and Cooking Time: 1 to 1¼ hours

Chicken and Dumplings
Csirke As Gombõc

Meat, Hungary
Ruth Gluck, Phoenix, Arizona
Yield: 6 to 8 Servings

Linda Radke's Aunt Ruth, sister of her mother, says this recipe comes from her mother, Emma Weiss, who was born in Hungary.

1 medium onion, sliced fine Shortening 4 pounds chicken, cut up 4 cups water Salt and pepper to taste Paprika to taste 3 tablespoons flour

½ cup water 2 cups flour 3 eggs Salt and pepper to taste Paprika to taste Boiling water 1 teaspoon salt

1. In a pot, sauté onion in shortening. Add chicken and 4 cups water. Add salt, pepper and paprika and cook slowly over medium heat until chicken is tender, about 30 - 40 minutes.
2. Meantime, in a bowl, make a paste of the 3 tablespoons flour and ½ cup water. Pour over chicken and let come to a boil for 1 minute. Remove from heat.
3. For the dumplings: in a bowl, mix 2 cups flour and eggs. Add salt, pepper and paprika and enough water to make a soft batter. Beat well. Heat soup pot of water with 1 teaspoon salt.
4. Dip a teaspoon into the boiling water to prevent sticking of batter. Drop the batter, ½ teaspoon at a time into boiling water. Cook until tender. Remove to a colander and rinse with warm water. Place dumplings on top of the chicken.

Preparation and Cooking Time: 1 to 1½ hours