Shir HaNosh TV Season 2 continues with Episode 2!

This time, Reba Meshulam will teach us to make borecas, a Sephardic savory pastry with a long, surprising history! Register to receive the full recipe and Zoom link. Come cook with us!

Shir HaNosh TV is Shir Hadash's very own member-led cooking network. Streaming live from our kitchens, we're bringing you a series of exciting cooking classes taught by Shir Hadash members. Come cook with us! There are two ways to participate: You can sit back and relax while watching, or you can cook along!

Register below to receive the Zoom link and the recipe. The Zoom link will also be in the weekly newsletter.

Questions? Contact Melanie at fmandes@comcast.net.

Recipe from Reba:

Borecas are the quintessential Sephardic food. They are savory Turkish pastries--in this case filled with Spinach and cheese. They are truly beloved by my family and have been passed down several generations. They are for breakfast or snacking.
*This makes 2 large cookie sheets of borecas, approximately 48. You can
halve the recipe if you want.

Kitchen Supplies you’ll need:
Rolling pin, 4 inch round cookie cutter, measuring cups for liquid and dry
measure, fork for crimping edges, brush for egg wash, latex gloves to
make mixing easier, 2 big bowls

Optional: cheesecloth, kitchen scale

Ingredients:

DOUGH

• 13 Ounces cold Water
• 6.5 Ounces vegetable oil- (I use avocado oil)
• 4-4.5 cups unbleached, all purpose flour (till wetness is gone)

FILLING
It’s useful to use thin latex gloves to help mix the filling with your hands.

• 1 lb ricotta drained and broken up (don’t buy “con leche,” it's too wet)
• 8 ounce package of cream cheese (can use reduced fat), softened at room temperature and broken up
• 8 ounces Feta, crumbled & drained -my favorite: Tnuva (Israeli feta in brine – Costco)
• 1, 16 oz bag of frozen spinach, thawed, drained/squeezed using cheesecloth
• 5 ounces fresh shaved or flaked parmesan (I like TJ’s)
• 5 eggs: 3 for filling, 2 for top egg wash
• Sesame seeds in a shaker (for topping)

Before our class: PREPARE FIRST:

• Spinach: Pour boiling water over the spinach in a colander, (or thaw overnight) let it cool a bit, then drain it. Use cheesecloth to squeeze it till pretty dry.
• Cream Cheese: Soften cream cheese at room temp for a couple hours
• Cookie sheets ready with parchment, foil or silicone mat
• Note about feta: The feta is important. Get feta, from sheeps milk, uncrumbled in brine. The creamier the better. Tnuva from Israel (at Costco) is my favorite. It’s creamy, crumbly and salty. It comes in a 2-pack and it freezes well. Don’t buy the one from TJ in a blue tub that says “Israeli feta,” it’s chalky, dry and tasteless.

We will do everything else together.