BBS:      TELESC.NET.BR
Assunto:  Re: 3/29 Lemon Chiffon 5
De:       Sean Dennis
Data:     Sat, 11 Apr 2026 15:50:46 -0400
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-=> Ruth Haffly wrote to Ben Collver <=-

 RH> Working at the Jewish camp one summer gave me an appreciation for
 RH> their foods that I still enjoy.

I had a Jewish friend in high school whose mother would invite me over to
dinner occassionally and I loved everything she served...and I never went
away hungry.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Borekas
 Categories: Jewish, Vegetables
      Yield: 30 Servings
 
  2 1/2 c  Flour
      1    Stick Butter; chilled
    1/2 c  Oil
      1 ts Lemon Juice
      5 tb Ice Water
      1    Egg
      1 tb Water
      1 ds Sesame Seeds
      3 tb Olive Oil
      1 md Yellow Onion; chopped
     10 oz Spinach; Frozen, thawed &
           -squeezed
      2    Eggs; lightly beaten
    1/2 c  Mashed Potatoes
    1/4 c  Parsley; chopped
    1/2 ts Salt
 
  Recipe By : The Miami Herald
  
  Put the 2-1/2 c. flour in a large bowl and make a well in the center.
  Place 1 stick of butter and 1/2 c. vegetable oil in the well and,
  using a pastry blender, cut in the butter until the mixture resembles
  coarse crumbs. Stir the lemon juice (or vinegar) into the ice water.
  Sprinkle the water, 1 TBS. at a time, over a section of the flour.
  Gently mix with a fork to moisten. Push the moistened section aside
  and continue adding enough water to make a soft dough that just holds
  together. The dough should not be wet or crumbly. Place the dough on
  a lightly floured surface and knead briefly with the heel of your
  hand. Form into a ball, flatten slightly, cover with plastic wrap and
  refrigerate for several hours or overnight. (Dough can also be
  frozen.)
  
  When ready to make the Borekas, let the dough stand at room
  temperature until workable before rolling. Preheat oven to 375.
  
  On lightly floured surface, roll out the dough and cut into 3" rounds
  (or can make them larger), about 1/8" thick. Place a heaping tsp. of
  the filling in the center of each round. Fold the dough in half over
  the filling to form a half-moon and press the rounded edge with the
  tines of a fork to seal. (They can be prepared to this point and
  frozen. Do not defrost for baking, just increase the baking time by
  about 10 minutes.) Place the Borekas on a baking sheet.
  
  Beat 1 egg with 1 TBS. water. Brush the tops of the Borekas with the
  egg wash. Sprinkle with sesame seeds.
  
  Bake until golden brown, about 30 minutes. Serve warm. Makes 30 small
  Borekas. Sephardic Spinach Filling:
  
  Heat the 3 TBS. olive oil in a large skillet over medium heat. Add the
  onion and saute until soft and translucent, 5-10 minutes. Either add
  the spinach, 2 eggs, mashed potatoes, parsley and 1/2 tsp. salt to
  the pan and cook them OR put everything in the food processor and
  pulse it twice, without further cooking.
  
  Posted to JEWISH-FOOD digest by SuperSecDD@aol.com on Oct 23, 1998,
  converted by MM_Buster v2.0l.
 
MMMMM
 
-- Sean
... What word can you make shorter by adding two letters? Short.

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