Creamy Avocado Salad

Creamy Avocado Salad

 

This Creamy Avocado Salad is a light and delightful dish from the Israeli cuisine. The salad was introduced by farmers who planted avocado trees on the coastal plain in the 1920s. Avocados have since become a winter treat, and are cut into salads or eaten as a spread on pita bread. There are are a variety of ways to make an avocado salad, depending on the chef’s preference.

Creamy Avocado Salad
 
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Israeli Creamy Avocado Tomato Egg Salad
Author:
Recipe type: Appetiser, Salad,
Cuisine: Israeli
Serves: 2-3
Ingredients
  • 1 Avocado
  • 1 Tomato
  • 2 stalks of Green Onion
  • 1 hard boiled Egg
  • Pinch of Salt and Pepper
  • 1 Tbsp Olive Oil
Instructions
  1. Boil the Egg (takes about 15 mins).
  2. Mash Avocado into a paste using a fork.
  3. Chop the hard boiled Egg, Tomato, and Green Onion into pieces and add to Avocado.
  4. Add Salt, Pepper, Olive Oil to the Avocado and mix all ingredients together.
  5. Serve at room temperature or cold, and store leftovers in refrigerator.

 

Cheese Bourekas

Cheese Bourekas

Borek (also burek and other variants) is a family of baked or fried filled pastries made of a thin flaky dough known as phyllo (or yufka). Bourekas were most likely invented in what is now Modern Turkey. Bourekas can be found made from either phyllo dough or puff pastry filled with various fillings. Among the most popular fillings are salty cheese, mashed potato, mushrooms, spinach, eggplant and pizza-flavor. The top of the borek is often sprinkled with sesame seeds. The particular recipe is going to show you how to make Cheese Bourekas, which are complimented with hard boiled egg and harissa.

Cheese Bourekas
 
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Cheese Bourekas Recipe
Recipe type: Pastry
Serves: 5-8
Ingredients
  • 1 package of Puff Pastry Sheets (1.1 lbs, 490 grams)
  • Ricotta Cheese (1/2 lb, 200 grams)
  • 3 oz Queso Fresco Semi-Soft Crumbling Cheese
  • 1 teaspoon Corn Starch
  • Pinch of Salt
  • 2 Egg yolks
  • 1 Tablespoon Vegetable Oil
  • 1 teaspoon Water
  • ⅛ cup Sesame Seeds
Instructions
  1. Defrost Puff Pastry (2 sheets) as directed on the package.
  2. With a rolling pin, stretch each sheet of dough out about 1 inch more in diameter.
  3. Cut each sheet into 9 squares (18 total squares).
  4. In a mixing bowl, add both cheeses, corn starch, salt, 1 egg yolk and mix well.
  5. Preheat oven to 350° Fahrenheit (177° Celsius).
  6. Now add enough of the cheese mixture (about 2 teaspoons) to each pastry square, leaving enough room to be able to fold sheet in half.
  7. To close pastry squares, fold into triangle shape, and press the outer edges with your fingers slightly to hold pastry in place. Finish sealing pastry by pressing outer edge with the end of a fork and then place bourekas onto cookie sheet (about 9 bourekas per cookie sheet).
  8. In a small mixing bowl, add 1 egg yolk, teaspoon of water, and mix well.
  9. With pastry brush, brush egg yolk mixture on the top of each pastry triangle and then top with a sprinkle of sesame seeds.
  10. Place bourekas in hot oven and bake for 20-25 minutes, or until golden brown color.
  11. You can serve as is, or add hard boiled egg and/or harissa inside.