Cooking Israel

Elana’s Matzoh Meat Burekas

By Elana Yael Heideman

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Ingredients

● 12 matzot, wet and wrapped in a moist towel
● 1 lb or ½ kilo ground beef
● 2 onions, finely chopped
● 2 tbsp tomato paste
● 1/2 red pepper, finely diced
● 1 stalk celery, finely diced
● 1 tbsp paprika - sweet or spicy, as preferred
● 1 tbsp cumin
● 2 tbsp cilantro, chopped
● 2 tsp salt
● ¼ tsp black pepper, to taste
● 3 eggs
● ¼ cup canola oil, for frying

Directions

  1. Wet matzot and leave to rest wrapped in moist towel
  2. Fry up onions in 1 TBSP of oil
  3. Add ground beef and brown
  4. Add red pepper, tomato paste, spices and cover
  5. Cook on medium heat for 20 minutes for meat to absorb all flavors
  6. In a small bowl, mix eggs with a pinch of salt
  7. Preheat oil for frying
  8. Working with one matzoh at a time, cut into halves
  9. Add 1 spoonful of meat filling and fold over, pinching edges together (you can also fold over edges - they won’t stick completely until placed in oil and can easily be rolled if it is easier for you!)
  10. Dip into egg mixture and drop into hot oil
  11. When browned, turn over and brown other side
  12. Lay to rest on paper towel to absorb excess oil

Delicious plain or served with tehina or a mustard dip for kitniyot eaters!

BETEAVON and ENJOY!


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Tags: Food, Recipe, Dr. Elana Yael Heideman, Passover, Chagim


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