What a joy it was to gather together for our Partnership-sponsored Welcome Back Potluck Lunch this past Sunday! With 33 people filling the room, delicious aromas wafting, and smiles abound, it was a beautiful reminder of what makes our congregation so special.

There is something sacred about sharing a meal. As we lingered over incredible homemade dishes, laughed with old friends, and simply enjoyed one another’s company, the words of the Psalmist came alive: Hinei mah tov u’mah na’im, shevet achim gam yachad – How good and how pleasant it is when we dwell together in unity. Our synagogue truly feels like a family, and Sunday’s gathering was a wonderful celebration of that spirit.

Several people asked for the recipe for the bourekas I brought, so I’m delighted to share it! Bourekas are flaky pastries that originated in the Sephardic Jewish world and have become a beloved staple throughout Israel. They can be filled with almost anything: cheese, potatoes, spinach, mushrooms, or other vegetables, and are perfect for brunches, potlucks, or a simple snack.

Rabbi Shara’s Boureka Recipe

The base is Puff pastry dough, which comes in a rolled package and can be found in the grocery’s refrigerator section near the crescent rolls, or in the freezer section, where you can often find a Pepperidge Farm boxed version.

For the filling, really anything goes. I chose to fill mine with sauteed spinach, mashed potatoes, sauteed mushrooms, and cheese. Truly, you can use whatever cooked vegetables you like with or without cheese. I have an old friend who regularly made them filled with tuna fish, which did not appeal to me, but to each their own…

1.   Roll out the puff pastry dough to about a quarter-inch thickness

2.   Using a pizza cutter, slice the dough into a grid of squares. I usually get 15 squares per sheet, but you can make them larger or smaller depending on your preference.

3.   Spoon about a quarter-sized amount of the filling into each square.

4.   Fold half the pastry dough over the filling to form the boureka and tuck the filling in. I have found that folding on the diagonal, making triangular bourekas, or folding in half to make a rectangular boureka, works best.

5.   This is my favorite step – with a fork, press the tines down all along the open edges of the boureka to seal the pastry and create a pretty scalloped edge. This will help keep the filling from seeping out during baking.

6.   Place the sealed bourekas on a parchment papered baking tray.

Optional:

 For a golden finish, brush with egg wash and sprinkle with sesame seeds or Everything Bagel seasoning, if desired.

Bake at 400°F for about 15 minutes, until puffed and golden brown. They freeze well and keep in the refrigerator for several days. Reheat in the oven or toaster oven to keep them wonderfully crisp.

Thank you to everyone who contributed such incredible dishes and, more importantly, your presence. The food nourished our bodies, but being together nourished our souls. May we continue to gather often around our tables, celebrating the blessings of community, friendship, and the joy of simply being together.

Shabbat Shalom, With Love, Rabbi Shara