Rebbetzin Rachel's (Exodus from Pesach) Recipes...
Now this one is for all our readers residing outside of Israel. It's now just a few minutes before candle lighting time, so Israeli's won't get the chance to make this.
Taken from Wikipedia:
Börek (also burek and other variants i.e., bourekas) is a family of baked or fried filled pastries made of a thin flaky dough known as yufka (or phyllo). It can be filled with cheese, often feta, sirene or kaşar; minced meat, or vegetables. Most probably invented in what is now Modern Turkey, in theAnatolian Provinces of the Ottoman Empire in its early era, to become a popular element of Ottoman cuisine. A börek may be prepared in a large pan and cut into portions after baking, or as individual pastries. The top of the börek is often sprinkled with sesame seeds. Börek is also very popular in the cuisines of the former Ottoman Empire, especially in North Africa and throughout the Balkans.
It seems almost oxymoronic to eat bourekas, the ultimate flakey crumb producing food on Pesach. Here is a recipe that I learned not from a cookbook but by watching a former IDF chef in action. Omer had a virtual military operation going in my neighbors the Frumin’s kitchen today. The occasion was the engagement party of Chemla Frumin and her Chatan - Natan whose parents and brother came down from Carmiel to meet the extended moshav family.
Warning! This recipe requires soaked matzot which are broken in half hence the Yiddish term “gabrocks”. Some people avoid gabrocks like the plague (pun intended) to the extent of eating their matzo out of a paper bag like a wino (some use plastic bags), to avoid any drop of liquid falling on the hand baked delicacy.
Chag Kasher V'Same'ach AND Shabbat Shalom!