Try this tasty mix of lamb and butternut squash

Try this tasty mix of lamb and butternut squash

By the time Sukkot arrives, and we are three weeks into nonstop Jewish holiday mode, some people might be a little tired of cooking. I don’t blame these people one bit.

But Sukkot probably is my favorite holiday of the season to cook for. I love sitting outdoors in the brisk autumn air, enjoying harvest-inspired dishes with friends and family.

This dish is pretty easy, totally unique, and absolutely delish. My husband, who is by far my harshest critic, is in love with this recipe, and he begged for me to make another batch.

Burekas are an easy appetizer to throw together using store-bought puff pastry. If you don’t like ground lamb, substitute ground beef. You also can make a vegetarian version by using tofu or feta cheese with the squash. You can make burekas ahead of time, freezing them once they are assembled, but before you do the egg wash.

Before the holiday or when you are ready to bake, glaze them with egg wash and pop them in the oven per the directions below. They also reheat well in the oven at a low temperature even and can be served at room temperature.

Spiced lamb and
butternut squash burekas


2 sheets store-bought puff pastry, left to thaw at room temperature around 30 minutes

1/2 pound ground lamb

2 cups cooked pureed or mashed butternut squash (can also use sweet potato or frozen butternut squash)

1 tablespoon olive oil

1 small onion

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon cinnamon

Pinch red pepper flakes

1/4 teaspoon salt

1 egg beaten for glaze

Sesame seeds, nigella seeds or poppy seeds (optional)

Heat olive oil in a sauté pan over medium heat. Sauté onion until translucent. Add spices to pan and cook until toasted, around 1 minute. Add ground lamb and cook until no longer pink, breaking up into small pieces with a wooden spoon as you cook. Remove from heat and allow to cool slightly.

Combine butternut squash and lamb mixture in a medium bowl.

Preheat oven to 375 F.

Roll out each sheet of puff pastry. Cut each sheet into 9 even squares. Using a rolling pin, roll out each square slightly.

Scoop 1 heaping tablespoon into the corner of each square. Fold puff pastry over filling, forming a triangle.

Using the tines of a fork, crimp the edges.

Repeat with second sheet of puff pastry.

Brush each bureka with beaten egg. Top with sesame seeds, nigella seeds or poppy seeds if desired.

Bake 18-22 minutes, until golden on top.


The Nosher via JTA Wire Service

read more: