Indian Potato Bourekas

This form of boureka is particularly suited to vegetarian meals. The flavors coordinate well with both Indian and Tunisian foods such as Potato and Pea Curry or Pkaïla. The amount of red pepper can be varied according to your taste.

Dough

1 tsp. dry yeast
1 tsp. honey
3/4 cup warm water (about 110°F.)
1 T. canola oil
1/2 tsp. salt
1 cup whole wheat flour
1.5 cups unbleached white flour

Dissolve yeast and honey in warm water. When the mixture begins to bubble (1-2 minutes), add the oil, salt, and flours. Knead well, either by hand or in a food processor, until the dough is smooth and elastic, the texture of your earlobe. Put the dough in an oiled bowl, cover with plastic wrap, and let rise for 40 minutes. Meanwhile, prepare the filling:

Filling

4 medium potatoes
1/2 tsp. red pepper
1 tsp. cumin
1 tsp. coriander
1 1/4 tsp. kosher salt
extra red pepper to sprinkle on tops

Yield: 20 small bourekas

Preheat oven to 450°.

Cook the potatoes until the skin and flesh are easily pierced with a fork (about 20 minutes in boiling water or about 4 minutes per potato in the microwave). Peel the potatoes, and mix the flesh with the remaining ingredients, mashing with a fork. Divide the dough into 20 pieces. Roll each piece of dough into a circle, or press it into a circle with a tortilla press; place a heaping teaspoon of filling on half of the circle. Fold the other half of the circle over, and seal along the edges with a fork. This creates a crescent. Sprinkle each filled crescent with red pepper, and place on an oiled cookie sheet. Cover lightly with plastic wrap, and let rise for 10 minutes. Bake for 10-15 minutes until the bourekas are slightly brown but not dry.

These bourekas can be prepared as large, family-sized bourekas instead of the small individual appetizers. After the initial rising of the dough, separate into 4 pieces. Roll each portion of dough into a large circle, and fill with 1/4 of the potato filling. Bake for 20 minutes.

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