Bourekas filled with potato and cheese

Bourekas kon patata i kezo

Bourekas are savory pastries turnovers that have become so popular made with a crisp pastry, encasing a delectable variety of vegetarian fillings each with their distinctive shape and topping.

In the 15th century the Jewish Iberian exiles adapted their Spanish empanadas with the Turkish börek and created bourekas, (or bourekitas as they are affectionately known). Bourekas carry with them centuries of Jewish cultural history.

The iconic Rhodes Island-style bourekas kon patata i kezo are half-moon shaped crispy, buttery hand pies with an indulgent potato and cheese filling. I am sharing my mother’s handwritten recipe which includes rice in the filling for that extra chewiness.

Bourekas, enjoyed anytime of the day, are wonderful served with hard boiled eggs (guevos haminados) and a chopped salad for brunch or as a meze. The iconic Bourekas often appear at festive family celebrations.