the borekas on a baking sheet.Beat 1 egg with 1 tablespoon water. Brush the tops of the borekas with the egg wash. Sprinklewith sesame seeds.Bake until golden brown, about 30 minutes. Serve warm.Sephardic Spinach Filling:Heat the 3 tablespoons olive oil in a large skillet over medium heat. Add the onion and saute untilsoft and translucent, 5-10 minutes. Either add the spinach, 2 eggs, mashed potatoes, parsley and1/2 teaspoon salt to the pan and cook them OR put everything in the food processor and pulse it twice, without further cooking.
4. Walnut Hummus
1/2 cup walnuts, toasted2 cups cooked (or canned) garbanzo beans, drained1-2 medium cloves garlic, to tasteJuice of 1 lemon (about 4 tablespoons)1/4-1/2 cup hot water1/4 cup olive oil1 tablespoon za'atar (or paprika)Grind the walnuts in a food processor, so they are a sandy texture. Add most of the garbanzos, 1or 2 tablespoons of the oil, 1 clove garlic, and lemon juice. Process until smooth.Drizzle in the water a bit at a time and puree more, until the hummus is creamy. Taste; if desired,add the second garlic clove. Let the processor run for a minute or so, to incorporate air into thepuree and give the hummus a light texture. Taste, adjust the seasoning--more salt, more lemonjuice, etc.Serve in a shallow bowl, topped with remaining chickpeas, drizzled with plenty of the remainingoil, and sprinkled with paprika or za'atar. You can also garnish with cured olives and red pepperoil, another lovely option.Makes roughly 2 1/2 cups.
1 quart greek or regular yogurt 1 teaspoon salt Olive oilZa'atarStir salt into yogurt. Line a wire mesh strainer with either cheesecloth (at least two layers) orpaper towels. Spoon yogurt into strainer; set over a bowl, cover loosely with saran wrap, andrefrigerate overnight.In the morning, bowl will contain much of the whey, which should be discarded. Greek yogurt willbe ready if it has sat over night for about 8 hours. For regular yogurt, strain an additional 3-4hours for maximum thickness.Serve in a shallow bowl; drizzle olive oil, and top with a generous sprinkle of za'atar.
Serves 8 as an appetizer1 12-ounce jar roasted red bell peppers, drained, OR 2 red bell peppers, seeded and cut intostrips1-2 cloves garlic, to taste1 cup walnuts (more if a chunkier texture is desired)1/3 cup breadcrumbs2 tablespoons extra-virgin olive oil1 1/2 teaspoons pomegranate molasses or 1 teaspoon fresh lemon juice1 teaspoon ground cumin