Lentil Stuffed Bourekas (Stuffed Israeli Pastry)

Directions

To prepare the filling:

1. Add oil to a large skillet, and heat to medium. Add onion and bell pepper and cook until softened, about 5 minutes.
2. Add 2 tsp (10 mL) cumin, the coriander, turmeric, and garam masala and cook for another minute, allowing the spices to release their aroma.
3. Add lentils, cilantro, and 1 Tbsp (15 mL) mint to the pan. Season with salt and pepper to taste. Mix well and cook for a few minutes to heat everything through.
4. Remove filling from heat and let it cool completely before assembling.

Assembly:

5. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
6. Unfold puff pastry on a lightly floured surface. Roll out slightly to make it slightly thinner.
7. Cut pastry sheet lengthwise into two long strips. Spoon cooled lentil filling down the center of each strip, leaving some space at the edges for folding.
8. Brush edges of pastry with beaten egg. Fold the other side over the filling and gently press the edges to seal them. You can use a fork to crimp the edges for extra security.
9. Brush the tops of the bourekas with the remaining beaten egg and sprinkle with sesame seeds, if using.
10. Bake for 20-25 minutes, or until golden brown and puffed.

Mint Yogurt Sauce:

11. In a small bowl, whisk together Greek yogurt, ¼ cup (60 mL) mint, lemon juice, 1 tsp (5 mL) cumin, salt, and pepper until smooth and creamy.

Serve:

12. Let the bourekas cool slightly. Slice each into five equal portions and serve warm with mint yogurt sauce for dipping.