looking for the recipe berika. an arabic bread.?

Question

its in a triangle shape with cheese and other spices inside its really good. my sis in law didnt know how to make it. Its good stuff. Can someone help, i looked all over the net. maybe i'm not spelling it right or something?

Answer 1

Hi,
Borekas are actually jewish 'turnovers'

In the arabian cuisine, however, you can find different kind of turnovers. Either, as a friend has already said 'samosas', or others, where you can make the dough yourself. Traditionally they are stuffed with either cheese, spinach, or meat.

As you were asking for Borekas, here is a recipe I found:
Borekas Stuffed With Cheese & Spinach
Yield: 12 Servings

Ingredients

2 c flour
5 tb oil
1 juice of 1 lemon
1 3/4 c water
1 salt
1 c margarine
1 cheese stuffing:
2 potatos--boiled and peeled
1 egg
1/2 lb cheddar cheese
1 tb margarine
1 spinach stuffing:
1 lb spinach
2 cloves garlic
2 tb butter
1 lemon juice to taste
1 salt and pepper to taste
1 egg--beaten
5 oz sesame seeds

Instructions

DOUGH: Prepare dough by mixing flour, oil, lemon juice, water and
salt. Sprinkle a handful of flour on a board and roll out the dough.
Spread the margarine over the dough. Fold dough into thirds.
Refrigerate for half hour, and then roll dough out again. Fold in
thirds and return to refrigerator. Repeat rolling, folding, and
refigerating 1 more time, then roll dough out into a large thin
rectangle. For Cheese Stuffing, mash the potatos, egg, grated cheese
and margarine. Mix well. For Spinach Stuffing, cook the spinach in
the water that clings to its leaves garlic in the butter, then chop
fine and add to spinach. Add lemon juice, salt and pepper and mix
well. To ASSEMBLE: Cut the dough into 3-inch sqaures. Place 1 tsp
cheese or spinach stuffing (or 1/2 tsp of each) on each square, fold
dough in half to form a triangle, and pinch edges to seal well. Brush
each filled square with the beaten egg and sprinkle with the sesame
seeds. Bake in a preheated 350 F. (moderate) oven until
golden--approximately 30 minutes. Makes 12 pastries.

Answer 2

Here is a recipe for aarbic bread:

Arabic Bread recipe
5 to 5 1/4 cups all-purpose flour
4 teaspoons salt
4 tablespoons vegetable oil
3 1/2 to 4 cups water
2 packages active dry yeast

Mix flour, salt, oil and yeast (to be mixed into the flour like baking powder) together and work in the water. The dough should be firm and come off the sides of your mixing bowl. Turn onto a lightly floured table and knead thoroughly, about 10 minutes. Knead each half by itself and mix them up again.

Divide dough into small balls a little larger than a squash ball, which you roll between your palms, applying pressure. Put these balls under a dry cloth. When all the dough is divided up, take the first ball and roll it out into a small circle nor more than 1/4-inch thick. Place these circles onto a floured wooden board (use wood, as plastic material will make dough stick to it and bread will not bake with a hollow middle). Cover the circles with a dry cloth and let them rest for about one hour.

Preheat oven on the highest possible heat. Place circles upside down (the top becomes the bottom on the baking sheet) onto a lightly greased baking sheet and bake them only until very lightly colored. The bread will rise in the oven into big blown-up balls, at which time they are more or less baked. Place them on a wire rack, and when cooled a little, press them together. These breads can be frozen for weeks and when needed, just put them into the oven for a moment to get hot and soft.

Answer 3

1 T. (1 pkg) dry yeast
1 t. sugar
1 cup lukewarm water
15 cups unbleached white flour
4 1/2 T. salt
5 cups lukewarm water (for more nutritious breads, add 1 1/2 cups nonfat dry
milk to water and beat well)
3 T. olive oil
Proof the yeast by dissolving the yeast & sugar in 1 cup lukewarm water for
5 to 10 minutes.

Mix 14 cups flour and salt together in a large bowl, reserving 1 cup flour
for kneading. Add 5 cups lukewarm water, oil, and the yeast mixture all at
once to flour. Stir with wooden spoon or with hands until dough sticks
together. Turn out onto a floured board or cloth and knead very well.
Gradually add the reserved flour to keep dough from sticking. Kneading may
take 10 to 15 minutes. Dough is ready when it feels elastic; bubbles will
break on the surface when you form it into a ball.
NOTE: It is important to knead this dough sufficiently. Proper kneading
will insure that the breads puff up, or balloon, during the short, very hot
baking time. Otherwise, the air pocket that creates the top & bottom layers
of bread may not form completely.

Place in a greased bowl and cover with a dry cloth. let dough rise in a
warm place, undisturbed, until it doubles in size (about 2 hours). Punch
dough down. Oil hands and divide dough into 25 to 30 balls the size of
small oranges. Again, cover them with a dry cloth and place in a warm spot
to rise for 30 minutes.

Roll each ball into a 7 to 8 inch circle, 1/4 inch thick or less. Place
circles of dough on flat boards or a table. Cover with dry cloth and let
rise 1 hour. Meanwhile, preheat oven to 450 degrees.

Place breads on baking sheets, 2 per sheet. When you remove the dough
rounds to the baking sheets, flip them so the top side becomes the bottom
side on the sheet. The moister surface is now exposed and rises more easily
than the other, which may have dried out slightly. Bake in mid-oven, 2
sheets (4 breads) at a time, for 4 to 6 minutes. After 2 to 3 minutes, the
breads will rise and balloon on the baking sheets. Bake 2 to 3 minutes
longer, until just slightly brown on the bottom.

Slide breads onto a board to cool, and spray immediately with water. Cover
with a damp cloth. When completely cool, flatten them gently with your hand
and stack in a pile. Cover stack with a damp tea towel for 2 to 3 hours.

also try this site:
http://sor.cua.edu/Culture/SyrRecipies.html

Answer 4

Sambusak - Filled Savory Pastries Recipe

Flaky sesame-seed crusted pastries are filled with a savory beef or cheese mixture


INGREDIENTS:
Dough:
3 cups all-purpose flour
2 teaspoons salt
8 ounces (2 sticks) unsalted butter or margarine, at room temperature (see directions)
1/2 cup cold water
1/2 cup sesame seeds
Cheese Filling:
1-1/2 pounds Muenster cheese, grated
3 lightly beaten eggs
1 teaspoon baking powder
1 teaspoon salt
1-1/2 cups sesame seeds
Meat Filling:
1 cup finely chopped onion
2 tablespoons olive oil
1 pound chopped kosher shoulder beef
1 teaspoon ground allspice
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup pine nuts

PREPARATION:
Before you begin: If you wish to remain kosher, use margarine instead of butter in the pastry dough when making meat-filled pastries and butter for the cheese-filled sambusak. If you do not need to remain kosher, the choice of butter or margarine in the dough is up to you.

Prepare Pastry Dough:
Combine flour and salt. In a separate bowl, cream butter or margarine with a mixer. Alternately blend in the flour mixture and water. When dough begins to come together, knead until it forms a ball. Set dough ball aside to rest and prepare filling.

Prepare Cheese Filling:
Mix Muenster cheese, eggs, baking powder, salt, and sesame seeds until combined.

Prepare Meat Filling:
Gently saute onion in olive oil about 5 minutes until soft, but not browned. Add chopped beef to onions and brown the meat thoroughly. Let cool to room temperature. Add allspice, salt, cinnamon, and pine nuts to meat mixture.

Make Sambusak Pastries:
Preheat oven to 400 degrees F.

Place 1/2 cup sesame seeds on a plate. Roll heaping tablespoon-size pieces of dough into a ball and press lightly on one side into the sesame seeds. With seed side down, roll into a flat round about 3 inches in diameter. Place 1 teaspoon of filling in the center of the round and fold dough in half so edges meet. Tightly crimp edges. Repeat until dough and filling are used up.

Bake filled sambusak pastries on ungreased baking sheets for 15 to 20 minutes until golden.

To Freeze Sambusak Pastries:
Place unbaked pastries on a tray lined with parchment paper. Freeze until firm, then remove to a heavy freezer zip-top bag. Remove all the air and seal the bag. Return to the freezer. Bake frozen sambusak pastries on an ungreased baking sheet in a 400-degree F. oven until golden brown, about 20 to 25 minutes.

Yield: about 60 pastries