Sunday, July 27, 2008


Phew its been ages since I've posted anything here! To be honest I feel like I've kind of lost my blogging mojo, I just can be bothered posting stuff anymore - what I'd like to be doing is still be on holidays even though that now seems a lifetime ago. That reminds me, I still have a couple more posts to milk out of that holiday except for the whole 'can't be arsed' thing. Anyway, I had a doozy of a time in the kitchen this weekend, so much so that it's prompted a little bit of a comeback special! The reason I mention my mediterranean sojourns though, is that my experimentations were in part attempts to recapture the euro magic. A bit like how people seem to want to celebrate Christmas in July....ahem, yes anyway, I was saying:


From the pastitsio I prepared for my saturday cooking club to the patatas bravas I brought over to potluck dinner and the loukoumades I quickly whipped up for my neighbours. I also made another kind of fried goody: bourekia, which I got the recipe for from a new addition to my cook book collection, Falling Cloudberries by Tessa Kiros. Like the loukoumades, these little morsels aren't going to be winning any ticks from the heart foundation but they are still quite delightful and relatively easy, albeit messy, to make:


1 cup of plain flour

50 g of cold butter
finely grated lemon rind
water to bind the ingredients
oil for frying

200 g ricotta

1/2 tsp cinnamon
1/2 tsp orange blossom water (optional)
1/2 cup caster sugar
1 cup almond meal (my modification)
finely grated lemon rind (my modification)
1 egg (my modification)

To make the pastry mix in the butter into the flour to a crumbly texture. Add enough water till you get a fairly pliable dough. Roll out the dough very thinly and cut out rounds with a biscuit cutter. Mix the remainder of the ingredients to make the filling. Add a teaspoon of the mixture to the round piece of dough and fold over in half, sealing the edges with water. Fry them gently in oil until they puff up and turn golden. You can dust the bourekia with icing sugar if you wish. Best served warm.


  1. Good gosh they look fantastic!

    Could you also have a tangy sugar syrup instead of the icing sugar?

    It's good to try and relive the gastronomic magic! I'm just hoping I get to sample it too!


  2. Hi there, I just thought you might be interested in meeting restauranteur Paul Mathis at The Hive next week - details at


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