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Lamb & Spinach Bourekas<br />
written by Nadine Nelson<br />
Lamb& Spinach Bourekas<br />
Makes 20 to 24 Lamb Bourekas<br />
4 sheets store-bought puff pastry, left to thaw at<br />
room temperature for around 30 minutes<br />
1 pound ground lamb<br />
6 cups fresh spinach chopped if big leaf<br />
2 tablespoons olive oil<br />
2 onions<br />
1 teaspoon ground cumin<br />
1 teaspoon ground coriander<br />
1 tablespoon paprika<br />
11/2 teaspoon cinnamon<br />
Pinch red pepper flakes<br />
1/4 teaspoon salt<br />
2 eggs beaten for glaze<br />
Sesame seeds, nigella seeds or poppy seeds<br />
(optional)<br />
Heat olive oil in a sauté pan over medium heat.<br />
Sauté onion until translucent. Add spices to pan<br />
and cook until toasted, around 1 minute. Add<br />
ground lamb and cook until no longer pink,<br />
breaking up into small pieces with a wooden<br />
spoon as you cook. Add spinach and remove from<br />
heat and allow to cool slightly.<br />
Preheat oven to 375 F.<br />
Make Bourekas in the shape that you wish.
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