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I have had great success in making bourekas. For any of you out there of
Greek or Middle Eastern descent, you'll know what these are. The gluten
original is quite greasy but my kid loves these more than the originals he
remembers. Yes, this is also an adult food.
 
The kind of rice paperI am able to get here is rather small in size. I get
the feeling that in the US, they make them larger. All the better.
 
Wet the rice triangles one at a time until just soft enough to bend (about
20 sec.). Have fillings ready: You can use salted white cheese with
garlic, basil, or mashed potato with garlic, salt and finely chopped
onions. Fold up the sides or roll like an egg roll. Spread with butter
brush the white of an egg on top and bake at high heat on greased sheet
until just golden. They are small but really make great h'or d'oevres
(sp?).
 
Happy eating!
 
Sharon Marcus
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