Potato Bourekas


  • ½ kg. Mehudar wholegrain spelt flour / 70% Spelt flour / Wholegrain wheat flour / 70% wheat flour
  • 1 ¼ Cups warm water

(If using Wholegrain wheat flour – change the qty. to 1 Cup warm water)

  • 2/3 – ½ Cups oil
  • 1 Tablespoons vinegar
  • ½ Teaspoon salt

Filling Ingredients:

  • Potato Puree – made from 4 large potatoes
  • Salt
  • Black pepper
  • Optional: Sauteed onions

Glaze: Egg, Sesame and/or Nigella


Mix all the ingredients for the dough into a warm dough that is pleasant to the touch. Roll into a pastry 1cm. thick and cut out rectangles 15*5cm in size.
Spoon potato puree into each pastry piece,
and pinch it closed. Seal well on all sides, and place onto a lined baking pan with the sealed edge face down (to prevent it opening during baking).
Brush the bourekas with the egg glaze, and sprinkle sesame/nigella on top.
Bake at 180C in a pre-heated oven for approx. 20 minutes until golden brown.

For this recipe you can use any one of the following flours:

Wholegrain spelt flour, 70% Spelt Flour, 100% Wholewheat Flour, 70% Wholewheat Flour