📝 About This Recipe
Hailing from the historic Jewish community of Crete, this Boureki is a masterclass in Mediterranean simplicity and rustic elegance. Unlike the puff pastry 'Burekas' found elsewhere, this Mizrahi treasure is a crustless, layered gratin that marries the sweetness of summer zucchini with earthy potatoes and tangy feta. Infused with fresh mint and bound by a silky flour-and-oil liaison, it creates a comforting, melt-in-your-mouth texture that is both deeply satisfying and naturally kosher-dairy.
🥗 Ingredients
The Vegetables
- 1 kg Zucchini (sliced into 3mm rounds)
- 750 grams Yukon Gold Potatoes (peeled and sliced into 2mm rounds)
- 1.5 teaspoons Kosher Salt (for drawing out moisture)
The Herbed Cheese Mixture
- 400 grams Feta Cheese (crumbled, preferably sheep's milk)
- 250 grams Mizithra or Ricotta Cheese (well-drained)
- 1/2 cup Fresh Mint (finely chopped)
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Liaison and Topping
- 3/4 cup Extra Virgin Olive Oil (divided)
- 1/2 cup All-Purpose Flour (for dredging and thickening)
- 2 tablespoons Sesame Seeds (for a crunchy crust)
- 1/2 cup Greek Yogurt (optional, for a creamier finish)
- 1/4 cup Milk (whole milk)
👨🍳 Instructions
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1
Preheat your oven to 180°C (350°F). Generously grease a large, deep ceramic baking dish with olive oil.
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2
Place the sliced zucchini in a colander, sprinkle with 1 teaspoon of salt, and let sit for 15 minutes to release excess water. Pat them very dry with a clean kitchen towel.
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3
In a medium bowl, combine the crumbled feta, Mizithra (or ricotta), chopped mint, parsley, and black pepper. Mix until well incorporated.
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4
In a separate small bowl, whisk together 1/2 cup of the olive oil, the milk, and the yogurt (if using) until smooth.
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5
Place the flour in a wide, shallow plate. Lightly dredge the potato slices in the flour, shaking off the excess.
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6
Create the first layer by arranging half of the floured potato slices in the bottom of the baking dish, overlapping them slightly like shingles.
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7
Sprinkle half of the cheese and herb mixture over the potato layer.
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8
Dredge the zucchini slices lightly in flour and layer half of them over the cheese.
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9
Repeat the layers: the remaining potatoes, the remaining cheese mixture, and finally the remaining zucchini on top.
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10
Pour the olive oil and milk mixture evenly over the entire dish, ensuring it seeps down into the layers.
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11
Dust the top with any remaining flour and sprinkle the sesame seeds generously over the surface. Drizzle with the remaining 1/4 cup of olive oil.
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12
Cover the dish tightly with parchment paper and then aluminum foil. Bake for 45 minutes.
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13
Remove the foil and parchment. Increase the oven temperature to 200°C (400°F) and bake for another 25-30 minutes until the top is deeply golden brown and the potatoes are tender when pierced with a knife.
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14
Remove from the oven and allow the Boureki to rest for at least 20 minutes before slicing. This is crucial as it allows the juices to set into a cohesive cake.
💡 Chef's Tips
Slice the vegetables as uniformly as possible using a mandoline to ensure even cooking. Don't skip the salting and drying of the zucchini, or the bake will become watery. If Mizithra is unavailable, a mixture of Ricotta and a touch of Pecorino Romano (for saltiness) is an excellent substitute. The resting period is mandatory; cutting it too soon will cause the layers to slide apart. For a vegan-friendly version, use almond-based feta and olive oil mixed with a little vegetable broth instead of milk.
🍽️ Serving Suggestions
Serve warm or at room temperature with a side of Israeli salad (finely diced cucumber and tomato). Pairs beautifully with a crisp, chilled Israeli Sauvignon Blanc or a dry Arak cocktail. Add a dollop of thick Greek yogurt or Labneh on the side for extra tang. Serve as a centerpiece for a Shabbat dairy lunch alongside hard-boiled 'Haminados' eggs. Accompany with a plate of Kalamata olives and pickled hot peppers.