Chickpea Bourekia
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 250 g cooked chickpeas
- 2 tablespoons virgin olive oil
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 2 tomatoes, peeled, seeded and finely chopped
- salt & freshly ground black pepper, to taste
- 1⁄2 cup dry white wine
- 125 g goat's milk cheese, crumbled (or feta cheese)
- 1 tablespoon fresh coriander, finely chopped (cilantro)
- 1 egg, beaten
- 225 g phyllo pastry
- olive oil, as needed
directions
- Preheat the oven to 190 degrees C (375 degrees F).
- Mash the chickpeas in a large bowl and set aside.
- Cook the olive oil, onion and garlic in a saucepan, until the onion and garlic are translucent.
- Add the tomatoes, salt and pepper, and stir. Now add the wine and cook for 5 minutes. Remove from the heat. When the mixture has cooled, stir in the cheese, chickpeas, coriander and egg. Adjust seasoning if necessary. Set aside.
- Now prepare the pastry. Cut the filo pastry into rectangles about 10 cm x 20 cm (4 inches x 8 in.).
- Brush each sheet with a little olive oil. Put a tablespoonful of filling at one end of a sheet.
- Fold over the sides and nearest end of the filo and roll the pastry lengthways into a sausage shape.
- Bake for 15-20 minutes, until golden in color.
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