Tamara Aharoni Reveals Secret Recipe for Perfect Water Borax for Shavuot

Tamara Aharoni Unveils Secret Water Borax Recipe For Shavuot Campaign By Golbary

In exciting news for culinary enthusiasts, food blogger and cook Tamara Aharoni, daughter of renowned chef Israel Aharoni, is set to reveal her secret water borax recipe as part of Golbary's new Shavuot-themed campaign. This festive version of the Turkish pastry, widely known as su burik, has captured the hearts of many foodies, offering a delightful and flaky dish perfect for the holiday.

The standout feature of Aharoni's creation is the use of phyllo sheets cooked in a unique batter, creating an irresistibly crispy and golden pastry. Below is her step-by-step recipe to make this delectable dish at home.

Ingredients

• 1 pack of phyllo sheets, thawed well

• A little melted butter for lubrication

• For the batter:

• 2 cups of milk

• 2 eggs

• 60 grams of melted butter

• Salt and black pepper

• For the filling:

• 1 purple onion, chopped

• 3 cloves of garlic, minced

• 400 grams of well-washed Turkish (or regular) spinach leaves, chopped

• 1 tablespoon of butter

• 2 tablespoons of olive oil

• 250 grams of ricotta cheese

• 350 grams of grated cheese of your choice

• Salt and black pepper

Instructions

1. Preheat your oven to 180 degrees Celsius.

2. For the filling: Heat olive oil and butter in a pan over medium heat. Once hot, add the chopped onion and garlic, and saute for 3-4 minutes until the onion softens and turns golden. Add chopped spinach, salt, and pepper, then cook for an additional 2-3 minutes until the spinach wilts.

3. Transfer the spinach mixture to a bowl, then add ricotta cheese and grated cheese. Season with salt and pepper and mix well.

4. For the batter: In a large bowl, whisk together milk, eggs, melted butter, salt, and black pepper until smooth.

5. To assemble: Grease a rectangular Pyrex pan with melted butter and line the bottom with phyllo sheets. Tear additional phyllo sheets into large pieces, dip each piece in the batter, then layer them crumpled in the pan to form a base layer of 'rags'.

6. Pour half of the filling over the base layer and smooth it out. Add another layer of dipped phyllo 'rags' on top of the filling. Pour the remaining filling and smooth it out evenly.

7. Fold the edges of the phyllo over the filling. Cover the pastry with 3 flat phyllo sheets, spreading melted butter between them, and tuck their edges along the side of the pan. Pour the remaining batter over the top and optionally sprinkle with grated cheese or sesame seeds.

8. Bake in the preheated oven for 40-50 minutes until the top is brown and crispy. Enjoy your festive water borax!