Boureka Pie With Chef Einat Admony

Registration opens March 24

Ask any Israeli what the most iconic local foods are and bourekas — heavenly little parcels of dough crisped with hot oil or melted butter and stuffed with any number of delicious savory fillings — will be right there at the top, next to hummus and falafel. Brought to Israel by Sephardi Jews who lived in Turkey and the Balkan countries, bourekas are fascinating examples of the way Jewish immigrant foods made their way to the mainstream of Israeli gastronomy. Mushrooms, potatoes, or spinach are common fillings; cheese is another favorite, and one that is perfect for the dairy-infused holiday of Shavuot.

Celebrate Shavuot in all its cheesy glory with Einat Admony, author of Shuk and chef/owner of New York City’s popular Balaboosta, Kish-Kash, and Taim restaurants, as she whips up her elegant boureka pie with chard and four cheeses. Learn why bourekas figure so prominently in Sephardic traditions and how they not only became fully adopted into the Israeli culinary cannon but a major contender for the title of national dish.

Thanks to our community partner JIMENA.

Learn more about the Nosh on This series

KEEP NOSHING

Keep the energy flowing and the conversation going as we Keep Noshing immediately following Einat’s talk from 12:15 – 12:45 pm. Meet with other 20s and 30s who have a soft spot for soft cheeses and want to talk about it. It’s not quite all-night Torah study, but we will share meaningful discussion guided by connection expert Kyla Sokoll-Ward, using the Book of Ruth as a jumping off point.

And since we know you’ll be craving the flavors from Einat Admony’s demo, folks who Keep Noshing will receive a complimentary treat sent to your door after the event. Check back for more details.

TAKE ACTION

Shavuot is the Spring Harvest Festival. Stay tuned for how you can take action to make our world a better place. Volunteer details coming soon.