Comments on: Trains and Balkan Water Börek

By: Inge Horowitz

Inge Horowitz — Fri, 03 Dec 2010 04:46:43 +0000

Dear Michelle,
This evening I sent your web address to my nephew, Andy Windmueller and his wife, Gail – in Boston. Their oldest, Rebecca, is in Israel, teaching English, after finishing college, and she is interested in food and cooking. I hope that she will contact you after her parents send her your address.
I want to try the baby lettuce, pear and walnut salad with my special dressing: equal parts honey, canola oil and balsamic vinegar.
Happy Hanukah!
Inge & Harold
P.S. I read a charming story about an old Jewish merchant who was a revered citizen of Vidalia, GA. He reminded me so much of your grandfather. Unfortunately this magazine of the Conservative Synagogues has already been recycled, so I can’t send more details.

By: Baroness Tapuzina

Baroness Tapuzina — Sat, 10 Jul 2010 12:54:12 +0000

Hi Mark,

I haven’t seen any Shuk vendors selling them, but Leon & Sons in Jaffa and Turkish Delicacies in Yehud both make it. I think Leon & Sons is the best. For more info, see my article on Flavors of Israel here:

http://www.flavorsofisrael.com/2010/06/29/best-bourekas-in-israel/

By: Mark Chais

Mark Chais — Fri, 09 Jul 2010 19:12:47 +0000

I love these water boreks, with their noodle-like crust. They’re so much better than the ones you normally find here. The only place I’ve ever seen them is Croatia. Do any of the Turkish boreka vendors you see in the various shuks throughout Israel prepare them this way?

By: Baroness Tapuzina

Baroness Tapuzina — Sun, 27 Jun 2010 14:04:22 +0000

Hi Miriyummy,

I am so happy it turned out so well. You could also use a mild cow or sheep cheese. I wish I could have an Israeli salad, but I am allergic to raw tomato.

By: Miriyummy

Miriyummy — Sun, 27 Jun 2010 13:57:50 +0000

This came out great! I’m not a fan of goat cheese so I used some yogurt cheese instead. With some Israeli salad on the side (heavy on the black pepper and the lemon juice) and a cold glass (or two) of the Gewuertz, this was a perfect supper at the end of a hectic day. We slept well that night. Thanks!

By: Sarah

Sarah — Sun, 20 Jun 2010 17:17:39 +0000

interesting post about the tahana, I have never been there yet but after reading about it, it’s high on my to do list.
the water borek looks and sounds delicious

By: Baroness Tapuzina

Baroness Tapuzina — Wed, 16 Jun 2010 10:25:36 +0000

Sounds great. Gewuertztraminer would be perfect for this. Let me know how it turns out.

By: Miriyummy

Miriyummy — Wed, 16 Jun 2010 05:34:32 +0000

That borek looks and sounds delicious! Thanks for inspiring tonight’s dinner. That, together with a nice, chilled bottle of Gewurztraminer should make a lovely meal!