Spiced Brisket Phyllo Pastries — Brisket and Harissa Bourekas
A Polish-Israeli-North African family showpiece, slow-braised brisket shredded and mixed with harissa and caramelised onion then encased in flaky phyllo bourekas so the Sephardic Jewish pastry tradition and the North African spice heat and the Ashkenazi brisket slow-cook tradition produce a family bake that belongs to all three heritages simultaneously.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Season 350g brisket with 0.5 tsp salt. Thinly slice 0.5 large onion and smash 1 garlic clove. Dice 0.5 large cucumber, finely dice 0.25 red onion, roughly chop 10g parsley and 5g mint. Whisk together 200ml stock, 1 tbsp harissa, 0.75 tbsp honey, and 0.75 tbsp soy sauce.
Sear
Heat 1 tbsp oil in a heavy casserole or large skillet over medium-high heat. Sear brisket 2–3 minutes per side until deeply browned. Add onion and garlic around brisket, cook 1–2 minutes until fragrant.
Braise
Pour stock mixture over brisket. Cover tightly, braise in preheated 160°C oven 1.5 hours until completely tender and falling apart when tested with a fork.
Reduce
Remove brisket and shred finely. Reduce braising liquid on the hob over medium-high heat 3–4 minutes, stirring occasionally, until glossy and syrupy. Mix shredded brisket with reduced liquid until evenly coated.
Wrap
Lay one phyllo sheet flat, brush with oil. Lay second sheet on top, brush again. Place generous line of brisket filling along one long edge. Roll tightly into a cylinder, curl into a spiral, place on lined baking tray. Repeat with remaining pastry and filling to make 2–3 spirals.
Bake
Brush all bourekas generously with 40ml oil, scatter 1 tbsp sesame seeds over. Bake at 190°C for 20–22 minutes until deep golden and flaky, rotating tray halfway through.
Plate
Combine cucumber, red onion, parsley, mint with 0.75 tbsp olive oil, 1 tbsp lemon juice, and a pinch of salt; toss well. Serve warm bourekas with cucumber and herb salad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.