Swiss Chard-Tahini Beureks
One of my fondest food memories from my childhood (and there were many) was eating the little meat-filled pies my mother made every holiday or special occasion…and sometimes simply because I asked for them.
These pies were typical Moroccan beureks – spicy and filled with meat and onions, and wrapped in a thin and crispy dough. I can still see my mind’s eye my mother standing in front of the stove and frying these pies until they became crispy and golden. I often couldn’t wait for the feast to begin as I tried my best to sneak a
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One of my fondest food memories from my childhood (and there were many) was eating the little meat-filled pies my mother made every holiday or special occasion…and sometimes simply because I asked for them.
These pies were typical Moroccan beureks – spicy and filled with meat and onions, and wrapped in a thin and crispy dough. I can still see my mind’s eye my mother standing in front of the stove and frying these pies until they became crispy and golden. I often couldn’t wait for the feast to begin as I tried my best to sneak a few away from the platter.
Over the years, I adapted the recipe to fit in with my vegan and healthier lifestyle. I replaced the meat filling with a delicious mixture of swiss chard greens, tahini and roasted walnuts – which looks and tastes a bit meaty. I also stopped frying the pies and decided the oven works just as well as a frying pan. Finally, I coated the thin phyllo dough I use with extra virgin olive oil instead of butter. Perfect. I have once again reached food nirvana.
I enjoy these little pies hot out of the oven or at room temperature. Leftovers can be kept uncovered at room temperature – refrigeration and covering will make the pies soggy.
Difficulty: moderate
Yield: makes about 24-36 pies