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Cooking Class: Bourekas – Sephardic Spinach and Cheese Stuffed Pastries with Jennifer Abadi
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- All-purpose flour (1 ¾ cups or 300 grams)
- Kosher salt
- Vegetable, sunflower, safflower, or canola oil (6 tbsps)
- Baby fresh spinach leaves (6 ounces) (substitute can be frozen and fully defrosted and dried chopped spinach)
- Dill leaves (2 tbsp)
- Crumbled feta cheese (¾ cup)
- Eggs (5)
- Farmer cheese (¾ cup)
- Parmesan cheese (5 tbsp)
- Sour cream or thick Greek-style yogurt
- Measuring cups and spoons
- 1 or 2 large baking sheets or trays
- Parchment paper for lining tray or silicone baking sheet
- Pastry brush or folded paper towel
Jennifer Abadi is a native New Yorker, born, bred and raised on Manhattan's Upper West Side. She is half Sephardic (Aleppo, Syria) and half Ashkenazic (Riga, Latvia). She is a researcher, developer, and preserver of Judeo-Arabic and Sephardic recipes and food customs, focusing on the Jewish communities of the Middle East, Mediterranean, Central Asia, and North Africa. She is the author of two cookbooks: "Too Good To Passover: Sephardic & Judeo-Arabic Seder Menus and Memories from Africa, Asia and Europe" and "A Fistful of Lentils: Syrian-Jewish Recipes From Grandma Fritzie's Kitchen." Jennifer teaches cooking at the Institute of Culinary Education (ICE) and at the Jewish Community Center Manhattan (JCC), as well as privately. Jennifer has been providing Jewish Food & Culture tours on Manhattan's Lower East Side for Context Travel since 2012."
This conversation is suitable for all ages.
90 minutes, including a 30 minute Q&A.
This class is giving me the courage to make these for the first time in many years. And gave me an excuse to contact my
Cousins
There is a knack to teaching ANY cooking class, but doing it online takes an extra margin of commitment, preparation, talent and poise. Jennifer Abadi is splendid, rates high in every category. Context is doing an excellent job in vetting their instructors who blend their culinary expertise with the cultural and historical context of the source.
This is my second Comtext Class with Jennifer. Her recipes are well written and easy to follow. But most of all delicious
Jennifer's cooking lessons are simple to follow, and the results are always amazing. Her spanakopita, which I learned first, is now a family favorite. Jennifer also gives us the history and origins of the dish, an added and appreciated bonus. We all look forward to having the freshly baked Boureka for dinner tonight!
Jen was informative and interesting. She obviously has a passion for teaching guests and my pastries came out great. I can’t wait to do another class with her.