⚠️ WARNING: Make a double batch. Your guests WILL be coming back for seconds… and thirds. 😂 Crispy, savory, with the perfect hint of sweetness, these Phyllo Bourekas Basar are ridiculously delicious, easy to make, and even better smothered in mushroom gravy. The perfect appetizer for your holiday table. ❤️ PHYLLO BOUREKAS BASAR WITH MUSHROOM GRAVY For the Bourekas • 3 tbsp oil • 1 large onion, finely chopped • 1 lb ground beef, or ground meat of choice • 1 tbsp paprika • 1–2 tsp salt • 1 tsp black pepper • 1½ tsp ras el hanout (Moroccan spice blend) • ¼ cup golden raisins • ¼ cup pine nuts (omit for nut allergies) • ¼ bunch fresh dill, chopped • ¼ bunch fresh cilantro, chopped • ¼ bunch fresh parsley, chopped • 1 package store-bought phyllo dough, thawed • Avocado oil spray, as needed • 1 egg, beaten • ⅓ cup sesame seeds Vegetarian option: Substitute the ground beef with finely crumbled or ground tofu. For the Mushroom Gravy • 3 tbsp oil • 1 onion, finely chopped • 1 (8 oz) can mushroom pieces and stems, drained • 1–2 tsp salt • 1 tsp black pepper • 1 cup prepared mushroom soup base* • 1 tbsp cornstarch + 2 tbsp water, optional, for thickening *Beef soup base can be substituted if you can’t find mushroom soup base. Instructions Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper. Heat 3 tablespoons oil in a large skillet over medium heat. Add the finely chopped onion and sauté until golden. Add the ground beef, breaking it apart as it cooks. Add the paprika, salt, black pepper, ras el hanout, golden raisins, and pine nuts. Mix well and cook for 7–10 minutes, just until the meat is cooked through. Remove from the heat and allow the filling to cool slightly. Add the chopped dill, cilantro, and parsley and mix well. Carefully unroll the thawed phyllo dough. Working with one sheet at a time, generously spray with avocado oil and fold it in half lengthwise to create a long vertical strip. Place a generous spoonful of meat filling near the bottom of the phyllo. Fold one side over the filling, then fold the other side over to enclose it. Starting from the bottom, carefully roll upward to create a neat rectangular boureka. Place seam-side down on the prepared baking sheet. Repeat with the remaining phyllo and filling. Brush the tops with beaten egg and generously sprinkle with sesame seeds. Bake for approximately 35 minutes, or until deeply golden and crispy. Mushroom Gravy While the bourekas bake, heat 3 tablespoons oil in a small saucepan over medium heat. Add the onion and sauté until translucent. Add the drained mushrooms and stir well. Season with salt and black pepper, then add the prepared mushroom soup base. Stir and simmer until hot and slightly thickened. If you’d like a thicker gravy, mix 1 tablespoon cornstarch with 2 tablespoons water until smooth. Stir the slurry into the simmering gravy, bring briefly to a boil, then remove from the heat once it reaches your desired consistency. If the gravy becomes too thick, simply add a little water to loosen it. Remove the golden bourekas from the oven, plate, and generously spoon that mushroom gravy right over the top. Make extra… I warned you. 😉 Shana Tova U’Metukah! 🍎🍯❤️ #sivanskitchen #EasyRecipes #holiday #bourekas #meat - @sivanskitchen