Reviewed: Jul. 13, 2010

effing amazing!

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3 users found this review helpful

Reviewer:

PNahmias

Reviewed: Mar. 29, 2010

These are really good and filling. A nice change of pace!

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3 users found this review helpful

Reviewer:

witchywoman

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Cooking Level: Expert

Home Town: Forks, Washington, USA

Living In: Longview, Washington, USA

Reviewed: Feb. 28, 2010

These were fantastic! I chose to make these for a school assignment, and I'm glad I did. The first time I made them, they were perfect. The second time, I messed up a bit, and they turned out dry (my fault though)

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Reviewer:

Axzulo

Reviewed: Aug. 23, 2009

I liked these, as did my husband and grandparents, but I had a hard time making them. They pop open when baking and do not stay closed and cheese leaks everywhere. They were greasy too. My family liked them a lot though.

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3 users found this review helpful

Reviewer:

R. Ladue

Reviewed: Jul. 24, 2009

A terrific side dish! I actually didn't end up using all the cheese called for. The seasonings are great and they bake beautifully. As the directions specify: serve immediately! No advance baking on these I'm afraid...

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2 users found this review helpful

Reviewer:

MaLizGa

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

Living In: Simpson Bay, Sint Maarten, Netherlands Antilles

Reviewed: Feb. 11, 2009

This is a Syrian/Lebanese appetizer that's been around for as long as time! Add black seed (aka black cumin seed)to the cheese mixture for a more authentic flavor.

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7 users found this review helpful

Reviewer:

RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

Reviewed: Nov. 26, 2007

These are delicious. I omitted the black pepper and sesame seeds. Though not the same style of cuisine, I find these to be tasty when served with spaghetti in place of garlic toast.

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2 users found this review helpful

Reviewer:

Mathlover

Cooking Level: Intermediate

Reviewed: Aug. 12, 2007

This recipe is great! It's super easy to make, and the taste is heavenly. I did add extra cheese, but it made them taste a little less authentic. In the future I will just stick to the recipe as written, but they were so good I ate three right out of the oven all by myself.

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Reviewer:

SknyDogLvr

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Los Angeles, California, USA

Reviewed: Feb. 13, 2007

My husband loved this but I wasn't crazy about it. The pastry didn't cook all the way through and you couldn't taste and cheese or egg.

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3 users found this review helpful

Reviewer:

DRCLAIR

Cooking Level: Expert

Home Town: Sidon, South, Lebanon

Living In: Ames, Iowa, USA

Reviewed: Feb. 14, 2006

Excellent! I followed the recipe as-is (except for the addition of a little bit of grated parmasian cheese), and the Bourekas turned out fantastically. The cheese was perfectly melted, and the puff pastry was a yummy golden brown. Great recipe.

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14 users found this review helpful