Chickpea Bourekia

Nigerian Chickpea Bourekia Recipe with Olive Oil and Goat's Milk

Region / culture: Nigeria | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Chickpea Bourekia is a delicious and savory pastry dish that originates from the Mediterranean region. Filled with a flavorful mixture of chickpeas, feta cheese, and fresh herbs, these bourekia are perfect for a light lunch or appetizer.

History

Chickpea Bourekia have been a popular dish in Mediterranean cuisine for centuries. The combination of chickpeas and feta cheese wrapped in crispy filo pastry is a winning combination that has stood the test of time.

Ingredients

250 g (8 oz) of cooked chickpeas
2 tbsp of virgin olive oil
1 onion, finely chopped
1 clove of garlic, finely chopped
2 tomatoes, peeled, seeded, and finely chopped
salt and freshly ground black pepper, to taste
0.5 cup (125 ml / 4 fl oz) of dry white wine
125 g (4 oz) of goat's milk or other feta cheese, crumbled
1 tbsp of finely chopped fresh coriander (cilantro)
1 beaten egg
225 g (7 oz) of filo pastry
olive oil, as needed

How to prepare

Preheat the oven to 190°C (375°F / gas mark 5).
In a large bowl, mash the chickpeas and set aside.
In a saucepan, cook the olive oil, onion, and garlic until the onion and garlic become translucent.
Add the tomatoes, salt, and pepper, and stir.
Next, add the wine and cook for 5 minutes. Remove from heat. Once the mixture has cooled, stir in the cheese, chickpeas, coriander, and egg. Adjust seasoning if necessary. Set aside.
Now, prepare the pastry. Cut the filo pastry into rectangles about 10 cm x 20 cm (4 inches x 8 inches). Brush each sheet with a little olive oil.
Place a tablespoonful of filling at one end of a sheet. Fold over the sides and the nearest end of the filo, then roll the pastry lengthways into a sausage shape.
Bake for 15–20 minutes or until golden in color.

Variations

Add chopped spinach or roasted red peppers to the filling for added flavor.
Substitute the feta cheese with goat cheese or ricotta for a different taste.

Cooking Tips & Tricks

Make sure to properly drain and mash the chickpeas to ensure a smooth filling.

- Be careful not to overfill the pastry, as it may burst open during baking.

- Brushing each sheet of filo pastry with olive oil will help create a crispy and golden crust.

Serving Suggestions

Chickpea Bourekia can be served as a main dish with a side salad or as an appetizer for a Mediterranean-themed meal.

Cooking Techniques

Baking the bourekia in the oven ensures a crispy and golden crust without the need for frying.

Ingredient Substitutions

If you don't have chickpeas, you can use white beans or lentils as a substitute.

Make Ahead Tips

You can prepare the filling and assemble the bourekia ahead of time, then bake them just before serving.

Presentation Ideas

Serve the Chickpea Bourekia on a platter with a drizzle of olive oil and a sprinkle of fresh herbs for a beautiful presentation.

Pairing Recommendations

Chickpea Bourekia pairs well with a crisp white wine or a refreshing cucumber and mint salad.

Storage and Reheating Instructions

Store any leftover Chickpea Bourekia in an airtight container in the refrigerator. Reheat in the oven at 180°C (350°F) for 10-15 minutes until heated through.

Nutrition Information

Calories per serving

Each serving of Chickpea Bourekia contains approximately 300 calories.

Carbohydrates

Each serving of Chickpea Bourekia contains approximately 25 grams of carbohydrates.

Fats

Each serving of Chickpea Bourekia contains approximately 15 grams of fats.

Proteins

Each serving of Chickpea Bourekia contains approximately 8 grams of proteins.

Vitamins and minerals

Chickpeas are a good source of vitamins and minerals, including iron, magnesium, and vitamin B6.

Alergens

This recipe contains dairy (feta cheese) and gluten (filo pastry).

Summary

Chickpea Bourekia is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals.

Summary

Chickpea Bourekia is a flavorful and satisfying dish that is perfect for a light lunch or appetizer. Filled with a delicious mixture of chickpeas, feta cheese, and fresh herbs, these bourekia are sure to impress your family and friends.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was during a summer vacation in Cyprus, where the warm sun kissed my skin and the salty sea breeze filled the air. I had ventured into a quaint little café in the heart of a bustling market, drawn in by the delicious aromas wafting from the kitchen.

As soon as I stepped inside, I was greeted by the sight of a bustling kitchen, with pots and pans bubbling away on the stove, and women with flour-dusted hands skillfully rolling out dough. I knew I had stumbled upon something special. I watched in awe as the women effortlessly crafted delicate pastries filled with a savory chickpea mixture.

Curiosity got the best of me, and I approached the head cook, a kind elderly woman with twinkling eyes and a warm smile. I asked her about the dish she was preparing, and she graciously invited me to join her in the kitchen. She handed me a rolling pin and a lump of dough, and together we began to shape the bourekia.

As we worked side by side, she shared with me the story behind the dish. Chickpea bourekia, she explained, were a traditional Cypriot delicacy, passed down through generations in her family. The filling was a simple mixture of chickpeas, onions, garlic, and spices, but the secret, she said, lay in the preparation of the dough.

She taught me how to roll out the dough until it was paper-thin, then carefully spoon the chickpea filling onto one half before folding it over and sealing the edges with a fork. The aroma of the golden pastries as they baked in the oven was intoxicating, and I couldn't wait to taste the fruits of our labor.

When the bourekia emerged from the oven, golden and flaky, we sat down together to enjoy them. The first bite was a revelation – crispy, buttery pastry giving way to a creamy, spiced chickpea filling that danced on my taste buds. It was a flavor unlike anything I had ever experienced before, and I knew I had to learn how to make it myself.

The kind cook saw the spark of enthusiasm in my eyes and offered to teach me the recipe. She guided me through each step, patiently showing me how to prepare the dough, make the filling, and shape the bourekia. I scribbled down notes furiously, determined to commit every detail to memory.

After several hours of cooking and laughing together, the bourekia were finally ready. I watched with bated breath as my first batch emerged from the oven, golden and perfect. The taste transported me back to that bustling kitchen in Cyprus, and I knew I had unlocked a culinary treasure.

When I returned home, I couldn't wait to share my newfound recipe with my family and friends. I made batch after batch of chickpea bourekia, each one as delicious as the last. The secret to their perfection, I discovered, was love – love for the ingredients, love for the process, and love for the tradition that had been passed down to me.

Over the years, I have made chickpea bourekia countless times, each batch as delicious and satisfying as the first. Every time I take a bite of the golden, flaky pastry, I am transported back to that sunny day in Cyprus, where I discovered a recipe that would become a cherished part of my culinary repertoire.

And as I pass on the recipe to my children and grandchildren, I know that the tradition will live on, bringing joy and delicious flavors to future generations. The memory of discovering this recipe for the first time will always hold a special place in my heart, a reminder of the magic that can happen when we open ourselves up to new experiences and flavors.