The recipe yields about 12 matzah rolls. Sivan recommends enhancing the flavor by spreading date filling on the matzah.
Ingredients for meat filling:
1 large chopped onion
1 pound ground beef
1/3 cup avocado oil (or any neutral oil)
2 teaspoons salt
1 teaspoon black pepper
2 teaspoons paprika
1/2 bunch freshly chopped parsley
Ingredients for mushroom gravy:
1 medium chopped onion
1 can (13.2 ounces) pieces and stems of mushrooms
1.5 teaspoons potato starch mixed with 3 tbsp. of water (your slurry)
Salt and pepper to taste
1.5 cups of water
Additional ingredients:
6 matzah squares
1 egg, for brushing
Sesame seeds, garnish
Directions
In a pan, heat oil and sauté chopped onions until translucent.
Add ground beef, breaking it apart, and brown until cooked through. Season to taste and cook on medium heat for 5-7 minutes. Remove from heat, strain excess oil, stir in parsley and set aside.
Wet the matzah squares under running water until fully drenched.
Cover with a clean kitchen towel and set aside until flexible. Rewet if necessary, ensuring that the matzah squares remain covered.
Cut matzah squares down the center. Spoon meat filling along the center and roll up. Place in a baking dish.
Brush rolls with beaten egg and sprinkle sesame seeds. Bake in a preheated oven at 350°F for 25-30 minutes, uncovered.
For the mushroom gravy, sauté chopped onion until translucent. Add drained mushrooms, salt and pepper. Mix potato starch with water to create a slurry, then add to the pan. Cook on low heat until smooth, about 2 minutes.
Remove burekas from the oven and serve warm with a generous drizzle of mushroom gravy.