Sunday Suppers are a lot of fun but they’re also a lot of hard work cuz I’m always making new and strange things.

Today’s meal was Thai/Israeli themed for absolutely no reason.


Now, I don’t recall ever eating bourekas during my time in Israel but I had just been given a crapload of Feta and had to do something with it!

I used the recipe below. The only change I made was adding the spinach and dill. Next time (if there is one) I’ll also add parsley. There’s not a distinct flavor going on here otherwise, so the herbs really stand out.

Oh, and I used black sesame seeds instead of white cuz I believe they’re sexier and I’m not racist.

Dill was not in the original recipe. Oh well, no big dill.

Making Bourekas is a pain in the tuches.

The black seeds look like an ant infestation. That won't stop me from eating them, of course.


I recently ate a version of this at the Yardhouse chain restaurant and felt a strong desire (in my loins) to recreate it.

I made the peanut sauce the day before:

Then I cooked up 3/4 a package of whole wheat spaghetti and about 9 chicken tenders. I sauteed the tenders in a little coconut milk and Thai red curry.

Then I let both items cool.

Then I used my trusty ole mandolin and chopped up a bunch of purple cabbage, red bell pepper, carrot and set aside.

When it came time to eat, I mixed everything in one big ass bowl, along with my remaining bag of broccoli slaw (healthy alert!) and then served on top of slices of cucumber (necessary) and garnished with cilantro.

So delicious and can easily be warmed up if it’s not, like, a million degrees out where you live.

Ingredients for the PERFECT Spicy Peanut Sauce. Note the extremely crusty, oft-used container of Soy Sauce.