Preheat the oven to 180°C (350°F)
WHAT YOU NEED?
Dough:
- 1 cup almond flour
- 1 tablespoon chia seeds
- 4 tablespoons olive oil
- ½ clove garlic, minced
- 2 tablespoons water
- Salt and black pepper, to taste
- ½ teaspoon aluminum-free baking powder
Mix all the dough ingredients together and set aside to thicken.
Filling:
- 1 jar of pitted Kalamata olives
- ⅓ cup toasted pine nuts
- 3 garlic cloves
- 5 fresh basil leaves
- 2 tablespoons olive oil
- 2 tablespoons water
- 1 teaspoon maple syrup
- ⅓ onion, thinly sliced into rings
Place all the filling ingredients into a blender and blend until it forms a tapenade.
In a pan, heat 4 tablespoons of olive oil and sauté the onion until soft. Mix the sautéed onion with half of the tapenade. Store the remaining tapenade in a jar in the fridge for other uses; it will last up to a week.
HOW TO MAKE?
Burekas:
- Place parchment paper on a baking tray and brush with olive oil.
- Take a small amount of dough, flatten it, and shape it into a circle on the parchment paper.
- Place the filling on one half of the circle, then fold the other half over and press the edges together to seal.
- Gently press the edges with your hands (the dough is very delicate, like playdough, so be gentle).
- Sprinkle sesame seeds on top.
- Repeat the process until all the dough is used up.
- Place the burekas on the baking tray and bake in the oven for about 33 minutes, or until golden and crisp.
