Borekas are savory or sweet pastries made with puff pastry and a variety of fillings. The shape of a boreka usually tells you what the filling is -- triangles for cheese, squares for potatoes, twists for spinach. They are found everywhere on the streets in Israel, often treated as if they were sandwiches. The vendor opens the boreka to add chopped eggs, tomatoes and tahini sauce to the filling (which I haven't listed below, though I do include a recipe for a side of Haminados eggs). He then presents it to you with pickles. The Haminados eggs are simply eggs hard boiled in water containing dried onion peels, salt and pepper, with the option of adding a tablespoon or two of coffee grounds or instant coffee. This imparts a brownish color and wonderfully subtle flavor, which won’t taste like either coffee or onions. At the Arab stalls, borekas are sold with a garnish of za’tar and salt. Whichever way you have them, plain or filled, they are totally irresistible. Recipe #178185 is a separate recipe for the Haminados Eggs (Sephardic Huevos Haminados) with variations for the crockpot and oven. Courtesy Anissa Helou.