I originally wrote this recipe for FYI magazine over a year ago and I still. can’t get over how much I love it. It’s easy to make, customizable, and a total showstopper on the table!

    During this season of endless meals, I like to make one or two of theses flower borekas to keep in my freezer. Then, to change things up a bit I like to alternate what I put in the middle. Sometimes I use shredded beef, like here, or chicken for a main course dish, and sometimes I like to keep it first course style by serving it with a mushrooms sauce, or Israeli style ground beef and chummus, or even just really yummy sautéed veggies.

    Really there are so many thing you can do with this!

    The recipe for the shredded beef that I made here, happened out of necessity. Shockingly It was another 3 day holiday that brought it on!

    developed this recipe when I was trying to figure out what to do with my cholent pot after the first day of yuntif. Most people put their crockpot on a timer but somehow, and I know some of you out there feel me on this, the timer just doesn’t work. It either shuts off too early, doesn’t shut off, or turns on at all the wrong times. And, yes it’s definitely the timer. Not me.

    Anyway, I had to make cholent so that my boys wouldn’t riot but didn’t want to leave an empty crockpot plugged in. So, I made this deckle. I seasoned it, seared it, let it cool and froze it. Before yuntif, I moved it to my fridge to thaw and then after I lit candles the second night, I washed my cholent pot, threw in a bunch of sauces, added the meat and let it do its thing. The next day we had the most amazing, fresh, soft and delicious pulled beef.

    Whether you prep this ahead or just make it all in one shot, it’s the perfect yuntif recipe. It’s quick, easy, super yummy and feeds a lot of people for a little money!

    You can serve the meat in the center of the pull apart potato flower, or change things up and warm soft tacos to stuff them in, or just on top of some steamed rice. However you do it, make it your own and enjoy!

    (You can also make this dish in its entirety, pull the beef, let it cool completely and freeze it. It will hold up beautifully).


    Happy cooking everyone!

    Peas out,




    1. 6 potatoes, peeled and cut into 1 inch pieces
    2. 3 Tbsp salt
    3. 1 large (2 medium) onions, diced
    4. ¼ Tbsp canola oil
    5. ½ tsp salt (for the onions, when they are sautéing)
    6. ½ tsp black pepper (for the onions when they are sautéing)
    7. 2 tsp paprika
    8. 2 tsp Salt
    9. 1 tsp black pepper
    10. 2 egg yolks, lightly beaten
    11. 2 sheets puff pastry
    12. 1 egg lightly beaten
    13. Sea salt


    1. Wash potatoes and place in a large pot filled with water.
    2. Add salt and bring potatoes to a boil.
    3. Immidiately reduce heat and simmer for about 15 minutes.
    4. While potatoes are cooking, heat a medium sized pan over medium heat.
    5. Add oil, onions, salt and pepper.
    6. Cook for about 25-30 minutes until onions are golden brown.
    7. When potatoes are fork tender, drain well and return to the hot pot.
    8. Add the oil from the sauteed onions, the last amount of salt and pepper, and paprika and mash very well.
    9. Add onions and stir to form mashed potatoes.
    10. Mix in egg yolks, stirring vigorously so that the egg doesn’t cook.
    11. Set aside.
    12. On a well floured surface, roll out puff pastry to form a long rectangle.
    13. Spoon half the potato mixture along one of the long sides of the puff pastry.
    14. Start from the edge of one of side, but leave a 1 inch gap from the pototao mixture to the edge of the puff pastry on the second side. Roll up dough to create a potato filled log.
    15. Transfer log to a well greased, parchment lined baking sheet.
    16. Gently shape the log into a circle.
    17. Attach the two ends, and overlap the extra dough from the sec ond side of puff pastry over the side that was filled to the edge.
    18. This will form a seal to the cirle.
    19. Using a sharp knife, cut ¾ of the way into the ring to create slices.
    20. Using your hands, gently push the ring outwards from the center to slightly seperate the slices.
    21. Brush the top with egg and sprinkle sea salt.
    22. Bake for 45 minutes, until pastry is golden brown.
    23. Serve hot and enjoy!

    To freeze

    1. Once potato flower is completely cool, wrap gently in Saran Wrap. Freeze overnight. Then remove, wrap in multiple layers of Saran Wrap and 1 layer of foil. At this point it is already frozen and you can even stack things on top of it.

    To Defrost

    1. Remove from the freezer the night before serving and place in fridge. If defrosting for same day, leave it on the counter. Once defrosted, very carefully remove foil and Saran Wrap and place on a baking sheet. Reheat in the oven or on a plata, uncovered.


    For the dry rub

    1. 1 3 lb Deckle roast
    2. ¼ c packed, dark brown sugar
    3. 2 Tbsp + 1 tsp kosher salt
    4. 2 Tbsp smoked paprika
    5. 1 Tbsp mustard powder
    6. 1 tsp cayenne pepper (optional, but reccomended)
    7. 1 Tbsp + 1 tsp turkish coffee powder
    8. 2 Tbsp olive oil
    9. 2 Tbsp canola oil

    For the braise

    1. 2 Tbsp canola oil
    2. 1 onion, sliced (purple or white)
    3. 1 tsp salt
    4. ½ tsp black pepper
    5. 1 c beef broth
    6. 2, 15 oz can tomato sauce
    7. ¾ soy sauce
    8. ½ c balsamic vinegar
    9. ½ honey


    1. In a small bowl combine brown sugar, salt, paprika, mustard, cayenne and coffee.
    2. Mix well to make sure all the spices are well blended.
    3. Pat roast dry.
    4. Drizzle olive oil on both sides of the meat and liberally sprinkle spice mixture all around.
    5. The deckle has a few books and crannies so make sure to get the spice mixture everywhere. Really be generous with the blend and work it into the meat.
    6. Place a pan over medium heat and allow to preheat for 4-5 minutes.
    7. Pour canola oil into hot pan and immidiately place the deckle roast in.
    8. Let it cook in the pan, with out moving it for 4-5 minutes until the spice blend forms a nice crust.
    9. Turn the meat over and allow the second side to sear for another 4-5 minutes.
    10. Remove meat to a large dish and allow to cool for 1-2 hours.
    11. (At this point, you can wrap your meat tightly in Saran Wrap, then foil, and freeze it until you are ready to cook it overnight).

    In a crockpot

    1. Add oil and onions, salt and pepper.
    2. Cook for ten minutes until soften.
    3. Add the rest of the ingredients and stir.
    4. Allow mixture to cook for 20-25 minutes then submerge deckle into the sauce and pour any of the juices from the meat that are in the pan into the crockpot.
    5. Cook over night.
    6. Remove meat and suace from the crockpot.
    7. Allow meat to cool down in the sauce for 45 minutes.
    8. Using two forks, pull the beef.

    In an oven

    1. Preheat oven to 225f.
    2. Heat a large oven safe pan over medium high heat.
    3. Add oil and onions, salt and pepper.
    4. Cook for ten minutes until soften.
    5. Add the rest of the ingredients and stir.
    6. Bring to mixture to a boil.
    7. Lower heat and submerge deckle into the sauce.
    8. Pour any of the juices from the meat that are in the pan into the pot.
    9. Cover pot with a lid and place into the oven.
    10. (If your lid does not cover the pot well, place a large sheet of tinfoil over the pot before covering it. Once the lid is place on the pot, push down the foil on the sides of the pan to create a tight seal).
    11. Bake for 6-8 hours.
    12. Remove insert from the oven and allow meat to cool down in the crockpot before shredding.

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