Butter for dairy, duck fat for fleishig, but parve? What tastes/browns best?
I made filo dough borekas with vegetable fillings a couple of weeks ago - they were a smash hit. And so easy that I want to do it again. But I do think that using meat (duck) fat to brush the filo leaves with was part of what made them so popular.
I have a vegan guest and a veggie one this Shabbos. What fat/oil do I brush the filo leaves with to gat the best flavor?
I think I will repeat my previous successful fillings, one cabbage and onion, one shiitake mushroom and onion. So I also need to think about what fat to use in browning them.