Friday, August 31, 2007

Cheese Boereg

We had a little potluck at work today and I decided to let my Armenian roots take over. I called my mom and got her recipe for Cheese Boereg. For some reason, I haven't made any Armenian dishes before, probably because my grandmother and mom keep me fully supplied. It was time to give it a go.
It's a simple recipe with 2 simple parts, phyllo dough and cheese.
Cheese Boureg
The cheese mix is 3/4 lb. Mozzarella, 3/4 lb. Feta, 1/4 cup (or less, to taste) parsley, and 2 eggs.
After rolling out the phyllo, cut it in half lengthwise. Use half of the phyllo now and keep the other half for later. In a pan (glass Pyrex is ideal), put down 2 layers of phyllo, brushing melted butter in between. After those two layers, begin scrunching the phyllo and brushing it with melted butter in between each layer.
Cheese Boereg
When the entire half of the phyllo runs out, spread all of the cheese mixture on top, then the other half of the phyllo.
Cheese Boereg
Keep the phyllo layers scrunchy, until you get to the last 2 layers, allow those to be straight and neat. Refrigerate for a few hours, or overnight, this way the melted butter hardens and is easy to cut. It's better to pre-cut the boereg, because once the phyllo bakes, it can get flaky and hard to cut.
Cheese Boereg
Preheat oven to 350 and prepare a mix of eggs and milk. Beat 2 eggs (3 if small eggs), add a cup of milk, then beat mixture more. pour mix onto the boereg.
Cheese Boureg
Bake for about 40-55 minutes, until golden brown. A glass pyrex is good in the case, because you can see if all the layers are properly cooked.
Cheese Boereg
Cheese Boereg
Cheese Boereg
Tasted just like my mom's!

5 comments:

Anonymous said...

We like how you scrunch up the phyllo. We will try that next time we make boereg.

-Thanks!

david said...

Exactly what I was looking for! An armenian friend of mine made this, and I keep forgetting to ask him for the receipe, now I've got it! Time to make it and bring it in to work tomorrow, let's see if my Armenian cooking is any good.
Thanks!

Bea said...

Could you tell me why you scrunch up the phyllo?

dailycraft said...

Bea, I scrunch up the phyllo because it adds layers, while maintaining a light and fluffy texture. So, with each scrunch, I create layers of phyllo, butter, and air. It's all in taste and preference. It'd be fun to experiment with...

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