Cheese beoreg in a pan

This beoreg version in a pan is for these days when the desire to make individual beoregs is muted. This will make enough for a party of 12, as an appetizer.

Recipe is adapted from Anaheed’s cookbook.

INGREDIENTS:

DOUGH:

  • 3 1/2 cups of flour
  • 1 teaspoon of baking powder
  • 1/2 cup of vegetable oil
  • 1/2 cup of melted butter
  • 1/2 cup of yogurt
  • 1/2 teaspoon of salt
  • 1 egg yolk with 1 teaspoon of milk
  • Sesame seeds and nigella seeds for topping

Filling:

  • 12 ounces of string cheese (or use mozzarella), soaked in water and water drained a few times till most of the salt is removed
  • 8 ounces of Feta, preferably Greek
  • 2 Tablespoons of nigella seeds
  • 1 white onion, chopped

 

METHOD:

  1. Soak the string cheese (or mozzarella) in water (let the water cover the cheese by one inch or so); after 15 minutes, drain it and add fresh water. Do this 2 or 3 times (or more) until the saltiness is gone. Alternatively, you can skip this step if you don’t mind too much salt!
  2. Fry the chopped onion in a bit of butter or oil till translucent and even golden; keep in mind that onion gains in flavor the longer it is fried, and will add a sweet caramel taste to the beoreg. Set aside and cool a few minutes.
  3. Drain the cheese and place on paper towels; shred and add to the cheese the chopped onion, the feta, crumbled and the nigella seeds. Mix in a bowl, cover and set aside.
  4. Mix the flour, oil, melted butter, salt, baking powder until a soft dough forms. Cover with plastic and let it rest 15 minutes. Divide in two parts. Grease a rectangular pan (9×13) and using your palm and fingers, spread half the dough on the bottom of the pan. Let the bottom layer go up all around about half of an inch.  Bake in a preheated 350F oven for 15 minutes until the dough is firm and dry. Remove from the oven and cool.
  5. Place the cheese mixture on the cooked dough. Between two sheets of wax paper, roll out the remaining dough to fit the pan (more or less) and remove the top sheet of paper. Flip the bottom of the dough onto the cheese mixture; brush the dough with some egg yolk mixed with milk and sprinkle some toasted sesame seeds and nigella seeds.  Bake for 30 minutes or until the beoreg looks golden and dry. Remove and serve either hot from the oven or at room temperature.

 


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15 Comments

  1. Alice
    Posted July 29, 2011 at 6:13 pm | Permalink

    Tony and I really liked this. We also liked to add smoked salmon on it.

  2. Posted July 30, 2011 at 12:35 am | Permalink

    Yummy! That boereg looks so scrumptious.

    cheers,

    Rosa

  3. Posted July 30, 2011 at 1:05 am | Permalink

    Une version qui me plait beaucoup.
    C’est noté.
    A très bientôt.

  4. Posted July 30, 2011 at 3:51 am | Permalink

    That would definitely make a great party appetizer :-) Love it.

  5. Posted July 30, 2011 at 3:56 am | Permalink

    I love the sound of this filling! Possibly too much to share.

  6. Posted July 30, 2011 at 4:23 am | Permalink

    I am so, so enjoying reading your blog. I’m learning so much and my taste buds are loving what I read. Plus I’m happily working how to scale down your recipes to feed one or two (my home contains myself and my beloved rescue cat, Zebby).

    Sincere thanks for your generosity as you share these wonderful recipes,

    Michelle, downunder in Wellington, NZ (Zebby Cat is very busy sleeping just now – nothing new!)

  7. Posted July 30, 2011 at 6:59 am | Permalink

    This looks like a perfect dish to make for a cocktail party crowd, crisp, gooey and delicious. – S

  8. Posted July 30, 2011 at 9:19 am | Permalink

    I agree with Oui Chef – I’d love this anytime, but it would be great to serve with drinks for a crowd – or as a first course for dinner.

  9. Posted July 30, 2011 at 9:20 am | Permalink

    sounds excellent – I really like the filling with the cheeses and nigella seeds!

  10. Posted July 30, 2011 at 10:29 am | Permalink

    Oh this looks so wonderful…I am waiting for my wkd guest to wake to have breakfast, I wish I could have a piece of you beoreg NOW. Anything cheese is good. This version would be great for a pot luck.

  11. Posted July 31, 2011 at 1:20 am | Permalink

    love, love, love this! I am so making it… yeap I am too lazy to make individual pies :-) I love your yogurt rich pie dough too.

  12. Posted July 31, 2011 at 3:08 pm | Permalink

    love this, lovely lady. if one is lazy (ie me), could you use frozen puff pastry? x shayma

  13. Joumana
    Posted July 31, 2011 at 6:05 pm | Permalink

    @Shayma: Frozen puff pastry would work like a charm!

  14. Posted August 1, 2011 at 1:42 am | Permalink

    I normally use filo dough for Turkish börek (which is great), but this looks so good I’ll give it a try.

  15. Posted August 1, 2011 at 3:34 pm | Permalink

    Very delicious! I am a string cheese nut and love pastry loaded with cheese and yogurt :)

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