Beoreg stuffed with onion and cheese
January 16, 2011 • Category: Main Dish
An Armenian roll stuffed with a mixture of golden onions and cheese, perfect as an appetizer or a snack.
I snagged the recipe from Anahid‘s cookbook, but had to make a few adjustments. So happy to see Armenian cooks in Lebanon willing to show the rest of us the richness and delicacies of Armenian cuisine.
These beoregs can be prepared ahead of time and baked the day you plan to eat them. They will reheat very well or can be stored in the freezer for unexpected company.
INGREDIENTS: 18 beoregs
- 2 1/2 cups of unbleached all-purpose flour
- 1/2 teaspoon of salt
- 1/4 cup (2 ounces) of oil
- 6 ounces of water
- 1/2 teaspoon of baking powder
- 1 Tablespoon of instant yeast
- 1 large egg yolk, to brush the pastries with
- 1/4 cup of toasted sesame seeds to sprinkle on the pastries prior to baking
- 1 large onion
- butter or olive oil to fry the onions
- 2 eggs
- 2 tablespoons of flour
- 1/2 cup of milk or cream
- 12 ounces of shredded white cheese such as mozzarella, akkawi, string cheese or nabulsi
- Place the flour, baking powder and salt in a mixer bowl. Add the oil and mix for a few seconds. Proof the yeast in a small cup of warm water till it bubbles (this step can be omitted and the yeast can be added directly to the mixer bowl, I do it out of habit). Add the yeast, water, and mix until a dough forms. Knead a few seconds on a work surface till smooth, cover with a damp towel and let the dough rise in a warm place for one hour or longer.
- Heat some olive oil in a skillet (or a mixture of oil and butter). Add the chopped onions and stir every few minutes over low heat until the onions are golden. Add the flour and stir, add the milk or cream and stir the mixture till the liquid is almost evaporated. Transfer the mixture to a bowl, cool a few minutes then add the eggs and the shredded cheese, mixing well.
- Roll out the dough on a lightly floured work area. The dough should be fairly thin, no thicker than 1/4 ich. Cut circles with a 4-inch cutter and place on each circle one tablespoon of cheese mixture. Close the circles tightly, pinching the edges and place on a parchment-lined cookie sheet. Brush the pastries with a beaten egg yolk and sprinkle with sesame seeds.
- Bake in a preheated 375F oven for about 15 minutes till golden and firm. Serve immediately.
56 Comments • Comments Feed
Gorgeous – kinda like empanadas non? except that the yeasty bread is yummy – I also like the completely vegetarian filling simply flavored with cheese. LOVE all your food Joumana and am totally making the chocolate cake your Ma used to make for you, very soon for my kids 🙂
chow! Devaki @ weavethousandlfavors
On January 16, 2011 at 12:37 am
chouette des petits chaussons surprise !!
il fait doux à Paris le genre de petits trucs à manger en terrasse à l’paéro !bizz parisienne
On January 16, 2011 at 3:55 am
Yummy, looks mouthwatering!
On January 16, 2011 at 4:55 am
Armenian kitchen is completely unknown to me. Judging from these beautiful salty treats I think I must try and get my hands to an Armenian cookbook so as to explore more this cuisine.
On January 16, 2011 at 5:20 am
Scrummy! I love such combinations.
On January 16, 2011 at 5:41 am
Nous nous sommes donner le mot avec ces petites bouchées gourmandes
Je te souhaite un bon dimanche en t’envoyant un rayon de soleil de Franche-Comté
On January 16, 2011 at 6:50 am
Nice to see parallels in dishes across the Mediterranean and Levant. These are easy and the filling options – endless!
On January 16, 2011 at 7:14 am
T.W. Barritt says:
Lovely! There’s nothing I like more than little pockets of melted cheese! How great that they can be made up in advance.
On January 16, 2011 at 7:59 am
Miss Anthropist says:
Oh my goodness, I NEED to try this! Those look absolutely perfect. Bread + Onion + Cheese = heaven! Perhaps I’ll try with garlic as well and see how that turns out…thank you! 🙂
On January 16, 2011 at 8:32 am
Ooooh I so love these! They look so beautiful and delicious one would just want to eat one after the next without stopping. This is really another yeast recipe that I must try! Love it, Joumana!
On January 16, 2011 at 9:34 am
Lea Ann says:
This sounds and looks incredible. I can only imagine how good it tastes.
On January 16, 2011 at 9:52 am
Mark Wisecarver says:
Lovely. note: I’m not sure the Baking Powder is doing anything. If you leave it out that recipe should come out the same. Thoughts?
On January 16, 2011 at 10:19 am
This sounds absolutely scrumptious! We’ve never tried these but I may have to give them a try.
On January 16, 2011 at 10:23 am
What great little pastries. I can imagine them at a Superbowl party or a fancy dinner… the cheese and onion stuffing is wonderful. I can imagine making a batch and freezing some for quick snacks!
On January 16, 2011 at 10:34 am
Marvellous and sooo tempting beoreg..
On January 16, 2011 at 11:00 am
Those are really tempting and love the idea to have some in the freezer for guests. Kind of like a pierogi a bit.
On January 16, 2011 at 1:59 pm
Patty Price says:
I love these little pastries to serve at a party. Thanks for sharing your recipe, the filling sounds delicious:-)
On January 16, 2011 at 2:23 pm
Printing. These would be tasty little morsels to surprise the family with on a snowy weekend when we’re all home (which is a lot these days).
On January 16, 2011 at 3:01 pm
Sarah Galvin (All Our Fingers in the Pie) says:
These look like baked perogies. Yum.
On January 16, 2011 at 3:51 pm
Angie's Recipes says:
Those would make a great party food! Love the cheese filling.
On January 16, 2011 at 3:57 pm
Sit at any Armenian dinner table and Boerek will always be present. It is a tradition to serve it during feasts. Boerek is sure to set a great tone for the rest of the meal. They’re very tasty and perfectly suitable for eating out of hand. You can prepare these in advance and freeze them, bake, and serve straight from the oven while guests mingle. These crowd pleasing treats will surely delight your company.
Joumana, thank you for these entertaing starters.
On January 16, 2011 at 4:10 pm
These look delicious! I’m actually making some Armenian food nxt week, and glad to see other bloggers featuring it too…
On January 16, 2011 at 4:14 pm
These look like some tasty little rolls! They would be a great appetizer.
On January 16, 2011 at 4:37 pm
D’accord avec Pierre pour l’apéro en terrasses…
On January 16, 2011 at 5:58 pm
I am trying to build a repertoire of recipes for my husband and his friends that they can have on their boys nights. These look fantastic. I might even have a few too! Seriously, I love your cooking. You always have something exciting on offer. It’s very inspiring, thanks very much.
On January 16, 2011 at 7:06 pm
Oh these beoregs look delicious, I could make a batch on the weekend to enjoy for lunch during the week. You’re speaking my language.
On January 16, 2011 at 7:57 pm
They look absolutely beautiful! I can’t wait to try them. You post such wonderful recipes!
On January 16, 2011 at 9:06 pm
They look delicious. Perfect shape too! I can never make consistent shapes for things like this. Happy Monday!
On January 16, 2011 at 11:01 pm
these look scrumptious..off to the kitchen …. ..do you think this could work without egg in the filling?
On January 17, 2011 at 5:04 am
@Samir: yes, it would work.
On January 17, 2011 at 12:37 pm
These look like Malaysian curry puffs but with a different filling. Makes great party food. I would love to try some day. Thanks very much for sharing.
On January 17, 2011 at 7:59 am
What a beautiful cake! I’m particularly jealous of your cake stand, it is very pretty. I love the look of this recipe but im not a fan of aniseed so I might substitute another liquor. Maybe Grand Marnier for a more Jaffa taste?
On January 17, 2011 at 8:12 am
Perfect snack anytime!!! Loved it…
On January 17, 2011 at 9:55 am
This is a super recipe, Joumana. Perfect for treats while watching games. Definitely going to add this to my repertoire!
On January 17, 2011 at 10:11 am
yum would be a great snack at the pub lol
On January 17, 2011 at 10:45 am
YUMMY! So down for doing this =)
On January 17, 2011 at 2:36 pm
These little rolls look like bites of heaven! I can’t imagine a more perfect filling than onion and cheese…how delicious!
On January 17, 2011 at 5:48 pm
Joumana, this little treats are perfect for appetizers, love the idea of cheese and onion in it…nice photos as well 🙂
On January 17, 2011 at 9:30 pm
I love beureks and have not eaten them in ages. The first time I had them was in Turkey at my Armenian cousins. Then my father showed my mum how to make them. I don’t know if her way was traditional Armenian or not but she used filo dough for the paste. She desalted feta cheese then added parsley and a beaten egg, then she filled the beurek with this and deep fried them. She rolled them like cigars. They were delicious too. I think there are many ways to make beureks and I’d eat any of them!
On January 17, 2011 at 9:38 pm
Oh, I like these. I guess every culture has some kind of pocket pie. I wonder, could you fry these??
On January 18, 2011 at 12:11 am
Sweet Artichoke says:
These beoreg are totally new to me and they are mouthwatering!!
On January 18, 2011 at 6:04 am
Nuts about food says:
Love recipes you can store in the freezer and take out when you have guests. So handy, especially if they are different, like these.
On January 18, 2011 at 6:18 am
I can see myself making these bigger and eating them calzone style. Delicious!
On January 18, 2011 at 3:37 pm
The sesame seeds on top look so great on the golden surface, and the melted cheese filling looks delicious!
On January 18, 2011 at 4:51 pm
Thinking of these with a bowl of something hot and steamy! They sound delicious!
On January 18, 2011 at 5:38 pm
Tim Vidra says:
Wow! I love anything with onions and cheese. Beautiful.
On January 18, 2011 at 6:03 pm
yummy, I like it! My neighbour is armenian, I will do it for her, she’ll be happy. thanks a lot.
On January 18, 2011 at 7:27 pm
Magic of Spice says:
These are just wonderful…I love the filling in these pastries.
On January 19, 2011 at 12:40 am
A Canadian Foodie says:
I made something similar from Latvia. I have a Latvian friend and inside of her “pastry” – more like bread dough – but much lighter than this dough, I think…. she had bacon and onions. I love the idea of the cheese and onion. Very similar to the traditional French Tart, too. I was surprised that eggs were mixed in with the filling. Not so necessary, but would make the filling more like a custard – and that is how it looks in the open photo. I will DEFINITELY have to try these, Joumana!
On January 19, 2011 at 1:18 pm
Lentil Breakdown says:
Gorgeous photos! They had these in Turkey too.
On January 20, 2011 at 3:23 am
It’s great that these can be prepared ahead of time. Talk about having guests while these are freshly being baked in the oven. Alright, I’ll have to show-off with these very soon ;o)
The ingredients are simple and perfect for everyone’s palate!
Ciao for now,
On January 20, 2011 at 10:36 am
I love the touch of sesame seeds for these little turnovers. I will have to look for that book.
Thanks for posting!
On January 21, 2011 at 1:07 pm
Tom Tall Clover Farm says:
Joumana these look great and since I could eat my weight in fatayer and sfeeha, it’s nice to have an opportunity to try out a new yummy doughy filled pastry. Merci!
On January 21, 2011 at 2:58 pm
I did these beoreg and they are really delicious. I just published them on my blog. Have a nice evening and thank you.
On January 22, 2011 at 11:44 pm
Absolument parfait, comme tu le dit pour tous les moments gourmands…
On April 9, 2011 at 12:15 pm