Cheese beoreg

July 29, 2011  •  Category: ,


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.



  • 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


  • 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



  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, yogurt, 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.




17 Comments  •  Comments Feed

  1. Alice says:

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

  2. Rosa says:

    Yummy! That boereg looks so scrumptious.



  3. Nadji says:

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

  4. Rachana says:

    That would definitely make a great party appetizer 🙂 Love it.

  5. Joanne says:

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

  6. michelle in wellington, nz says:

    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. Oui, Chef says:

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

  8. ciaochowlinda says:

    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. 5 Star Foodie says:

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

  10. Eve@CheapEthnicEatz says:

    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. Banana Wonder says:

    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. shayma says:

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

  13. Italian Notes says:

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

  14. Magic of Spice says:

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

  15. Ani says:

    I think you forgot to add the yogurt in the dough in the instructions

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