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
- 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!
- 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.
- 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.
- 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.
- 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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