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Home Cooking 17

Armenian Sou Boereg Recipe/tips needed

nsenada | Dec 21, 200608:36 PM

I have a few recipes for this, and have yet to replicate my grandmother's version successfully. There seem to be a million boereg/burek/boreg recipes out there. This is the one where you roll out paper-thin large (9 x 12) sheets of lasagne-like dough made from flour, egg, and water. The sheets are then boiled, quickly cooled, then half are placed on a sheet pan with butter sprinkled between, a parsley-egg-muenster cheese mixture is spread in the middle, and the the other 4 or so sheets are placed on top. Then it's slathered with butter on top, and baked until crackly and golden. some recipes call for the top and bottom sheets to not be boiled. This is sort of like a missing link between bread and pasta.

My main challenge has been with getting the dough thin enough, and not having the sheets tear when getting them out of the boiling water. Anyone out there pay more attention to what his or her grandmother was doing in the kitchen, as opposed to just sitting there waiting to devour it when it came out?

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