Raised Dough Borek (Mayali Hamur Boregi)


  • 4 cups flour
  • 1/2 cup butter
  • 2 tablespoons dry granulated yeast
  • Filling: 1/2 1b cheese, 1/2 cup chopped parsley, 1 egg (beaten)
  • 2 teaspoons sugar
  • 1 cup warn water
  • 2/3 cup melted margarine or oil
  • 2 eggs beaten
  • 1 1/2 teaspoons salt
  • 1 1/2 cup oil (for frying)


Measure 1 cup warn water into a large bowl and add 2 teaspoons sugar and sprinkle the dry yeast. Let this stand for 10 minutes and then stir it well. While the yeast is bubbling, combine 1 cup water, 2/3 cup margarine and salt and heat for margarine to melt. Pour this mixture over the yeast and add beaten eggs and 4 cups of flour gradually stirring well and pounding to make soft dough. Leave this dough in the bowl covering it with a damp dishtowel. Let it rise until double in bulk, about 1 1/2 hours (in a warm place away from drafts.)
Turn out dough on a floured board and punch it down and divide it into two dozen golf-ball sized balls. Cover and start flattening them one by one with the palm of your hand into 4 inch circles and fill each with the cheese filling and close it to make it a half circle. Drop into bubbling oil and fry both sides until golden. Put it on a platter and making a long incision on the side of the puffed roll insert a teaspoon of butter and cover them while the rest are being fried.

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