Boregs (Cheese Turnover)
Chef Nuran Chavusian shows us this recipe for this simple but flavorful Armenian delight that is good for every occasion.
Imported French Feta cheese – 1 bowl
Dill – 1 bowl
Grapeseed oil (for frying)
Crack the egg and add to the bowl of feta.
Add in dill and mix.
Cut yufka dough into 2” strips.
Add a fork-full amount of the feta/dill mixture to the dough and fold side-to-side in small triangles as if folding a flag.
Dab a small amount of water to the tip of the dough and fold over to seal pocket shut. After folding your boregs, place them in a pan and cover with a towel as you prepare the rest of the boregs. It is important to keep the dough moist.
Frying temp must be just right. If you fry while the oil is too hot, you’ll burn the outside while the inside remains raw and the cheese will come out. To test, take a boreg and slightly dip it in the oil. If the oil starts bubbling around it, then the temperature is right.
Fry until the boregs turn golden brown.
Once fried, remove and place on towel to cool.
Outer shell should be crispy.
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On the GoIn each episode, host Margarita Martínez visits a different ethnic restaurant and learns three delicious recipes from the chef. She also explores the restaurant’s neighborhood, discovering hidden gems along the way. Join her as she learns about new ingredients, new cultures, and new neighborhoods. ¡Hasta pronto!
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