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Dabgadz Banirov Beoreg
Selaki Thin Fried Dough with Cheese Filling Contributed by Mary Kludjian Stovetop
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| One of my father's favorites, This Beoreg makes a delicious appetizer - very light and delicate. This dough is quite easy to work with. The thinner you roll the dough, the better your Selaki will be. You can also use a mild Feta cheese in place of the cottage and bleu cheeses. In Kessab, the name "Selaki" referred to several kinds of fried dough. Do not confuse this with the sweet deep fried dough served with sugar as a confection. | |
| Dough | |
| 3 1/2 cups | flour |
| 1 | egg, beaten |
| 1 Tablespoon | olive oil |
| dash | salt |
| about 1 cup | water |
| Filling | |
| 1 pound | dry curd cottage cheese |
| 1/4 pound | bleu cheese, cut small |
| 2 med. | onions, diced |
| black pepper | |
| red pepper | |
| 2 Tablespoon | olive oil |
Preparation
- Mix filling ingredients and allow to set for flavors to blend.
- Mix flour and salt, and egg and oil.
- Add enough water to form a pliable dough.
- Knead well
- Shape dough into small balls (about 1 ounce) with a teaspoon and roll each one paper thin.
- Place a small amount (scant teaspoon) of the cheese mixture on half of each circle and spread out.
- Fold over other half of circle and seal edges.
- Fry both sides in oil until golden brown.
- Drain on paper towels and serve warm.
Notes
If you have a marble rolling pin and pasta board, you can get the dough very thin (thin enough to see that pattern of the marble). This also works well on a stone counter top.
Do not use too much filling, spread out very thin.
Selaki can be kept warm as you make them in a slow (275°F) oven.