Soft yogurt-dough half-moons filled with white cheese and parsley and fried until they puff up; eaten hot at breakfast or teatime.
Ingredients
Instructions
- 1
Set aside a handful of the flour for rolling. Mix the rest with the salt, add the yogurt, water, vinegar and 50 g of the oil and knead into a soft dough. Cover and rest for 30 minutes.
- 2
Crumble the cheese and mix with the finely chopped parsley.
- 3
Divide the dough in two. Dusting with the reserved flour, roll each piece 2-3 mm thick and cut out 9-10 cm circles.
- 4
Place a heaped teaspoon of filling in the center of each circle, fold into a half-moon and press the edges firmly with a fork to seal.
- 5
Heat the remaining oil in a small, fairly deep pan over medium-high heat.
- 6
Fry the boreks in batches for 1-2 minutes per side until puffed and golden. Drain on paper towels and serve hot.
Nutrition
Per serving
| Calories | 590 kcal |
|---|---|
| Protein | 16 g |
| Carbs | 59 g |
| Fat | 32 g |
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