Armenian-style Cheese Borek

Ingredients

• 1/2 kg (500 g) all-purpose flour
• 1 tsp salt
• 1 tbsp ghee (clarified butter)
• 1 tbsp cornstarch
• 1/4 cup vegetable oil
• 2 eggs
• Warm water, as needed for the dough
• Ghee for brushing the dough
• Filling:
• Akkawi (or Cheki) cheese
• Halloumi cheese
• Majdoule (soft white) cheese
• A pinch of sweet red pepper or paprika
• 1 tbsp finely chopped parsley
• 1 tsp mahleb (optional)
• A pinch of nigella seeds (black seeds)

Method

1. Mix all the dough ingredients except the water. Add warm water gradually as needed and knead until you have a cohesive dough.
2. Roll the dough out into one large sheet, then brush lightly with melted ghee.
3. Fold the edges of the sheet inward, then fold again to form a rectangle.
4. Fold the rectangle in half to get a large square.
5. Cut the square with a knife into smaller squares — you should get about 16 to 20 equal pieces.
6. Open each piece, fill with the cheese mixture, then seal. Sprinkle the tops with nigella seeds.
7. Place them on a baking tray lined with parchment paper or lightly oil the tray.
8. Bake the cheese borek in the oven, watching until they are golden on the bottom and top.
9. For more of Georgina's successful recipes see Fried Kibbeh
10. To make Armenian-style Lahm bi Ajeen (meat flatbread) click the link