One Hundred and One Mezze: 28. Cheese Borak

Today's recipe is a must in any Damascene restaurant meal. It is an essential part of any meal you almost get served these by default, sometimes without even ordering them. To start your meal you will get served one of these and one Kibbeh Me'lyieh (Fried Kibbeh) along with the usual suspects of hummus, mutabal and fatoush.

For this recipe I used my mum super fast borak dough recipe. This dough recipe is only good to be fried as it will come out crisp and flaky. If you want oven baked borak you will be better of using puff pastry but you need to roll it really thin so you don't end up with cheese puffs.

I made my borak in the traditional rectangular shape. Not the most aesthetic but diffidently the most traditional.

Here is my Cheese Borak recipe:

Flour 2 cups
Boiling water 3/4 cup
Vegetable oil 1/4 cup
Salt 1 tsp

For the filling:
White cheese 200g
Chopped Parsley 30g
Sesame seeds (optional)
Black sesame seeds (optional)
Black pepper

Start by preparing the filling. Crumble your white cheese and mix with the rest of the ingredients. You can use any type of Arabic white cheese. I usually use Nabulsi cheese. It has a great subtle flavour. If you don't have access to Arabic white cheese then you can try my alternative mix of Feta and Mozzarella.

In a mixing bowl add all the dough ingredients and start mixing with a spoon. Be careful not to burn your fingers with the boiling water. Using hot water allows all the ingredients to come together surprisingly easy. Once mixed into a dough start working it with your hands. The dough is ready to work with almost immediately.

Roll the dough very thinly and cut into rectangles. Spoon some of the cheese mix, fold the dough and press the edges to seal it. You can use a pizza or a ravioli cutter to make the edges pretty (unlike mine!).

Deep fry in vegetable oil, drain on a kitchen towel and serve warm.