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Cheese Pie

Sou beurek

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Preparation info
    • Difficulty

      Easy

Appears in
Classic Palestinian Cuisine

By Christiane Dabdoub Nasser

Published 2000

  • About

The trick in this recipe is in the preparation of the dough. The portions have to be rolled out into very thin sheets and boiled in water, one sheet at a time, for 7 to 8 minutes, then dipped in cold water for a few seconds and laid out on clean kitchen paper to dry. While dexterity is required, patience is essential in the success of this dish which is a must at every Armenian gathering.

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