Boureg Dough

Name: Boureg Dough (‘Ajeen il-Boureg)
Cuisine: Iraqi
Ingredients: Flour or cornstarch/cornflour for spreading on work surface; Oil for frying; 2 tablespoons hot oil; ⅓ cup (160 ml) water; Flour or cornstarch/cornflour for spreading on work surface; Flour or cornstarch/cornflour for spreading on work surface; 1 teaspoon baking powder; 2 cups (8 oz/225 g) all-purpose/plain flour; 2 eggs, beaten; ¼ teaspoon salt

‘Ajeen il-Boureg

Preparation info

Makes
22
pieces

Difficulty
Easy

Appears in

Delights from the Garden of Eden

By Nawal Nasrallah

Published 2019

About

This dough may be replaced by spring-roll wrappers. In this case, follow package directions for rolling and sealing.

Ingredients

2 cups (8 oz/225 g) all-purpose/plain flour
1

Asia
Iraq
Pastry
Vegetarian
Spring

Method

In a medium bowl, combine flour and salt. Stir in eggs and water to make a medium to soft dough. Knead lightly.
Drizzle hot oil all over the dough and knead lightly. Set aside for 10 minutes.
Divide dough into 22 walnut-size pieces, or however large you want your rolls to be.
On a surface generously sprinkled with flour or cornstarch, roll out