El-Beoreg

Description

1 cup melted butter
4 ½ cups flour, sifted
2 tablespoons olive oil
½ teaspoon salt
1 egg, beaten

36 balls

Combine all ingredients with enough water to make a soft dough. Divide dough into egg size balls. Roll out the size of a small saucer. Put a tablespoonful of any desired filling on half of the dough, fold over the other half to make a half moon. Cut the edges with a cup. Bake in a moderate oven for 45 minutes. 375° - 30 mins.

Cheese Filling:

1-½ pounds Italian cheese, grated fine. Add enough eggs to make a soft paste.

Meat Filling:

1 pound lamb or beef, ground
2 medium onion, chopped fine
½ cup water
¼ cup bread crumbs
¼ pound butter
Salt & pepper

Cook meat with water about 30 minutes, until water is all absorbed. Add butter and onions. Fry slowly until brown. Then add salt and pepper. When cool try to remove as much fat as possible. Add bread crumbs and mix.

Spinach Filling:

2 pounds spinach
¼ cup taheen (tahini)
¼ cup bread crumbs
Salt and pepper
4 medium onions, chopped
¼ pound butter
3 tablespoons olive oil

Wash spinach thoroughly, then boil for 5 minutes. Squeeze out as much water as possible from the spinach. Saute the onion in the butter until lightly brown. Then add the spinach salt and pepper and olive oil and cook for 20 minutes on low fire. Then add the taheen and the bread crumbs and mix.

Squash Filling:

Wash and grate 2 medium size zucchini, salt and let stand for ½ hour. Then squeeze out as much water as possible from the squash. Add some grated cheese, 2 beaten eggs, some chopped parsley, a pinch of pepper to the squash and mix well.

Note: These fillings may be used almost in any type of Beoreg dough.