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Dec 21, 2006 08:36 PM

Armenian Sou Boereg Recipe/tips needed

I have a few recipes for this, and have yet to replicate my grandmother's version successfully. There seem to be a million boereg/burek/boreg recipes out there. This is the one where you roll out paper-thin large (9 x 12) sheets of lasagne-like dough made from flour, egg, and water. The sheets are then boiled, quickly cooled, then half are placed on a sheet pan with butter sprinkled between, a parsley-egg-muenster cheese mixture is spread in the middle, and the the other 4 or so sheets are placed on top. Then it's slathered with butter on top, and baked until crackly and golden. some recipes call for the top and bottom sheets to not be boiled. This is sort of like a missing link between bread and pasta.

My main challenge has been with getting the dough thin enough, and not having the sheets tear when getting them out of the boiling water. Anyone out there pay more attention to what his or her grandmother was doing in the kitchen, as opposed to just sitting there waiting to devour it when it came out?

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  1. My wife's family always uses filo (or phyllo) dough from the supermarket.

    1. My grandmother used a broom stick to roll out her dough. My husband cut a long dowel for me to use. We've been able to get the dough much thinner than with a rolling pin. We use jack cheese and boil all layers. It's now a family tradition to make this every Thanksgiving (and several other times when the kids insist!).

      1 Reply
      1. re: armeniancook

        Thanks! I only now re-checked the responses on this, and found out that sure enough, she had a special dowel for rolling it. By the way, do you soak the cheese? I have interrogated some relatives in the meantime, and they seem to think the cheese (muenster) may have been soaked in cold water prior to shredding. I'm also curious as to what cheese was actually used in to make this in Anatolia.

      2. If you don't want to make your own dough, I use a package of flat egg noodles and sometimes add cottage cheese in the mix. It works really well and comes close to how my mom made it.

        1. I am not sure how different Sou Boereg is from Turkish Su Boregi. Assuming they are somewhat similar, you might want to take a look at this version using egg roll wrappers:

            1. re: Antilope

              That is definately a recipe for Beoreg.

              Sou Beoreg is a little different though, it's a mock (Sou meaning lie or mock). Most dishes I've seen of Sou Beoreg use a flat wide egg type noodle and not the phyllo.

              If I hade my choice, I'd go for the Beoreg.

              1. re: Infomaniac

                The previous link on AOL Hometown is now dead because AOL has shutdown Hometown. The same web author has created another Armenian recipe site.

                Here's a new link to their Beoreg recipe: