Sou Barag (cheese filling) Recipe
An Armenian delicacy, these cheese and phyllo turnovers are certain to be a big hit at your next cocktail party. My sister and I grew up with our mother making these for special occasions... and while they are somewhat labor intensive, the reward is in the finished product. Simply delicious!
Ingredients
- 1/2 lb Jack Cheese
- 3/4 lb Feta Cheese
- 1/2 cup Italian Parsley
- 2 eggs beaten
- salt and pepper to taste
- Mix well by hand.
- *Note, to entertain larger parties, increase the quantity of ingredients in the aforementioned proportions.
Directions
- Render one stick of unsalted butter. Reserve this for use shortly.
- Using 4" wide sheets of phyllo dough (purchased at your local supermarket), butter the 'top facing' side of phyllo dough and place a reasonable portion of the prepared mixture onto the sheet at one end. Begin folding the phyllo dough corner to corner, much as you would a flag. You will use approximately one (4" wide) sheet of phyllo dough per berag.
- Do this until all of the mixture has been used.
- Place the triangles on a buttered cookie sheet and cook in a pre heated oven at 375 degrees for 20 minutes. Lower the heat to 300 degrees and bake another 15 minutes. Depending on what type of oven is used (i.e., European, convection, etc..), you will want to pay attention to the color of the phyllo dough. You will know the berags are done when the dough turns golden brown in color.
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