Syrian Cheese Börek

Ingredients

For the Dough:

  • 2 cups all-purpose flour

  • 1/4 tsp salt

  • 1/4 tsp sugar

  • 2 tbsp ghee (clarified butter), softened

  • 1 cup lukewarm water (add gradually)

For the Filling:

  • 300g GEBNA Musannara or GEBNA Syrian String Cheese (grated or finely shredded)

  • 1 tbsp Nigella seeds (black caraway seeds)

  • Vegetable oil (for deep frying)

Instructions

1. Mix the Dry Ingredients

  • In a large mixing bowl, combine the flour, salt, and sugar. Whisk them together until completely mixed.

2. Incorporate the Ghee

  • Add the softened ghee to the flour mixture. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse, crumbly sand. This step ensures the dough becomes beautifully flaky when fried.

3. Knead the Dough

  • Gradually pour in the lukewarm water while kneading the mixture. Continue to knead for a few minutes until you form a smooth, soft, and pliable dough. Cover the dough and let it rest for 15–20 minutes to make it easier to roll out.

4. Prepare the Cheese Filling

  • In a separate bowl, mix your grated GEBNA cheese with the Nigella seeds. (Tip: GEBNA cheese melts perfectly, ensuring a rich and stringy center!)

5. Roll, Stuff, and Seal

  • On a lightly floured surface, roll the dough out with a rolling pin until it is quite thin.

  • Cut the dough into circles using a round pastry cutter or the rim of a cup.

  • Place a small spoonful of the cheese mixture into the center of each circle. Fold the dough over to create a half-moon shape, and press the edges down firmly with your fingers or a fork to seal them tightly (so the cheese doesn’t escape during frying!).

  • Optional: Press a few extra Nigella seeds onto the top of the sealed dough for a beautiful presentation.

6. Fry to Perfection

  • Heat vegetable oil in a deep frying pan. Once the oil is hot, carefully drop the Börek into the oil in small batches.

  • Fry until both sides turn a crisp, beautiful golden brown.

  • Remove them with a slotted spoon and place them on paper towels to drain any excess oil. Serve hot and enjoy the perfect cheese pull!