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Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery)

Beurek with Parsley-Cheese Filling

Page 74

Cuisine: Middle Eastern

(1 review)

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Recipe Reviews

11th February 2010

Cooksbakesbooks from Lincoln, NE

I have made these so many times over the years; it is one of my favorite recipes. The beureks are yeast dough pastries with a tangy cheese and parsley filling. You glaze the beureks with egg before baking, so they come out shiny and so flavorful.

They are a little bit of work but, once you have made them a couple of times, you may be able to whip out a batch in a flash.

I have made them the size called for in the recipe (which makes 8), and I have also often made them 1/8 that size and made 64 from one batch. That size makes the most wonderful appetizer.

I serve the beureks with a simple homemade marinara sauce, often with some red wine it in. So delicious.

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