Cheese-Filled Boeregs As Made By Blake • Tasty

Cheese-Filled Boeregs As Made By Blake • Tasty

August 6, 2019 100 By William Morgan


Borg’s are crunchy and salty so you get a crunchy mouthful of cheesy goodness hi I’m Blake and today I’m going to show you how to make boar eggs boar eggs are a flaky armenian puff pastry these things are delicious they’re perfect little appetizer or sometimes you can have them with coffee or tea and they make a nice light lunch but they’re also just a great way to start a meal my dad’s family is Arabic Assyrian and my mom’s family is English I grew up in Nashville Tennessee where nobody knows what an Armenian is so this is something adapted from something my grandmother would have made a lot of these recipes are written down and different Church cookbooks these are two different fillings that we’re doing today they’re both cheese and they’re both very savory when you’re making boar eggs especially if you’re making spinach ones you need to really ring out your spinach and any other herbs you want to get as much moisture as you can out of them you don’t want them to steam you know want them to be soggy and you also don’t want the mixture to be so pasty that you can’t handle it appropriately we’re using a low moisture high fat Koskov all from bulgaria sometimes called bread OPA kasha vowel is typically achieved cheese it’s actually a whole grouping of cheeses so you can use any sort of sheep cheese that’s nice and salty you can also find it in the grocery store and there’s something called Kesari the sea but I’ve seen recipes for people using Munster you can use just a regular feta you could use something like they’ll brace so anything you just need to sort of balance it out with salt because these are both really salty cheese’s so when you’re working with filo dough you want to keep it moist at all times or else it’s gonna crack and fall apart using a ruler to get a consistent size on your strips will let you have a perfect triangle shape every time make sure that the dough stays covered at all times take a rag or a paper towel get wet underneath the sink and wring it out thoroughly before you put it on top or else even in 5-10 minutes it will completely dry it out I think growing up it was a little bit difficult for me to identify with being Armenian and any sense of that food was one of the ways that I sort of connected to my and my family’s culture being queer in Nashville wasn’t always comfortable and then coming to LA I felt like I was comfortable being queer and then suddenly presented with being Armenian because of my last name I had never really known a lot of Armenian people in Nashville and I had always felt sort of outside of the heteronormative culture there and then coming to LA once again felt like I was put outside of another culture and sort of looking inside of it I think living between two cultures and being queer actually very similar and that you always sort of find yourself on the outside of mainstream culture whether you’re a queer kid or mixed race or have parents from different cultural backgrounds I think that trying to find connections wherever you feel comfortable is a great way to figure yourself out food was a way for me to connect with both my parents heritage and my queer identity but I think it could be anything for anyone just have to figure out what it is for you oh yes you