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Beoreg stuffed with onion and cheese recipe

Photo: Beoreg stuffed with onion and cheese recipe

These beoregs can be prepared ahead of time and baked the day you plan to eat them. They will reheat very well or can be stored in the freezer for unexpected company.

INGREDIENTS: 18 beoregs

2 1/2 cups of unbleached all-purpose flour
1/2 teaspoon of salt
1/4 cup (2 ounces) of oil
6 ounces of water
1/2 teaspoon of baking powder
1 Tablespoon of instant yeast
1 large egg yolk, to brush the pastries with
1/4 cup of toasted sesame seeds to sprinkle on the pastries prior to baking


1 large onion
butter or olive oil to fry the onions
2 eggs
2 tablespoons of flour
1/2 cup of milk or cream
12 ounces of shredded white cheese such as mozzarella, akkawi,  string cheese or nabulsi

  1. Place the flour, baking powder and salt in a mixer bowl. Add the oil and mix for a few seconds. Proof the yeast in a small cup of warm water till it bubbles (this step can be omitted and the yeast can be added directly to the mixer bowl, I do it out of habit). Add the yeast, water, and mix until a dough forms. Knead a few seconds on a work surface till smooth, cover with a damp towel and let the dough rise in a warm place for one hour or longer.
  2. Heat some olive oil in a skillet (or a mixture of oil and butter). Add the chopped onions and stir every few minutes over low heat until the onions are golden. Add the flour and stir, add the milk or cream and stir the mixture till the liquid is almost evaporated. Transfer the mixture to a bowl, cool a few minutes then add the eggs and the shredded cheese, mixing well.
  3. Roll out the dough on a lightly floured work area. The dough should be fairly thin, no thicker than 1/4 ich. Cut circles with a 4-inch cutter and place on each circle one tablespoon of cheese mixture. Close the circles tightly, pinching the edges and place on a parchment-lined cookie sheet. Brush the pastries with a beaten egg yolk and sprinkle with sesame seeds.
  4. Bake in a preheated 375F oven for about 15 minutes till golden and firm. Serve immediately.

More cooking from the Lebanese Recipes Kitchen:

A’rrass Kebbeh  
Grape Leaves with Pomegranate Molasses    
Baba Ghanouj – Roasted Eggplants With Garlic and Tahini  
Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish   
Arabic Lamb and Potato Pie 
Curd cheese Pie   

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