Warm, soft pockets of dough filled with delicious Basturma along with cheese. Great for snacking, a light meal or next to your soups.
These are so filling, they will satisfy even the hungriest of eaters.
Many months ago before my dad passed away, I've pledged that I will start taking more care of my blog which meant posting regularly and promptly. One of my goals also was to redesign and re structure my blog, a month later everything fell apart. Since he was gone, everything seems to keep falling and I do not like this ... I know I should go on but it just seems hard. On top of that came our unclear decision of moving then not moving ending in us being in an apartment and guess what now!!! we are hunting for another home.. can you believe how crazy we are???
Why I am telling you all this? Just to apologize for falling off the bandwagon like this and promising you, dear reader, that I will do my best, I'll not let an expected bump in the road to knock me down completely, and I'll have a serious discussion with the one responsible for this mess, ME.
I remember when my oldest son was 3years old - now 12- was in his first year of school in Egypt, dad used to bring him these delicious oras filled with cheese from the bakery next door and he was calling them circles 🙂 asking my dad to buy them for him every morning as he liked to munch on them while waiting for the school bus t 6:00 in the morning!!! and yes, school buses in Egypt route so early even for preschoolers ..... poor kids.
These soft oras- or circles as my kid used to say- are perfect for any time of the day. Pack them in lunch boxes, have them for breakfast or as a snack, we enjoy them stuffed with cheese for sohoor in the holy month of Ramadan too. They are also freezer friendly just stick them in your freezer and when you are ready to eat them take them out, microwave, let it set for a minute to cool a little then you have it.
Bakery shops in Egypt usually sell them stuffed with cheese or date paste, so you can just stuff them with whatever you want sweet or savory or just serve them plain. For me, they are best enjoyed with a cup of hot black tea.
Related Recipes
- Unleavened bread is easy to make and does not require any special ingredients or equipment. All you need is flour, water, olive oil and salt.
Ingredients
- 2 cup all purpose flour.
- ¼ cup ghee.
- ¼ cup sour cream or greek yogurt.
- ¾ to 1 cup milk.
- 2 teaspoon dry yeast.
- 2 teaspoon sugar.
- 1 teaspoon Baking powder.
- ½ teaspoon salt.
- Optional : 2 teaspoon anise/fennel seeds or a combination of both.
- For the stuffing: I've used basterma and roomy cheese.Other choices are feta cheese with mint or parsley prepared minced meat, shredded turkey or chicken , any kind or combination of cheese.
Instructions
- Start by adding all the dry ingredients together and mix well.
- Add the sour cream and the ghee in a bowl mix until well incorporated.
- 3.
- Add to the dry ingredients and mix very well.
- Pour milk ¼ cup at a time and mix gradually.
- Keep adding the milk until you get a soft dough that comes out easily from the bowl and sticks a little to your hands.
- Cover and let it rest for an hour.
- Once the dough has risen, take a small ball,flatten it by hand and place some of your stuffing in the center.
- Fold the edges together and form a ball, press a little to flatten.
- Place in a baking sheet
- Bake in a 375F pre heated oven
- Until golden brown
- will take from 20-30 minutes depending on your oven
Lyn El Sherif
Hi Amira
I have been a long time user of your web site. I married an Egyptian over 30 years ago, so I think I have all the traditional recipes mastered, but there was one......
I could never fully master the softness of an Oras (your stuffed rolls with basterma). Mine were to rich with ghee and sour cream. I blamed many things, my oven, the temperature, the type of flour ect, not wanting to give up I looked at your recipe and although it didnt give me a huge amount of rolls , they were simply delicious, and perfect. Today my son tried one and said these arent mums, I said yes and he ate another one. Thank you Amira, well done
Now I know what I was doing wrong, (actually my sister in law kept that her little secret). But now I can show off!!
Lyn
Amira
Lyn, your comment made my day :). Some people really like to keep recipe secrets to themselves, so when people crave something they turn to them. Anyways I am so happy that you liked the oras, bel hana 🙂
Mariam
I meant spinach fatayer ,, sorry
Amira
Mariam, how are you dear? I hope you are doing great.I haven't tried this dough in such applications BUT if you need a dough for such recipes I HIGHLY recommend this easy 10 minutes dough, I've used it a zillion of times before in many stuff anf it never failed me. I hope you give it a go.
Mariam
Hi do you think this dough can be used for spiansh fatayer and maneesh ( zaater flatbreads) thank you for this blog !
Henna
Oh Amira! Take it easy on yourself! I too have fallen so behind on blogging, but I'm not rushing because I want to enjoy blogging. Go easy on yourself my sister 🙂
I love the idea of these rolls! I'm sure these get gobbled down in no time in a home full of boys 🙂
Layla
Dear Amira
Hi from Cairo 🙂 can I use the same recipe for a sweet oras masaln bl agwa?
Thx in advance
I love you blog
W Allah yr7am baba w fl gana isa
Amira
Layla, sure you can use this recipe for Agwa (date paste) filled one or any other sweet filling like malban. Thankyou for your sweet words.