Deli stuffed Egyptian Boreek
Servings: 8 people
Ingredients
For the dough:
- 3 cup AP flour.
- 2 Tablespoons dry instant milk.
- 2 Tablespoons sugar.
- 1 Tablespoon dry yeast.
- 1 teaspoon tomato paste.
- 1 teaspoon salt.
- ½ - 1 teaspoon turmeric powder. *
- 1 cup of warm water .
- ½ cup unsalted cold butter cut into ½ inch cubes.
For the filling:
- Castle Wood Reserve® meats a variety of your choice.
- Your favorite type of cheese I’ve used white cheddar and mozzarella.
For brushing:
- One beaten egg mixed with 1 teaspoon water.
Instructions
- In your mixer bowl, combine the first 7 ingredients and mix well.
- Gradually add water until you get a uniform consistent dough.
- Add the butter cubes and knead until everything is well combined.
- On a floured surface knead your dough for 3-5 more minutes then roll into a rectangle.
- Fold the dough in thirds, then in half and roll again into a rectangle.
- Repeat the rolling and folding for 2 times.
- Cover and let it rise for an hour or until doubled in size.
- Take your dough out and cut into two equal parts.
- Roll each part into a ¼ inch thickness then cut into 8 equal squares.
- Fill each square with half a slice of the deli meat and about 2 teaspoon cheese.
- Fold the square to form a triangle pressing on the edges to seal.
- Cover and let it rest for 20-30 minutes until you preheat your oven to 350F.
- When ready to bake press to seal the edges again and brush lightly with beaten egg.
- Bake for 10-12 minutes until golden brown.
- Let it cool down on a cooling rack.
- Serve and Enjoy!!**
Notes
*I’ve used 1 teaspoon of turmeric powder and this is the recommended in almost every recipe I’ve seen. For me the color was very powerful, not the color I am used to. So next time I will reduce it to ½ teaspoon.
**Any leftovers should be kept in the refrigerator.