| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Turkish | 1 | Servings | |
INGREDIENTS
| 1 | pk | Rolled puff pastry cut in 2 equal squares. |
| 1/2 | Box crumbled feta cheese | |
| Shreded Kachkaval or sharp yellow cheese |
INSTRUCTIONS
Sepharadic recipe Source my grand-mother Venoutcha Benaroyo-Covo Spread evenly the crumbled feta on the first piece of dough. Cover with the second piece , then add shreeded yellow cheese. Roll carefully. With a sharp knife cut the roll approximatively every inch. Hold each piece between the palms of your hands and make a slight rotatory movement to seal the bouikou. Place on a non stick pan and bake. Can also be served with Turkish coffee, or yogourt Posted to JEWISH-FOOD digest by "Viviane & Israel Barzel" <[email protected]> on May 11, 1998
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