Cheese Borek
Contains allergens
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 6 (estimated)
Nutrition facts
- Protein12 %19 g
- Carbs14 %21 g
- Fat74 %50 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 611 kcal | 430 kcal |
| Protein | 19 g | 13.4 g |
| Carbs | 21 g | 14.8 g |
| Fat | 50 g | 35.2 g |
One serving is about 142 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty26/100
- Recipe completeness50/100
- Nutrition reliability
- Medium
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Side - Algerian
Ingredients
- 1 Egg (beaten)
- 2 cloves Garlic (minced)
- 0.75 teaspoons Red Pepper
- 1 bunch Parsley
- 240 ml Unsalted Butter (1/2)Original: 1 cup
- 12 Filo Pastry
- 170 g Gouda CheeseOriginal: 6 oz
- 170 g Emmentaler CheeseOriginal: 6 oz
Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.
Instructions
In a medium bowl, whisk together egg, parsley, garlic and crushed red pepper. Mix in Gouda and Emmentaler.
One sheet at a time, place phyllo dough on a flat surface and brush with about 1 tablespoon butter. Cut lengthwise into 4 strips. Place a rounded teaspoon of the egg mixture at one end of each strip. Fold corner of strip over the filling, forming a triangular fold. Continue folding the length of the strip in triangular folds to form a small stuffed triangle. Repeat with remaining phyllo dough.
Preheat oven to 350 degrees F (175 degrees C). Lightly butter a large baking sheet.
Arrange stuffed phyllo triangles in a single layer on the prepared baking sheet. Bake in the preheated oven 30 minutes, or until lightly browned. Serve warm
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