Bidas Burek

Ingredients for 1 servings:

• 500 g wheat flour type 405 (white flour)
• 1 pinch of salt
• Water
• 1 egg(s)
• 250 g cottage cheese or 125 g cottage cheese and 200 g feta cheese (burek or börek cheese)
• some oil
• some cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

with cheese

Knead the flour with a pinch of salt and enough water to form a dough about as soft as an earlobe that doesn’t stick to the sides of the bowl. Place the dough in a bowl, cover with a plate, and let it rest for at least 15 to 30 minutes. Place a large cloth underneath, dust with flour, and roll out the dough as thinly as possible. Then lightly oil the dough and gently stretch it with your hands, like strudel dough. For the filling, mix the cottage cheese with the egg and salt. Or, mix the egg with the salt, the 125 g cottage cheese, and the piece of burek cheese (Turkish: börek cheese). I also like to use 250 g cottage cheese and a roll of canned brine burek cheese because I like it super cheesy. Spread some of the filling along the bottom edge, about 2 cm wide, on the rolled-out and stretched dough. Lift the cloth underneath with both hands and carefully “roll” the dough over the first layer of cheese. Just like a strudel, just long and thin. Use a knife to cut the cheese roll off the remaining dough, almost horizontally, roll it into a snail, and place it on an oiled baking sheet. Repeat until all the dough and filling are used up. Brush all the snails with a little oil and bake in the oven at 250 degrees Celsius for about 15 minutes, or until they look delicious, brown, and crispy. Remove the snails from the oven and drizzle with a little cream to keep them moist. Cover the snails with foil or a plate, etc., and let them cool. Or eat them straight away!