Super easy cheese boreg. I saw this super easy recipe made by my friend Nihal @dipsntrips and I simply couldn’t resist! What I really liked about this recipe is that I was able to adapt it to whatever ingredients I have and specially the leftovers from all the beautiful Ramadan Iftars we had at home.
Cheese Boreg
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Cook time:
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- Description
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- Ingredients
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BY YASMINE IDRISS
Super easy cheese boreg. What I really liked about this recipe is that I was able to adapt it to whatever ingredients I have and specially the leftovers from all the beautiful Ramadan Iftars we had at home.
Ingredients
- 1/2 pack of phyllo pastry
- 200g halloumi, grated (or feta as Nihal)
- 200g mozzarella, grated
- 300ml milk (Nihal uses a mix of cream and milk)
- 150g cream cheese (omit if using cream)
Method
- 1)
Preheat oven to 180C (i used the air fryer)
- 2)
Line a small oven proof dish.
- 3)
Cut your phyllo sheets into strips.
- 4)
In a medium bowl, mix all the ingredient. Reserve 1/3 of the mozzarella for the topping.
- 5)
Pour the milk and cheese mixture over the shredded phyllo. Mix and make sure everything is well covered in liquid.
- 6)
Top with mozzarella and bake until golden and crispy.
- 7)
Wait for 10-15min before cutting and serving.