This is one of both of our favorite foods. It can be made with filo dough or puff pastry. in a word: YUM! We make it with feta cheese.
In honor of this year’s AFTD Food For Thought campaign, I will be posting some of Lydia’s favorite recipes. She liked cooking, watching Anthony Bourdain, the Cooking Channel, the Food Network, Gourmet Magazine, Saveur, Martha Stewart and many, many more. I have her cookbook collection at my house, plus there is a stash of hers at our parents’ house, too.
Classic Cheese Borags
8 – oz. Monterey Jack cheese, shredded (Muenster cheese can also be used)
1 – 15 oz. container ricotta cheese
4 oz. feta cheese, crumbled
1 egg, slightly beaten
1- 1 lb. pkg. Fillo dough, thawed
Melted butter, about 1/2 stick
1. In a bowl, combine the Monterey Jack, ricotta, and feta cheeses with the beaten egg, blending well.
See the rest of the directions at http://www.thearmeniankitchen.com/2009/04/borag-bereg-boregthey-all-spell.html
Join us for a gourmet food and wine event at
Grapes & Hops in Downtown Ventura at 454 E. Main Street, plus music by Kelly’s Lot and Friends
September 27, 2018 from 6:00 to 9:00 PM
Tickets are $50/person to have a gourmet food buffet and a glass of
white, red, or sparkling wine from the award-winning Grapes & Hops.
Acoustic music from Kelly’s Lot and Friends.
Kelly’s latest: ‘Rescue’ made it on the Roots Music Report Charts in 2018.
#1 Soul Blues Song, #2 Soul Blues Album, #7 California Album
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