Soubereg is a great appetizer. It’s a mix of different cheeses and layered with thin sheets of dough. In Lebanon and its regions they still do it the old fashioned way. The dough is made and rolled very thin and cooked it in boiling water before layering it onto a baking dish. Well I have taken the shortcut and use phillo dough that you can buy ready made. This dish is a winner with my guests and family. Thank you Sylvia for sharing this recipe. I made it my own by removing the butter completely and making it healthier. Enjoy!
Ingredients:
1 pack fillo dough
1 pack shredded mozzarella
1 pack Akawi cheese or (feta) diced
1 pack soaked haloumi cheese diced
2-3 scallions or 1 onion diced
1 bunch of parsley chopped
1 jalapeno finely diced (optional)
2 eggs slightly beaten
Salt if needed (taste mix before adding eggs)
Pepper
1-cup warm milk
Oil spray
In a bowl mix onion, cheeses, parsley, egg, salt and pepper. Defrost and divide fillo dough in half cover 2nd half with warm moist towel.
In a deep baking dish, spray bottom and add a first layer of dough and spray with oil. Spray each layer and continue till half of dough is covered add ½ the milk. Layer the cheese mixture on the dough and with second half cover and with each layer and spray with oil.
Bake at 350°for 20 minutes. Remove from oven and carefully with a serrated knife slice into serving 3inch squares. Put back in oven and continue baking till golden color.
· Note you can make a Calzone with pizza dough with the cheese filling.
Serves 6-8
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