Here's the after picture of the flaky cheese and herb filled pastries I made. The recipe is in From Tapas to Meze, by Joanne Weir.
Known as borek, boregi, briouats, briks, and even tiropitas, all depending upon the country you find them in. The pastry and the cheese filling varies a bit, but the concept is basically the same. The result? Crispy, cheesy and delicious.
FOOD
