8 sheets filo pastry
350 g (12 oz) white cheese, (alikawi altishiki) grated
1/2 cup finely chopped fresh parsley
1/4 cup Mozzarella cheese, grated
1 egg beaten with
a dash of white pepper
1 cup vegetable oil (for frying)
Soak white cheese in water for 1 night. Change water occasionally. Drain.
Spread filo pastries. Cut in half. Place semi-circles over each other. Cut in half in order to get triangles.
Filling: Mix all ingredients except the vegetable oil.
Put some of the filling in center of the smooth side of filo pastries. Fold sides and roll neatly. Brush side with some flour dissolved in 1/4 cup of water to seal.
Fry in hot oil until golden. Serve hot with main dishes.
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