About this dish
Boerag is a savory Armenian pastry made from thin, flaky dough filled with cheese, herbs, or other fillings, typically baked or fried until golden. It is a popular snack or appetizer found across Armenian communities, particularly among diaspora populations.
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Ingredients
🫓2 cups all-purpose flour
🧈½ cup unsalted butter, cold and cubed
🥚2 eggs, divided
🥛¼ cup plain yogurt or sour cream
🧂½ teaspoon salt
🧀200g white brined cheese (such as feta or Armenian string cheese), crumbled
🌿Small bunch of fresh flat-leaf parsley, finely chopped
🌱2 tablespoons fresh mint, finely chopped (optional)
🫙1 teaspoon baking powder
💧2–3 tablespoons cold water, as needed
Method
Serves 41
Combine the flour, baking powder, and salt in a large bowl. Rub in the cold butter with your fingertips until the mixture resembles coarse breadcrumbs.2
Add one egg and the yogurt to the flour mixture, mixing until a soft dough forms. Add cold water one tablespoon at a time if the dough feels too dry. Wrap the dough in plastic wrap and rest in the refrigerator for 30 minutes.3
While the dough rests, prepare the filling by combining the crumbled cheese, parsley, and mint in a bowl. Mix well and taste, adjusting seasoning as needed (the cheese is often salty enough on its own).4
Preheat your oven to 190°C (375°F) and line a baking tray with parchment paper.5
On a lightly floured surface, roll the dough out to roughly 3–4mm thickness. Cut into circles or squares approximately 8–10cm across.6
Place a heaped teaspoon of cheese filling in the centre of each piece of dough. Fold the dough over to enclose the filling, pressing the edges firmly together to seal. Crimp the edges with a fork for a secure seal.7
Beat the remaining egg and brush it over the tops of the pastries to give them a golden finish when baked.8
Arrange the pastries on the prepared tray and bake for 20–25 minutes, or until puffed and golden brown. Allow to cool slightly before serving warm.✓ What Makes it Authentic
Boerag belongs to a broader family of filled pastries common throughout the Middle East and Eastern Mediterranean, and is especially associated with Armenian communities in the Levant and diaspora communities worldwide. It is often prepared for gatherings, holidays, and family meals, and cheese-filled versions — frequently using white brined cheese — are among the most traditional.
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