Bourags (البورك) are generally not made with puff pastry, and are more traditionally fried rather than baked.This particular bourag is the result of a sudden uncalled-for inspiration accruing over the span of a few days.
It’s funny how sometimes ideas come to me, rather than me coming up with ideas.
I kept it simple, using my latest favorite home-made puff pastry and filling it with feta, fresh mint, nigella, and eggs to bind. Initially I had planned for just feta. But as I was making it, I reasoned that feta is salty, so no need for salt. Feta is crumbly, so a couple of eggs are a good idea. Feta and herbs are a fantastic match, so in went the mint. And at the spur of the moment I added the nutty nigella seeds, which studded the white cheese beautifully. A sprinkling of sesame over the top rounded off the bourag perfectly, and that was that!
1 batch puff pastry
500g feta cheese
1/2 cup fresh mint, chopped
2 tsp nigella seeds
1 egg, to glaze
2 Tbsp sesame, to sprinkle
1 tsp nigella seeds, to sprinkle
Preheat oven to 420F.
Cut the puff pastry in half, and roll each half into a large rectangle about the same size (roughly 40cmx30cm).
In a bowl mix the cubes feta, eggs, two teaspoons nigella seeds, and the chopped fresh mint.
Place one puff pastry rectangle on a non-stick baking sheet and spread the cheese mixture evenly throughout, leaving an inch border.
Brush the borders with egg wash and place the other sheet over the cheese.
Lock the sides by folding and crimping.
Brush the entire surface with the egg wash.
Sprinkle with the sesame seeds and extra nigella.
Poke holes in the surface with a knife or fork.
Bake for approximately 25 minutes until golden and puffed.
Let cool for 10 minutes before cutting and consuming.