Salty Parmesan and herbs encased in a paper-thin crisp pastry dunked in honeyed luscious thick yogurt does sound strange indeed, but it is a combination you would have to try to believe it works.Inspired from Ramsay’s TV cooking show, this came from the Middle Eastern episode, which is what made me venture to try it despite my reluctance. I liked the combo, and would readily make this bourag again. Others preferred it without the honeyed yogurt, but like I said, just give it a chance.
4 Tbsp (50g) butter, melted
1/2 tsp dry thyme
1 cup fresh grated Parmesan cheese
4 large sheets filo pastry
olive oil, for frying
freshly ground black pepper
1 cup Greek or strained yogurt
2 Tbsp runny honey
Trim sheets of filo pastry to a large square.
Brush the sides of the square with melted butter, then brush a diagonal line from one bottom corner to a top corner, effectively dividing the squares into two triangles.
Sprinkle a quarter cup of the cheese over the surface of the square, avoiding the brushed parts.
Sprinkle the cheese with a pinch of thyme and pepper.
Fold the cheese from the bottom corner to the top corner, pressing on all the brushed areas to adhere, Vut the large triangle into two smaller triangles along the diagonal line of melted butter in the middle.
Repeat for the remaining three sheets and ingredients.
Brush a large pan with some olive oil and fry the eight triangles one or two at a time for 1-2 minutes per side until golden and crispy.
Marble the honey into the strained yogurt and serve alongside the crispy pastry.