Pirohu

pirohu

Ingredients

For the filling:

0.5 kg. of fresh `nor`cheese
2 eggs
1 buch of fresh mint
a pinch of salt
For the dough:

1 kg. of flour
enough water to create dough with the right consistency
a pinch of salt

For the topping:

1 grated `hellim` cheese
a palmful of dried mint

Preparation

The dough should now be ready to use. Take a piece of the dough and roll it with a rolliing pin until it acquires the thinness of filo pastry. Then take small spoonfuls of the filling and place them on the pastry at intervals of a few centimeters from each other until you have covered half the pastry. Now fold the other half of the pastry over the part with the filling. Either using a Turkish coffie-cup or a spoon, cut away the filling portions making sure that the filling is well sealed into pastry casing, and place them on a tray.

Pour water into a large pan and bring to the boil, and add a little salt. Place the cut portions of pirohu into the boiling water and leave until cooked. Scoop the cooked pirohu out of the boiling water using a perforated ladle that allows excess water to drain off. Serve in a shallow bowl and top with the grated hellim and dried mint. If you so wish, yoghurt can be added. Bon appetite!