The James T. Callow Folklore Archive

BOURAG

BEAT ONE EGG, ADD ONE TABLESPOON SALT AND ONE CUP ICE COLD WATER.
GRADUALLY ADD THREE TO FOUR CUPS FLOUR TO BREAD DOUGH CONSISTENCY.
PUT IN REFRIGERATOR TWENTY MINUTES. TAKE OUT AND ROLL OUT TO
18 INCH BY 12 INCH RECTANGLE. TAKE TWO STICKS BUTTER AND LAYER
ON DOUGH. FOLD IN HALF FOUR TIMES, PUT IN REFRIGERATOR
TWENTY MINUTES. ROLL OUT DOUGH TO SAME SIZE AS BEFORE WITHOUT
UNFOLDING. FOLD, PUT IN REFRIGERATOR TWENTY MINUTES. ROLL OUT
AGAIN. REFRIGERATE NO MORE THAN TWO DAYS. CUT DOUGH IN FIVE STRIPS.
CUT STRIPS IN FIVE PIECES. FLATTEN EACH WITH A ROLLING PIN TO A
SMALL SQUARE. COMBINE TWO BEATEN WITH ONE POUND MUENSTER
CHEESE. USE THIS TO FILL DOUGH BY TEASPOONS. FOLD DOUGH TO A
TRIANGLE TO CONTAIN FILLING. BRUSH EACH WITH A BEATEN EGG.
COOK AT 450 DEGREES FOR TWENTY MINUTES. THEN COOK AT 350 DEGREES
FOR FIFTEEN TO TWENTY MINUTES.

Submitter comment: THIS RECIPE WAS LEARNED BY THE INFORMANT FROM HER ARMENIAN
MOTHER-IN-LAW.

Where learned: MICHIGAN ; CLINTON TOWNSHIP

Date learned: 11-00-1982