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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 10 |
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Back in the '70's, I was a member of a monthly dinner club among a group of graduate students at Illinois. Eating healthily wasn't a big priority back then and we had a ball with international dinners. (I have no idea how authentic we were!) This comes from our Greco - Turkish dinner. Can be made ahead and kept covered in the refrigerator. Bring to room temperature before brushing with milk and baking. Ingredients:
1 large egg |
8 ounces plain yogurt |
2 tablespoons olive oil |
1 cup butter |
4 cups flour |
1 teaspoon salt |
1 1/2 teaspoons baking powder |
6 ounces farmer cheese or 6 ounces other soft white cheese |
1/8 teaspoon salt |
fresh ground pepper |
3 tablespoons chopped chives |
1 1/2 tablespoons chopped parsley |
4 tablespoons milk |
Directions:
1. With a whisk or mixer, combine the egg, yogurt, olive oil and butter until well blended.
2. Add the flour, salt and baking powder and stir to form a smooth dough.
3. Cover and refrigerate for 15-20 minutes.
4. Preheat oven to 400 degrees F.
5. In another bowl, combine the cheese, salt, pepper, chives and parsley.
6. Roll a piece of dough the size of a walnut into a smooth ball. Hollow out the middle and fill with 1/2 t of the cheese mixture. Seal the dough around the filling and form into a ball again. Continue until all the dough is used.
7. Lightly butter a cookie sheet. Place the cheese balls on the pan. Brush each with milk.
8. Bake in preheated 400 F oven for 20-25 minutes. Serve hot.
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