I have been
remiss in posting a recipe for Penerli, a fried cheese boreg, sent to me ages ago
from Mark Gavoor, an occasional reader of our blog/website and self-proclaimed
eater. (Forgive me, Mark!)
He suggested we preserve and document this amazing recipe. I intended to prepare the recipe in order to have a
photo to attach, but fried foods and I don’t get along, and the opportunity to
make it for others never came to be.
not one to let a delicious-sounding recipe fall by the wayside, I am posting it
sans photo. However, if a penerli photo becomes available, I will include it at a later date.
while back at St. Hagop Church, Racine, Wisconsin, where, he said they make and sell an
amazing cheese puff/beoreg called ‘penerli’.
me the following recipe, saying:
is in the very well done and historical cook book from St. Hagop Church, 4100 N
Newman Rd, Racine, WI 53406. Daughters and granddaughters lovingly
provided a bio. and photo of their mother and grandmother along with the recipe
the 1st generation lady was best known for.
Miranie Munagian’s specialty was Penerli. Here it is and it is quite
simple. I hope I am not wasting your
time but the deep frying does make it quite tasty when eaten immediately.”
and add warm water. Mix in eggs and salt. Add flour gradually and knead until flour is (workable),
~5-10 mins. Let rest, covered with
plastic for about an hour. Place dough
on floured surface and roll out to about 36″ in diameter. Grate brick cheese, add chopped parsley and
mix. Place cheese mixture in mounds on
half of the rolled out dough. Bring the
other half over the mounds of cheese and cut out squares or circles (whatever
you prefer). Crimp edges with fork or fingers.
(hot vegetable) oil. (Brown on both sides.)
Drain on paper towels. Enjoy.