1 tablespoon extra-virgin olive oil
1 1/2 – 2 cups all-purpose flour
1 2-pound brick Muenster or Monterey Jack cheese, shredded
1 pound small curd cottage cheese
4 medium eggs, lightly beaten
1/2 cup chopped fresh flat-leaf parsley
1/2 cup melted butter
For dough: Crack the three eggs into a large bowl and beat with a whisk attachment until fluffy, about 4 minutes. Add a nice pinch of kosher salt and one tablespoon extra-virgin olive oil; beat one minute more. By hand, stir in 1 1/2 cups of the flour. (Dough should be sticky.) On a lightly floured surface knead in more of the remaining 1/2 cup flour until it is a soft, silky dough and makes a smooth ball. Divide dough into six equal portions and shape into balls. Place them, not touching, on a sheet pan or the counter; cover with a towel and let rest for at least two hours.
For noodles: Bring a large pot of salted water to boiling. Using additional flour on the work surface as needed, roll out each dough portion into a thin round, approximately 10 inches in diameter. (It is a very fragile dough; use more flour as needed.) Plunge a dough round into boiling water for 30 seconds. Use a slotted spoon to carefully remove and plunge into cold water. Pat dry with paper towels; set aside. ”I like to drizzle them with a bit of olive oil to prevent sticking,” Carrie says. Repeat with remaining rounds.
Preheat oven to 350°F. Generously butter a 13×9-inch ovenproof dish. In a very large bowl, mix shredded cheese and cottage cheese together with the four beaten eggs. Divide cheese mixture into two bowls; stir parsley into one.
Place two noodles into the prepared dish, overlapping slightly; brush with some of the melted butter. Spread the cheese-parsley mix over the noodles. Top with two more noodles. Brush with some of the remaining melted butter. Spread plain cheese mixture over noodles. Top with the remaining noodles and brush with remaining butter. Dot the top of the dish with additional pieces of butter. Bake 40 to 50 minutes or until the top is golden brown and filling is bubbly. Let cool before cutting into squares. Serves 8.
Mock Sou Bourek Recipe:
Omit steps 1 and 2 and cook 16 ounces dried wide egg noodles in lightly salted boiling water according to package directions. drain. Layer with cheese mixtures as directed, using one-third of the noodles in each layer and drizzling with melted butter before topping with cheese mixture. Bake as directed.
534 North Clark Street
Chicago, IL, 60654
For reservations, call: (312) 595-1616
Social media: Facebook: Carrie Nahabedian or NAHA Restaurant or Brindille; Twitter: @cnaha or @naha-chgo or @brindille-chgo
For Armenian recipes by Carrie Nahabedian, go to: https://www.jamesbeard.org/chef/carrie-nahabedian
James Beard Foundation – Adventure Traveler
Michelin-starred and James Beard Award-winning chef Carrie Nahabedian has visited 80 countries, principalities and islands. She says her journeys have helped her elevate her cooking. Often times she finds ways to give back to people in other countries through philanthropy and mentoring. See her video of her at: https://interactive.wttw.com/chefs-off-the-clock/carrie-nahabedian
For Carrie’s Armenian Shish Kebab and Armenian Rice Pilaf recipes, go to: https://www.jamesbeard.org/chef/carrie-nahabedian
For “Carrie Nahabedian, The Michelin-starred chef, 62, on post-riot rehabbing, the two types of line cooks, and the best advice she ever got,” Chicago MagazineOctober 2020, go to: https://www.chicagomag.com/Chicago-Magazine/October-2020/Carrie-Nahabedian/
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