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Bouikous con Kashkaval − Sephardic

These aromatic buns are truly delectable and so easy to make. The dough may be prepared in advance, wrapped, kept in the refrigerator, and baked just before serving.

Ingredients (makes 30 bite-size buns)

  • 350 g (121/2 oz, 21/2 cups) self-rising flour

  • 250 g (9 oz) gvina levana (soft white cheese) or ricotta

  • 200 g (7 oz) hard cheese (gruyere, kashkaval or Parmesan), grated

  • 150 g (5 oz) brinza or feta, crumbled

  • 1 egg

  • 200 g (7 oz) butter, melted

  • The Coating:

  • 50 g (2 oz) hard cheese, grated

Preheat the oven to 200°C (400°F).

 

In a bowl, mix all the ingredients (except the cheese for the coating) into a very soft dough. Add some flour if it's too moist.

 

Divide into 30 balls the size of apricots. Dip the dome of each ball in the grated coating cheese and arrange them evenly spaced on a tray lined with baking paper.

 

Bake for about 20 minutes until the buns are golden. Cool slightly on a rack and serve at once.

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photo: Eilon Paz ("The Book of New Israeli Food")

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