Updated: Mar 5
How to make ''Hellim Boregi''
For the pastry:
1/2 kg plain flour
1/2 tsp salt
1/4 cup olive oil
warm water, as required
For the filling:
2 hellim, grated
1 tsp dried mint or 3 sprigs finely chopped fresh mint
1-2 onions, finely chopped and lightly fried in a little oil
1/2 tsp black pepper
2 cups sunflower oil, for frying pastries
Mix the flour, salt and oil in a bowl. Gradually add warm water andd knead until dough is smooth. Cover dough with a clean towel and leave to rest for 30 minutes. In another bowl, add the hellim, mint, egg, onions, black pepper and mix.
Cut the pastry into small balls, about the size of an orange. Prepare each, one by one. Using a rolling pin, roll out pastry into a thin large circle. Using a tablespoon, at intervals, spoon the prepared filling onto half of the pastry.
Fold the empty half of the pastry onto the side with the mixture. Leaving a 2 cm circumference around each filling, cut around each using a pastry cutter and seal well by pinching the edges together. In a medium-sized pan, fry pastry in hot oil until lightly goldden brown on both sides. When ready, place in a saucepan and cover to prevent them from hardening. Serve hot.
Sources: Tastes from Cyprus, https://www.youtube.com/watch?v=s-ud5dGBjuw