Bueecos-Bulgarian cheese buns
A month ago I came to spend the weekend at my bf's apartment for the first time. We live in Israel but I study at Haifa Uni, while he's a high-tech employee in the center of the country. It was going to be Yom Kippur, but both of us decided not to fast, and cook instead. I looked for something easy and yummy to make, as I'm only a beginner at cooking. I remembered Gil Hovav's cookbook "Family Kitchen" (Google Books didn't find an English version, unfortunately) always appealed to me. There I found the Bueecos. We made them when I came to stay, and they were an epic success!
Ingredients:
a bit more than 3 cups self-rising flour
200 gr heated butter/margarine
1 small container yoghurt (should be about 200 gr)
1 cup Swiss or Caciocavallo cheese, grated
1/2 cup Feta crumbs
2 chopped and fried onions
1/2 cup pitted olives
Preparation:
In a large bowl, put all of the cheese, the marg/butter, and add the olives and onion. Blend well.
Knead the blend while adding the flour intermittently (is this the right word for it?). The book says you can try and do it with a food processor, using the steel razor.
When all of the flour is well integrated in the dough, begin to make small buns with it, and put them spaced on a baking tin covered with parchment paper.
Bake in 200 celcius deg., for 20-30 mins., or until golden-brown.
Note: You can keep the buns in the freezer prior to baking them and do it in the morning, or when you need a snack. They are also good when baked and kept in the refrigerator, as the cold brings out the cheese flavor.
Now, I have a question for experienced bakers: the kinds of cheese used for the Bueecos are extremely fatty and I need to watch what I'm eating, since I have an acne-prone skin. What low fat cheese can you recommend as a subsitue that would be equally good to taste, and won't spoil the recipe?
Ingredients:
a bit more than 3 cups self-rising flour
200 gr heated butter/margarine
1 small container yoghurt (should be about 200 gr)
1 cup Swiss or Caciocavallo cheese, grated
1/2 cup Feta crumbs
2 chopped and fried onions
1/2 cup pitted olives
Preparation:
In a large bowl, put all of the cheese, the marg/butter, and add the olives and onion. Blend well.
Knead the blend while adding the flour intermittently (is this the right word for it?). The book says you can try and do it with a food processor, using the steel razor.
When all of the flour is well integrated in the dough, begin to make small buns with it, and put them spaced on a baking tin covered with parchment paper.
Bake in 200 celcius deg., for 20-30 mins., or until golden-brown.
Note: You can keep the buns in the freezer prior to baking them and do it in the morning, or when you need a snack. They are also good when baked and kept in the refrigerator, as the cold brings out the cheese flavor.
Now, I have a question for experienced bakers: the kinds of cheese used for the Bueecos are extremely fatty and I need to watch what I'm eating, since I have an acne-prone skin. What low fat cheese can you recommend as a subsitue that would be equally good to taste, and won't spoil the recipe?