It’s been a while since we’ve had a reader request, but one came in during my convalescence, and I’m hoping you could help.
Here’s the request from Steph:
“My mother and grandmother would make I believe it was a choreg with a cheese topping - it almost looked and tasted like what you would use for Bedek. (Perhaps Steph means boreg?) Is that so? Can you help me out I'd like to try to make it but I am not sure what I would use. I believe that the dough is the choreg base and then that was placed in a shallow pan and made into a valley for the cheese filling to be put in the valley and then cooked. I have no idea what they call that either.”
My research didn’t turn up anything that matched her description, but I did suggest my grandmother’s recipe for Banerov Hatz which could be altered.
Please send any suggestions to firstname.lastname@example.org.