Arab Turnovers with Cheese, Mint and Ricotta
The cheese version of the Arab turnovers, with ricotta and mozzarella bound with an egg and perfumed with fresh mint and parsley. The mint is not optional — it is exactly what separates this from any other cheese filling.
They close two ways: folded into a canoe shape, or pinched and twisted at the ends like a wrapped sweet.
The base is the dough for Arab turnovers.
Ingredients
- Base dough for Arab turnovers
- 200 g fresh ricotta
- 200 g mozzarella, grated
- 3 tbsp grated hard cheese
- 1 egg
- 3 tbsp chopped parsley
- 2 tbsp chopped fresh mint
- Salt, pepper and nutmeg, to taste
Method
- 1
Mix the ricotta with the cheeses, the egg and the chopped fresh herbs. Season with salt, pepper and a good pinch of nutmeg.
- 2
Put 3-4 tablespoons of filling in the center of each disk of dough.
- 3
Closing: fold the edges toward the middle into a canoe shape, or pinch the ends and twist them like a wrapped sweet.
- 4
Bake at over 200 °C for 10-15 minutes, until the cheese is melted and the dough golden.
The Ricotta Universe: Freshness and Flavor in Every Recipe
Mild, delicate and enormously versatile, ricotta is the star of our family table. We take you step by step through everything you can make with it, from traditional savory dishes of the Mediterranean to Slavic and regional baking. With tips on handling, draining and baking so that every one of them comes out right.
