The Ferguson Recipes


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Bourag - Armenian Squash Dish
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Bourag - Armenian Squash Dish
F ✖️ 🌞 🧵
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Discover Bourag, a treasured Armenian squash dish that transforms humble zucchini into a savory delight. This family heirloom recipe combines grated zucchini with eggs, cheese, and herbs for a golden, soufflé-like casserole that can be served hot or cold. The special preparation technique removes excess moisture for perfect texture every time. A versatile side dish that pairs beautifully with grilled meats or stands alone as a vegetarian main!
AKA: Boorag or Beoreg or Borag or Bereg or Borek
This is a favorite recipe of our family, passed on to us by our good friend and neighbor, Florence Kasian (Kashian?).
Ingredients
2 to 5 medium zucchini squash
1 cup grated cheese**
4 beaten eggs
1/2 cup flour
1 to 2 tablespoons dried chopped parsley
salt and pepper
butter


**The original recipe called for Wisconsin, brick or Muenster cheese. Our family uses Monterey Jack or Pepper Jack.
Directions
Grate squash and sprinkle with salt.
Put in a colander, put a heavy bowl or plate on the squash and let it sit(overnight in the fridge or 1 hour on the counter). Squeeze out any remaining liquid.
Mix with other ingredients.
Put in a buttered baking dish.
Dab butter over the top.
Bake in a moderate oven (350) for 45 minutes or until top is lightly browned.
May be served hot or cold.
Serving Size: Serves 6 - 8 people as a side dish.
🧑‍🍳 The Cook:  Carol Jancsi 🔑 Keywords: Armenian, squash, zucchini
🗂️ Categories: 🌽 Sides, 🌎 World Foods
📚 Cookbooks: From The Ferguson Family, Cooking With "Cow" (Carol Jancsi), Uncle Dave's Cookbook, The TFR Cookbook
Recipe #558 was added on March 18, 2009 and last updated on April 07, 2025.
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