Ingredients

For the dough

- 1 kg flower

- 1 teaspoon salt

- 2.25 cups water

- corn oil

For the filling

- 3 potatoes

- 1 onion

- feta cheese

- cottage cheese

- salt and pepper

For coating

- 1 egg

- sesame seeds

In a mixing bowl place the flour and add the salt.

Add water and mix. When it has a solid consistency start to knead it with your hands.

Knead the dough for 20 min over your table.

Divide it in small pieces and make small balls with your hands. Put them on a bowl.

Add corn oil until they are half deeped in it. Wrap the bowl and leave it for 12 hours.

Make the filling: boil the potatoes and mash them with a fork.

Chop the onion and fry it in a pan with some olive oil.

When they are well tanned add them with the potatoes. Add 1 egg.

Mix the cheeses and add them in the bowl. Mix everything and add salt and pepper to taste.

Make the burekas: on your table put some of the oil from the bowl. Add one ball and with your hands make it as flat as you can.

Fold the bottom of the dough and add the filling in a row.

Turn the bottom part of the dough and then the upper part to cover the filling. Continue to roll the dought until you have a good roll and press the ends of the roll.

Roll the bureka like in the pictures.

Put them in a oven tray, add extra oil on top. Spread the egg. Beat the egg.

Brush the egg on the top and add the sesame seeds. Cook in the oven 200°C (390F) for 10 min.

Then lower the temperature to 180°C and cook for 20 min or until ready. The burekas should be golden brown.

Serve warm.