Bouikous con Kashkaval - Sephardic Cheese Buns

A very popular "lachmaniya" (literally, "little bread") in Israel today are these cheese buns, made from Kashkaval cheese. They are often served as a side dish with a dairy meal, or after the meal, with Turkish coffee. The recipe was brought to Israel by Sephardi (Spanish/Portuguese) Jews who lived in Bulgaria and Romania. Here is what they look like after a professional chef prepares them:   
Our Hebrew elective cooking class's results were not very different (we didn't get a photo of the finished product to prove my statement - but they really did turn out looking very professional - and tasting delicious!)  Since Kashkaval cheese is hard to find in the Bay Area and is not inexpensive, I substituted a blend of Monterey Jack and Cheddar cheese.

Reisheet kol, leeshbor beitza l'toch ha'ke'ara ha'g'dola. (First of all, crack open an egg into the large bowl.)

Achshav, l'hoseef et ha'kemach me'al ha'beitza. (Now, add the flour onto the egg.)

La'seem et ha'g'veena ha'm'goorad l'toch ha'ke'ara. (Put the grated cheese into the bowl.)

V'az l'hoseef et ha'g'veena ha'l'vana v'ha'feta l'toch ha'ke'ara. (And then add the white cheese - we used ricotta - and the feta cheese into the bowl.)

U'va'sof, l'hoseef et ha'chem'a na'mes. (And finally, add the melted butter.)

L'arbev et ha'kol eem kaf. (Stir everything with a spoon.)

V'az l'arbev et ha'kol eem ha'yada'eem. (And then stir everything with the hands.)

L'chalek et ha'batzek l'30 kadooreem. (Divide the dough into 30 balls - about the size of an apricot or golf ball.)

Leetbol et ha'kadooreem ba'gveena ha'm'goorad, v'az la'seem otam al ha'tavneet.  (Dip the balls into the grated cheese, and then put them on the baking dish.)

Achshav zeh moochan la'seem ba'tanoor.  (Now, it's ready to put in the oven.)

Below is the vocabulary we used for this lesson: