hard or semi-soft cheese: Edam, Gouda, cottage, etc.
With finger tips, press down pastry in 2 or 3 places to prevent filling from spreading beyond pastry. Cut cheese into narrow strips about 1 cm wide and place on pastry, allowing a small margin of dough between each cheese slice and all around. Cook in preheated hot oven until pastry becomes crisp and crusty, about 20 - 30 minutes.
Serves 4 - 6
country : Egypt
course : mezze
source : Egyptian Cooking : A Practical Guide / Samia Abdennour