Recipe Corner: Cheese Beureg Cake


This original and savory recipe is courtesy of “Kevani cooking with minor adjustments” by Salpy’s International Kitchen. Discover signature recipes created by the amazing Salpy Rozario herself, and “an incredible selection of international recipes adapted, tried, and tested with minor or major adjustments.”


4 large eggs

1/2 cup oil

1/2 cup plain white yogurt

2 cups flour

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200 gm (7 ounces) akkawi or halloumi cheese (found in most Middle Eastern markets)

3/4 cup shredded mozzarella cheese

1/2 teaspoon black pepper

1/2 teaspoon cayenne pepper

1/2 teaspoon baking soda

1/2 teaspoon sugar

1/4 cup milk

2 teaspoons baking powder

1/2 teaspoon salt (if cheese is salty, do not add salt)

1 medium onion, chopped

2 tablespoons fresh chopped parsley

20 pitted olives (green or black), sliced

Sesame and nigella seeds, optional

Serves 8-10.


Preheat oven to 350 degrees.

In a large bowl, mix together the flour, baking powder, sugar and baking soda. Set aside.

In a stand mixer bowl, using the whisk attachment, beat the eggs, add to the oil and yogurt, and beat until well incorporated. Gradually add the flour and mix until it becomes a smooth batter. Add the remaining ingredients, and stir until well combined.

Pour batter into a greased and floured Bundt cake pan. Top with sesame or nigella seeds, if desired. Bake for about 45 minutes or until a toothpick inserted in the center comes out clean.

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