1. Mix the eggs and the salt and whisk lightly.

2. Add the flour and knead very well.

3. Divide the dough into 14 equal parts, roll them into balls and cover with a clean dry towel.  Let them rest for half hour.

4. Put a very large pan holding 12 liters of water on to boil.

5. Meanwhile, wash the cheeses several times to remove the salt, drain well and let them dry a little.

6. Then mix them together with the parsley and pepper powder.

7. Roll each ball into a flat circle, working it until it becomes really thin and circular, about 70 cm wide. To do this, use a thin long rolling pin, constantly covering utensils, worktop and dough with a thin layer of flour to prevent the dough from sticking.

8. Grease the bottom of the oven dish with half of the shortening and place one layer of uncooked dough on the bottom.

9. Roll another ball into a large thin circle and carefully immerse in the boiling water for 10 seconds, then remove it from the water and rinse immediately in cold water.

10. Open the dough with the hands underneath the running cold water, drain it and put it in the baking dish.

11. Repeat for 4 layers of dough, brushing the fourth one with melted butter. Add another 3 layers (see p 268).

12. Spread the filling over the seventh layer evenly and loosely.

13. Cover with another 4 layers of boiled dough, brushing the fourth one with butter. Add two more boiled layers and finally cover with one uncooked layer.

14. Close the sides well by folding the last layer in towards the bottom of the oven dish.

15. Light all the burners of your gas cooker and place the large dish on top.

16. For 30 minutes, turn the dish constantly to ensure equal heat all over.

17. When the bottom of the pastry starts to turn golden, let the dish cool for 20 minutes to allow the cheese to harden a bit.

18. Prepare a second dish of equal size and cover its bottom with the rest of the shortening.

19. Carefully turn the pastry over. If the surface is too wet, dip it a bit with absorbing paper. Heat it for another 20 minutes, again turning regularly and checking until the bottom becomes golden.

20. Leave to cool for 30 minutes, to allow the cheese to harden a little. This will make it easier to cut and serve. Usually soubeureg is cut into squares of 8 by 10 cm.

Note

Once the portions are cut, they can be kept in the freezer and defrosted to serve as part of a large mezze table.