Bourek Algérien
Bourek is a savory pastry, typically made with thin, flaky dough (feuille de brick or phyllo), filled with seasoned ground meat, onions, herbs, and often cheese. It's a popular appetizer or side dish, especially during Ramadan, and can be fried or baked until golden brown.
🧂 Ingredients
- 500 g Ground beef
- 1 medium Onion(finely chopped)
- 0.5 cup Fresh parsley(finely chopped)
- 2 large Eggs(beaten, plus 1 for brushing)
- 0.25 tsp Cinnamon
- to taste Salt
- to taste Black pepper
- 12 sheets Feuille de brick (or phyllo dough)
- 6 triangles Laughing Cow cheese triangles (or similar soft cheese)(optional)
- for frying Vegetable oil
- for sealing Flour and water paste
👨🍳 Instructions
- 1
In a skillet, sauté the chopped onion until softened, about 5 minutes. Add the ground beef and cook until browned. Drain any excess fat.
💡 Tip: Ensure the onion is translucent but not browned. - 2
Stir in the chopped parsley, cinnamon, salt, and pepper. Cook for another minute. Remove from heat and let the mixture cool slightly.
- 3
Once cooled, mix in the beaten eggs. This helps bind the filling.
💡 Tip: Allowing the mixture to cool prevents the eggs from scrambling. - 4
Prepare the feuille de brick sheets. Lay one sheet flat. If using cheese, spread about half a triangle of cheese near the bottom edge.
💡 Tip: Work with one sheet at a time to prevent them from drying out. - 5
Spoon 2-3 tablespoons of the meat filling onto the cheese (or directly onto the pastry). Fold the bottom edge up, then fold in the sides, and roll tightly to form a cigar shape.
💡 Tip: Ensure the filling is evenly distributed. - 6
Seal the edge with a little flour and water paste. Brush the top of the bourek with the remaining beaten egg.
💡 Tip: This paste acts as glue to keep the bourek sealed. - 7
Heat vegetable oil in a frying pan over medium heat. Fry the boureks in batches until golden brown on all sides, about 3-4 minutes per side.
💡 Tip: Do not overcrowd the pan. - 8
Alternatively, bake the boureks on a baking sheet lined with parchment paper at 180°C (350°F) for about 15-20 minutes, or until golden brown.
💡 Tip: Brushing with oil or egg wash before baking helps achieve a golden color. - 9
Drain fried boureks on paper towels. Serve hot.
💡 Tip: Serve immediately for maximum crispiness.
💡 Pro Tips
- ✓For a spicier version, add a pinch of cayenne pepper or harissa to the meat filling.
- ✓You can substitute ground lamb or chicken for beef.
- ✓If using phyllo dough, brush each layer with melted butter or oil before filling and rolling.
🔄 Variations
- Add finely chopped olives or capers to the filling.
- Include mashed potatoes in the filling for a heartier bourek.
- Experiment with different cheeses like feta or mozzarella.