Algerianbeef Recipes

BOREK ALGERIAN

Steps:

• Gently saute the onion for around 5 minutes until soft.
• Add the beef mince and brown.
• Add a pinch of cinnamon, salt and pepper, and the chopped parsley and stir well.
• On a gentle heat add the beaten egg taking care not to let it scramble.
• Let this mixture cool or the pastry will disintegrate.
• Place 2 or 3 tablespoons of beef mixture about 1.5 inches from the bottom of the phyllo pastry sheets (feuille de brik) leaving approximately one inch either side.
• Cut the cheese in half and lay across the mixture.
• Pull the phyllo (brik) up from the bottom; fold the sides to the centre of section and continue to roll.
• Place the Boreks (fold side down) in a frying pan with vegetable oil.
• Fry on both sides until golden.

ALGERIAN BEEF

Steps:

• In a large skillet over medium heat, sauté ground beef, onion, green bell pepper and garlic until vegetables are tender and beef is browned, about 6 minutes; drain.
• Stir in kidney beans, hominy, salt, basil, pepper, sugar, oregano and red pepper flakes.
• For a soup consistency, similar to Mexican Pozole, add up to 2 cups water* until desired consistency is reached.
• Simmer, uncovered, for 10 minutes. Serve warm over rice or pasta.
• *NOTE:Without adding the water, meat mixture can be used as an empanada filling.