Borekalgerian Recipes
BOUREK (MEAT FILLED PASTRY)
This is an Algerian appetizer. Traditionally ground lamb is used for the filling but you can also try ground beef or turkey or even one time I did spinach and feta. You can also adjust the seasonings. I think phyllo dough is a pain to work with and was told to try it with an asian type wrapper. I tried but it didn't come out as well. You can fold the dough around it pretty much any way you want. Just do them all the same so they cook in the same amount of time.
Provided by Cookie16
Categories Lunch/Snacks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter in a skillet over medium heat.
- Add the lamb and stir-fry a minute.
- Add the onion, parsley, salt, pepper and cinnamon and cook over medium low heat til lamb is cooked through.
- Take one sheet of phyllo and fold both side to the center length-wise.
- Sprinkle lightly with melted butter.
- Place 2 heaping tablespoons of meat stuffing at one end of the phyllo.
- Press it out til it is about 4 inches wide and 1 inch deep.
- Roll the dough over and roll about 3 times.
- Sprinkle a bit more butter on the end and dab with egg to seal.
- Do this with the remaining meat mix and phyllo.
- Bake in a buttered baking dish in 350 degree oven for 15 to 20 minutes.
BOREK ALGERIAN
Borek is usually served in Algeria along side a soup (Chorba) during Ramadan. Borek has a crisp pastry on the outside and is oozing with cheese and meat inside, absolutely delicious.
Provided by Sarah Boudjema
Categories Meat
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 175.4, Fat 9.6, SaturatedFat 3.5, Cholesterol 29.6, Sodium 128.8, Carbohydrate 12.7, Fiber 1.2, Sugar 0.9, Protein 9.2
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- In a deep pan preheat 1 tbsp of olive oil. Place chopped onion into the pan and cook on medium heat until half-way cooked. Add minced beef and season with salt and pepper. When beef is almost ready add parsley and mix well through.
- Let the beef cool down before rolling it into the pastry. Beat the egg in a small bowl and prepare cream cheese. Take one sheet of the pasty out of the packaging and spread half triangle of cheese just a few inches over the bottom part of the pastry. Add 3 tbsp of minced beef and start rolling quite tightly. When you get to the middle of the pastry fold in the sides and egg wash the top part, roll the rest and place on the baking tray lined with parchment paper. Continue until all the beef is finished. Brush each borek with egg wash.
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- Chakchouka – A Traditional Algerian Food for Breakfast. Geniuskitchen.com. What is it: A simple and easy-to-make dish, comprising of small pieces of shredded round flatbread or rougag, blended with a stew or marqa, prepared with diced lambs.
- Harira – A Tasty Algerian Soup Dish for Ramadan. Allrecipes.co.uk. What is it: A popular starter, it is mostly eaten during Ramadan. The main ingredients include meat (lamb, chicken or beef), beaten eggs, rice, herbs (celery, coriander, and parsley), chickpeas, tomatoes, lentils, onions, olive oil, and spices.
- Couscous – Algeria’s National Dish. Allrecipes.com. What is it: A healthy and nutritious dish of steamed semolina balls, often served along with veggies like potato, turnips, and carrot as well as meat such as lamb, mutton, and chicken.
- Baguette- A Famous French Cuisine of Algeria. Cookingwithkarli.com. What is it: A thin-loafed French bread prepared from lean dough popular in most Algerian households, served with veg curries and meat stews.
- Bourek – Algeria’s Sought-After Iftar Cuisine. Geniuskitchen.com. What is it: A delicious baked pastry, made using phyllo (unleavened flaky dough), filled with eggs, mashed potatoes, parsley, onions, olives and cheese (optional).
- Chorba Frik – One of Algeria’s Sought-After Dishes. Geniuskitchen.com. What is it: A traditional Algerian soup, also eaten during Ramadan, made from tomatoes, green wheat or frik, chickpeas, squash, peas, beans, and eggplant.
- Moloukhiya – A Tasty Algerian Curry. Foodandwine.com. What is it: A delicious curry made from a vegetable of the same name, which has a bitter taste. Besides the sufficient amount of chilies and spices, the addition of tender lamb or shredded chicken makes it all the more lip-smacking.
- Dolma – Popular Vegetarian Food of Algeria. Allrecipes.com. What is it: A preparation of stuffed vegetables, comprising fillings of zucchini, tomato, pepper, onion, garlic, and eggplant.
- Makroudh – A Famous Dessert of Algeria. Finedininglovers.com. What is it: A diamond-shaped sweet pastry, made from a dough of semolina and flour, filled with nuts, dates as well as almond paste.
- Shakshouka – A Classic Algerian Dish. Marthastewart.com. What is it: A unique platter of poached eggs surrounded in a bed of tomato sauces, pepper, chilies, as well as onions, topped with spices of paprika, nutmeg, paprika, and cumin.
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