Borekalgerian Food
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
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.
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