Rezikas Cheese Potato Bourek Algerian Spring Rolls Food

CHEESE BOUREKAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Beat 1 egg in a medium bowl, and mix in the cheese. Season with parsley, garlic powder, onion powder, salt, and pepper.
• On a lightly floured surface, cut each sheet of puff pastry into 6 equal squares to give 12 squares in total. Beat the remaining egg with water in small bowl. Brush edges of each square lightly with egg wash. Place a heaping tablespoon of the cheese mixture in the center of each square. Fold pastry over the filling, and seal edges with a fork. Transfer to the prepared baking sheet, brush with remaining egg wash and sprinkle with sesame seeds.
• Bake in the preheated oven 30 minutes, or until golden brown. Serve immediately.

REZIKA'S CHEESE & POTATO BOUREK (ALGERIAN SPRING ROLLS)

Steps:

• Mix all the ingredients together in a large bowl, check for seasoning - adjust if required. Allow the mixed filling to cool if the mash is hot.
• Fill & roll your bourek as follows:.
• Lay 1 spring roll sheet on your work surface & place 2 generous teaspoonfulls of the filling onto the sheet. You need to place it in a line approx 1" up from the bottom of the sheet & the line of filling should have a fraction over 1" of spring roll sheet visable on both the left & right side.
• Next bring the left side of the sheet over the filling - it will overlap the filling by about an inch. Do the same with the right side.
• Take the bottom of the sheet in both hands & pull it up so that it covers the line of filling.
• With a pastry brush or the back of a teaspoon, brush a small amount of the flour paste along the edges of the sheet.
• Now start to roll the bourek, be careful to keep it tight & even. When you have rolled it up securely, you can brush a tiny amount of the paste along the seam so that the bourek stays closed whilst it is being fried.
• Repeat these steps with the remaining spring roll sheets.
• Now you can either freeze the bourek or fry them in a little oil. Cook over a medium heat in batches, in a large frying pan / skiller & fry until a deep golden colour on all sides - turning as required!

BOUREK (MEAT FILLED PASTRY)

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.

ALGERIAN CHICKEN & PRESERVED LEMON BOUREK

Steps:

• In a medium sized casserole, heat the olive oil & gently fry the onion until pale golden. Add the chicken & fry for 15-20 minutes on a medium heat.
• Add your ras el hanout & the Season All, mix well & cook for a few minutes.
• Wash the preserved lemon really well (make sure to discard the flesh), then chop it very finely & add to the casserole. Cook for a few more minutes.
• Remove the casserole from the heat, add the coriander (cilantro) & allow to cool. Mix in the chopped eggs & re-season if required.
• Once the filling is cooled completely, you are ready to assemble the bourek.
• Make your flour paste by putting the flour in a bowl & gradually adding the water until you have a very runny paste - a bit like crepe batter.
• Lay 1 spring roll sheet on your work surface & place 2 generous teaspoonfulls of the filling onto the sheet. You need to place it in a line approx 1" up from the bottom of the sheet & the line of filling should have a fraction over 1" of spring roll sheet visable on both the left & right side.
• Next bring the left side of the sheet over the filling - it will overlap the filling by about an inch. Do the same with the right side.
• Take the bottom of the sheet in both hands & pull it up so that it covers the line of filling.
• With a pastry brush or the back of a teaspoon, brush a small amount of the flour paste along the edges of the sheet.
• Now start to roll the bourek, be careful to keep it tight & even. When you have rolled it up securely, you can brush a tiny amount of the paste along the seam so that the bourek stays closed whilst it is being fried.
• Repeat these steps with the remaining 35 spring roll sheets.
• Now you can either freeze the bourek or fry them in hot oil (I like to deep fry at approx 165-170c) in batches, until a deep golden colour & very crispy!

BOUREKI (A RECIPE FROM CRETE)

Steps:

• Preheat oven to 350 degrees F (170C).
• Put the zucchini, potato and onion into a deep bowl and sprinkle with 1/2 cup flour, salt and pepper to taste (careful! the cheese will have lots of salt don't use too much), all the grated cheese, mint, garlic, olive oil, and toss to coat all slices.
• Pour this mixture into a greased (olive oil) 13 X 9" pyrex baking dish (this doesn't have to be pretty- it won't show much when baked and sliced- taste is everything!).
• Press down with palms of hands to compact somewhat. Carefully pour 1/4 cup water over top.
• Bake for about 1 hour and 20 minutes. (if boureki appears to be too dry during baking, you can add up to 1/4 cup more water - but careful, the zucchini and potatoes will also release liquid during baking).
• Allow to cool 15 minutes before cutting into.

POTATOE BUREK - BOSNIAN POTATOE SPIRALS

Steps:

• Heat oil in a non stick pan and add small potatoe cubes. Let fry until they are crispy and brown.
• After a couple of minutes (before potatoe cubes go brown) add onion and garlic. Don't let them burn.(you can add a bit of water to prevent that from happening).
• Add allspice, salt and pepper to taste.
• Butter a dish/pyrex/ with one TB of meltet butter.
• Take one phyllo sheet, brush with meltet butter, and put another pastry sheet on top of it.
• Place potatoe filling on one end of the phyllo sheets.
• Roll up like a cigar and form a spiral.
• Do so with the rest of sheets and filling.
• Place burek spirals into form and brush with the rest of the melted butter.
• Let bake at 180°C until golden, crispy (about 15 to 20 minutes).
• Enjoy with salad and/or yoghurt sauce.