Algerian Chicken Preserved Lemon Bourek Recipes

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!

CHICKEN TAGINE WITH GREEN OLIVES & PRESERVED LEMON

Steps:

• In a medium-sized tagine or Dutch oven, arrange chicken thighs in a single layer.
• Sprinkle the onion, cilantro, parsley, garlic, cumin, ginger, paprika, ½ teaspoon of the pepper, and saffron over the chicken.
• Add 2 cups of water and cover.
• If using a tagine, set it on a flame-tamer over medium heat.
• If using a Dutch oven, set it over medium-high heat (you will not need the flame-tamer).
• Bring to a boil.
• Reduce heat and simmer gently for 30 minutes.
• Meanwhile, pit each olive by placing on a cutting board and smashing firmly with the flat side of a heavy knife. Discard pit.
• Add the olives, preserved lemon, and lemon juice to the tagine and cook 20 minutes more, until the chicken meat is falling off the bones.
• Season with salt and pepper to taste.

DOIGHTS DE FATMA / FATMA'S FINGERS - TUNISIAN SPRING ROLLS

Steps:

• Put the prawns in a bowl with the cilantro, lemon, capers, spice, salt & harissa. Add the ricotta & mix together using your hands or a wooden spoon.
• Mix in the egg & the black pepper.
• Take a sheet of phyllo pastry, fold in half to strengthen. Place a line of filling in the middle of the sheet, then roll up tightly - making sure to tuck the sides over the filling first. You can seal the fingers with a little water - this will stop the oil seeping in & the filling from bubbling out.
• Pour enough sunflower or vegetable oil into a large frying pan to cover the bottom by 1/2". Heat the oil over a medium heat until it is around 180c, then fry the fingers in batches for around 8-10 minutes or until they are crisp & deep golden, you will need to turn them so that they cook evenly.
• Remove the fingers wfrom the oil with a slotted spoon & stand upright on plenty of kitchen paper to drain. Serve warm. (if you do want to make these slightly ahead of time, you can fry them & reheat in the oven but take care not to leave them too long as the prawns will over cook & become rubbery.