Borek Algerian Recipes

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BOREK ALGERIAN



Borek Algerian image

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

250 g beef mince
1 onion, chopped
1 pinch cinnamon
1 1/2 cups parsley, finely chopped
2 eggs, beaten (optional)
6 phyllo pastry sheets (Feuille de brick sheets)
6 Laughing Cow cheese (optional)
vegetable oil

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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