Rezikas Cheese Potato Bourek Algerian Spring Rolls Recipes

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!

MEAN CHEF'S CHEDDAR CHEESE POTATO ROLLS

Steps:

• Lightly oil mixing bowl and dough hook to prevent dough from sticking.
• In mixing bowl, whisk together water, milk or half and half, sugar, salt, yeast, shortening and hot sauce.
• Stir to dissolve salt and sugar.
• Stir in grated potatoes and 1 1/2 cups of the cheese and enough of the flour to make a soft dough.
• When you can no longer mix by hand, begin kneading or remove dough to a mixer and knead 8 minutes.
• Turn dough out onto a lightly floured board and knead by hand about 2 minutes to smooth.
• Cover with a tea towel and let rest 15 minutes.
• Divide dough into roll-sized mounds, about 12-16, depending on size desired.
• Form into ovals and place on a baking sheet.
• Brush with melted butter and sprinkle tops lightly with cornmeal.
• Place baking sheet in a large, drawstring plastic bag and let rolls rise 30 minutes.
• Pre-heat oven to 400 degrees F.
• Make a shallow slash on top of each roll.
• Bake for 15 minutes, then reduce heat to 375°F.
• and sprinkle remaining 1/2 cup of cheese on top of bread.
• Bake another 10 minutes or until rolls are nicely browned and cheese is melted.

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!

ALGERIAN FARINA ROLLS

Steps:

• Mix the yeast with 1/4 cup of salted water. Let the yeast rest until it rises & becomes bubbly, roughly 5 minutes.
• Place the flour, farina, & salt in a large bowl then stir in the olive oil. Add the yeast mixture to the dry ingredients & stir. Slowly add 1/2 cup of water, stirring well to combine all the ingredients. Make sure you get rid of any lumps.
• Cover the dough in a clean damp cloth & let it rise in a warm place for 1 1/2 hours.
• Optional: Brown the sesame seeds on a pan in a hot oven for 2 minutes before using, this enhances their flavor.
• Preheat the oven to 400 degrees. Lightly spray a baking sheet with cooking spray.
• Mix the seeds into the dough, stirring gently. Place small amounts of dough in the shape of balls (roughly 15) on the baking sheet. Brush lightly with the egg & bake for 20 minutes.