Golden, crispy boureks filled with a tender mixture of ground meat, onion, parsley, and melted cheese. An Algiers classic to serve piping hot with lemon.
Ingredients
- 8 sheets round brick pastry sheets
- 300 g ground beef
- 1 piece yellow onion
- 0.5 bunches fresh flat-leaf parsley
- 2 pieces eggs
- 4 pieces soft spreadable cheese, such as Laughing Cow
- 500 ml sunflower oil
- 15 g unsalted butter
- to taste fine salt
- 1/2 tsp ground black pepper
- 1/4 tsp ground cinnamon
- 1 piece lemon
Method
- Sauté the finely chopped onion in the butter with a drizzle of oil over medium heat until it becomes tender and smells slightly sweet.
- Add the ground meat, breaking it up with a spoon, and cook until it loses its juices and begins to brown in spots.
- Season with salt, pepper, and cinnamon, then let the filling dry out gently until it reaches a tender but not wet texture.
- Off the heat, fold in the chopped parsley and let it cool slightly so the pastry sheets do not tear during assembly.
- Mix one egg into the warm filling to bind it. Keep the other egg beaten separately to help seal the boureks if needed.
- Lay out a brick pastry sheet, place some filling near the edge, add spreadable cheese, fold the sides in, and roll tightly without crushing.
- Heat the oil in a deep skillet. It is ready when a small piece of pastry sizzles immediately without blackening.
- Fry the boureks, turning them gently, until they are evenly golden, crispy, and feel light to the touch.
- Drain on paper towels and serve immediately with lemon wedges, while the outside is still crackling.
Nutrition
Per serving
- Energy
- 558 kcal
- Protein
- 23.52 g
- Carbohydrate
- 19.3 g
- Fat
- 43.55 g
- Fibre
- 1.92 g
- Calcium
- 141.08 mg
- Iron
- 1.49 mg
- Magnesium
- 32.93 mg
