Bourek
(Beef-stuffed Pastry Rolls) Recipe
Origin: Algeria Period: Traditional
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This is a classic Algerian pastry that's served as one of the dishes to break the Ramadhan feast.
Ingredients
60ml vegetable oil
1 small onion, ghopped
225g minced beef
1/2 tsp salt
1/4 tsp black pepper
1 egg, beaten
2 tbsp flat-leaf parsley, chopped
6 sheets phyllo pastry (about 30cm x 42cm)
lemon wedges, to garnish
Bourek
(Beef-stuffed Pastry Rolls) Preparation:
Method:Add 1 tbsp oil to a pan and use this to stir-fry the onion until soft. Add the beef, salt and black pepper and stir-fry for a further 5 minutes. Add the egg and then the parsley and cook for 1 minute, stirring all the while. Allow to cool almost completely then spread out the phyllo sheet with the short edge facing you. Place 2 heaped tbsp of the beef mix 5cm from the short edge. Fold both of the long ends into the middle then, beginning with the end nearest you roll the pastry up so that you end-up with a parcel some 10cm long and 4cm wide.
Repeat until all the mixture has been used. Add the remaining oil to a pan, heat over a medium flame and add the rolls. Brown on each side for about 3 minutes. Serve warm on a plate, garnished with lemon wedges.
Read: Recipe Articles and Reviews
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More African recipes... More North African recipes... More main course recipes... More Traditional recipes... More recipes for Meat... More recipes for Pies and Tarts... More recipes for Beef... More Baking recipes...
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