Bourek (Algerian Spiced Meat Pastry Rolls)
Local name: بوراك
In short: Crisp cigar-shaped pastry rolls filled with spiced ground beef, parsley, egg and melting cheese, a Ramadan favorite on Algerian tables. It takes about 1 h 10 min in total and makes 6 servings.
- Prep
- 45 min
- Cook
- 25 min
- Total
- 1 h 10 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 340 kcal
Bourek is the fried pastry that appears on almost every Algerian table during Ramadan, often served next to a bowl of chorba. Paper-thin sheets are wrapped around a filling of ground beef, onion, parsley, chopped egg and a little melting cheese, rolled into cigars and fried until crisp and golden. They take time to roll, but they freeze well, so many cooks make a big batch ahead and fry them at the last minute.
Instructions
- Heat the olive oil in a skillet over medium heat and cook the onion for 6 minutes until soft.
- Add the beef and cook for 8 minutes, breaking it up, until browned and dry (71°C / 160°F). Stir in the paprika, pepper, cinnamon and salt, and let the filling cool for 10 minutes.
- Stir in the parsley, chopped eggs and cheese. Taste and adjust the seasoning.
- Keep the pastry covered with a damp towel. Lay one half-circle with the straight edge toward you and put 2 tbsp of filling near that edge.
- Fold in the two sides over the filling, roll up tightly into a cigar and seal the end with a dab of the flour paste. Repeat with the remaining pastry and filling.
- Heat the frying oil in a deep pan to 180°C (350°F). Fry 4 or 5 rolls at a time for 2 to 3 minutes, turning, until golden and crisp.
- Drain on paper towels and serve hot with lemon wedges.
Tips
- Make sure the filling is cool and fairly dry, or the rolls will burst in the oil. Keep unused pastry covered so it does not crack.
- To bake instead, brush the rolls with oil and bake at 200°C (400°F) for 15 to 18 minutes, turning once. They will be less blistered but lighter.
Questions and answers
Can I freeze bourek?
Yes. Freeze the rolled, uncooked rolls on a tray, then bag them. Fry from frozen at 170°C (340°F) for 4 to 5 minutes, until golden and hot all the way through.
What is the difference between Algerian bourek and Tunisian brik?
Algerian bourek is a rolled or folded pastry usually filled with minced meat, onion, parsley and cheese. Tunisian brik is a half-moon holding a whole egg and often tuna. Both use thin warqa or brik pastry.
Can I use chicken or a vegetarian filling?
Yes. Use shredded cooked chicken in place of beef, or a mix of sauteed spinach, onion and cheese for a meatless version.
How long does it take to make Bourek (Algerian Spiced Meat Pastry Rolls)?
About 1 h 10 min in total: 45 min of preparation and 25 min of cooking.
How many calories are in Bourek (Algerian Spiced Meat Pastry Rolls)?
About 340 kcal per serving, with 16 g of protein, 24 g of carbohydrates and 20 g of fat. These values are estimates.
Nutrition per serving
| Calories | 340 kcal |
|---|---|
| Protein | 16 g |
| Carbohydrates | 24 g |
| Fat | 20 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 560 mg |
Estimated values, calculated from the ingredients.
