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Bourek

Name: Bourek
Total time: 40 min
Yield: Serves 6
Cuisine: Algeria
Ingredients: 12 Spring roll wrappers; 250g Ground Beef; 1 Onion; 1 bunch Parsley; 2 Hard-boiled eggs; 60g Melting Cheese; A pinch Cinnamon powder; 1 tsp Salt; A pinch Black Pepper; To taste Oil for frying; 1 Lemon

Snack

⏱ 40 min

👥 Serves 6

Difficulty ⭐

Thin pastry rolled around ground meat, egg, and cheese and fried — a Ramadan classic in Algeria.

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📖 The Story Behind This Dish

Bourek is a fried pastry said to have arrived in the Ottoman era, and in Algeria it's indispensable on the Ramadan table. Thin dioul pastry is rolled into cigars around ground meat, onion, parsley, boiled egg, and cheese and fried. It's classically paired with chorba frik.

🌆 Where it's eaten: On a Ramadan evening in an Algerian kitchen, a mother fries bourek as fast as she rolls them, piling them up beside the pot of chorba.

🥕 Ingredients (serves 6)

Spring roll wrappers 12
Ground Beef 250g
Onion 1
Parsley 1 bunch
Hard-boiled eggs 2
Melting Cheese 60g
Cinnamon powder A pinch
Salt 1 tsp
Black Pepper A pinch
Oil for frying To taste
Lemon 1

👩‍🍳 Instructions

Sauté the ground meat and chopped onion in a frying pan and season with salt, pepper, and cinnamon.
Mix in the chopped parsley and cool.
Place meat, chopped boiled egg, and cheese on each spring roll wrapper.
Fold in the sides and roll into cigars.
Fry in 170°C oil until golden.
Serve with lemon.

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