About this Dish
Crisp, deep-fried pastry rolls filled with spiced meat, egg, and cheese.
History & Origin
Brought to Algeria via Ottoman influence, bourek became a Ramadan staple, traditionally eaten to break the fast alongside soup.
IngredientsServes 2
🥩Ground beef or lamb, 400g
🧅Onion, 1 large, finely chopped
🥚Eggs, 4 (2 hard-boiled and chopped, 2 beaten for sealing)
🧀Gruyère or Edam cheese, 100g grated
🌿Fresh flat-leaf parsley, a small handful, finely chopped
🧄Garlic, 2 cloves, minced
🫙Ras el hanout or mixed spices (cumin, paprika, black pepper), 1 tsp
🫓Spring roll or brick pastry sheets, 10–12 sheets
🧂Salt, to taste
🫒Vegetable oil, for deep frying
Method
1
Heat a little oil in a pan over medium heat and fry the onion and garlic until softened and golden. Add the ground meat and cook through, breaking it up as it cooks, then season with ras el hanout, salt, and pepper.2
Remove the meat mixture from the heat and let it cool slightly. Stir in the chopped hard-boiled eggs, grated cheese, and fresh parsley, then taste and adjust seasoning if needed.3
Lay a pastry sheet on a clean surface and place 2–3 tablespoons of the filling near one end. Fold in the sides, then roll tightly into a cigar or spring roll shape, sealing the edge with a little beaten egg to keep it closed.4
Repeat with the remaining pastry sheets and filling until all the mixture is used up. Make sure each roll is tightly sealed so it doesn't open during frying.5
Pour enough vegetable oil into a deep pan to submerge the rolls and heat to around 170–180°C (340–355°F). Fry the boureks in batches for 3–4 minutes, turning occasionally, until they are deep golden and crispy all over.6
Remove with a slotted spoon and drain on kitchen paper to absorb excess oil. Serve hot as a starter or snack, optionally alongside a squeeze of lemon juice or a fresh salad.User Reviews
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