Bourek is a delicious Algerian starter served during Ramadan to accompany the traditional chorba (soup). Boureks are stuffed with onion, meat, parsley and eggs. The origin of the name comes from Turkish, and this delicious starter is the signature of the city of Algiers.
The name, as well as the filling options, vary from country to country.
Serve 12 Boureks
- One dozen of dioul or spring roll wrappers
- 350g of minced beef or lamb
- 1 white or brown onion (sliced)
- 1 bouquet of Italian parsley (chopped)
- 4 eggs
- Black pepper
- Sunflower oil
- Heat the oil in a large skillet pan.
- Gently sauté the onion for around 5 minutes until it softens and turns brown.
- Add the chopped parsley and stir well with a wooden spoon.
- Add the minced meat, the salt and the black pepper.
- Continue to stir until the meat is cooked.
- In a bowl, whisk the 4 eggs and add it into the skillet pan.
- Stir all the ingredients together until the eggs are cooked.
- Remove the skillet pan from the heat and pour the mixture in a colander (to let the excess water drain).
- Separate each sheet of dioul.
- Lay one sheet of dioul on a clean surface.
- Put around 2 to 3 tablespoons of the mixture in the lower center of the sheet.
- Fold the two sides of the sheet to the center.
- Start to roll the sheet of dioul.
- Proceed the same way for the rest of the dioul sheets.
- In a large nonstick pan, heat the sunflower oil on medium heat.
- Fry the bourek 4 by 4.
- Fry both sides until golden brown.
- Drain the Bourek on a paper towel (to remove excess oil)
- Serve hot with the chorba.
For a better taste drizzle with some lemon!
Bonne Dégustation and saha ftourkoum!