Borek Algerian
photo by Kim Kimma
- Ready In:
- 1hr 5mins
- Ingredients:
- 8
- Serves:
-
6-8
ingredients
- 250 g beef mince
- 1 onion, chopped
- 1 pinch cinnamon
- 1 1⁄2 cups parsley, finely chopped
- 2 eggs, beaten (optional)
- 6 phyllo pastry sheets (Feuille de brick sheets)
- 6 Laughing Cow cheese (optional)
- vegetable oil
directions
- Gently saute the onion for around 5 minutes until soft.
- Add the beef mince and brown.
- Add a pinch of cinnamon, salt and pepper, and the chopped parsley and stir well.
- On a gentle heat add the beaten egg taking care not to let it scramble.
- Let this mixture cool or the pastry will disintegrate.
- Place 2 or 3 tablespoons of beef mixture about 1.5 inches from the bottom of the phyllo pastry sheets (feuille de brik) leaving approximately one inch either side.
- Cut the cheese in half and lay across the mixture.
- Pull the phyllo (brik) up from the bottom; fold the sides to the centre of section and continue to roll.
- Place the Boreks (fold side down) in a frying pan with vegetable oil.
- Fry on both sides until golden.
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Reviews
-
I made this for PAC 2012. This was really good, but a little time consuming to make, but most middle eastern dishes that are worth it are! We all really enjoyed this and I really liked the cinnamon flavor. I never think to add it to meat, but it always adds an unusual but good flavor. Thanks for posting.