Borek Algerian


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“Borek is usually served in Algeria along side a soup (Chorba) during Ramadan. Borek has a crisp pastry on the outside and is oozing with cheese and meat inside, absolutely delicious.”
1hr 5mins

Ingredients Nutrition


  1. Gently saute the onion for around 5 minutes until soft.
  2. Add the beef mince and brown.
  3. Add a pinch of cinnamon, salt and pepper, and the chopped parsley and stir well.
  4. On a gentle heat add the beaten egg taking care not to let it scramble.
  5. Let this mixture cool or the pastry will disintegrate.
  6. 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.
  7. Cut the cheese in half and lay across the mixture.
  8. Pull the phyllo (brik) up from the bottom; fold the sides to the centre of section and continue to roll.
  9. Place the Boreks (fold side down) in a frying pan with vegetable oil.
  10. Fry on both sides until golden.

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