Algerian Bourek with Minced Meat and Eggs
You'll love these Algerian boureks with minced meat and eggs, a classic starter that brings back memories of family evenings with mint tea. Algerian cuisine is rich in mild spices like cumin and paprika, giving it that unique flavor. Unlike Moroccan couscous which is finer, Algerian couscous is larger and fluffier. For an authentic chorba, lamb and fresh herbs are used. Here, the generous filling wrapped in crispy brick pastry makes all the difference.
Ingredients
- brick pastry sheets12
- minced beef300 g
- onion1
- eggs4
- fresh parsley3 tbsp
- fresh cilantro2 tbsp
- ground cumin1 tsp
- paprika1 tsp
- salt1 pinch
- black pepper1 pinch
- sunflower oilfor frying
Instructions
- 1
Finely chop the onion and sauté in a little oil. Add the minced beef, cumin, paprika, salt, and pepper, and cook for 5 minutes.
- 2
Stir in the chopped parsley and cilantro, then crack 2 eggs (reserve the other 2 for later) and mix until set. Let cool.
- 3
Cut the brick pastry sheets in half to get rectangular strips. Place a spoonful of filling at one end, fold into a triangle like a turnover.
- 4
Beat the remaining 2 eggs with a pinch of salt and pepper. Dip each bourek in the egg wash.
- 5
Heat frying oil (180°C) and fry the boureks in batches until golden and crispy (2-3 minutes). Drain on paper towels.
- 6
Serve hot with lemon wedges and a green salad. These boureks are perfect as an appetizer or finger food.
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