Algerian Bourek with Eggs and Tuna
Ah, Algerian bourek with eggs and tuna is a classic appetizer at home! Easy and quick to prepare, it always impresses. You might wonder which spices are typical of Algerian cuisine? Here, ground coriander adds a fresh, slightly citrusy note that pairs wonderfully with tuna. It's also a great way to explore the difference between Algerian couscous (often finer than Moroccan) and other dishes. These crispy boureks, filled with a creamy, fragrant mixture, are perfect for a spontaneous aperitif or a light starter. I guarantee they'll disappear in no time!
Ingredients
- brick pastry sheets8
- canned tuna, drained200 g
- hard-boiled eggs4
- onion1
- fresh parsley, chopped2 tablespoons
- grated cheese (like Edam)50 g
- salt1/2 teaspoon
- black pepper1/4 teaspoon
- ground coriander1/2 teaspoon
- frying oil500 ml
- lemon juice1 tablespoon
Nutrition
Instructions
- 1
Mash the tuna with a fork in a bowl. Add the grated onion, parsley, coriander, salt, and pepper. Mix well.
- 2
Cut the hard-boiled eggs into small dice and fold them into the mixture with the grated cheese. Add the lemon juice to brighten the flavor.
- 3
Cut each brick sheet in half. Place a spoonful of filling on the rounded edge, fold the sides inward, and roll into a cigar. Seal the edge with a little water.
- 4
Heat the oil in a deep pan over medium heat. Gently drop in the boureks and fry for 2-3 minutes per side until golden.
- 5
Drain on paper towels. Serve hot, with a lemon wedge and green salad.
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