Algeria: Bourek


We followed this recipe from for the Algerian appetizer, bourek.  There are many variations of this dish, but the version we used is stuffed with seasoned beef, onion, cheese, and egg.

We sautéed one chopped onion in oil, then added half a pound of ground beef.  Once the beef was cooked, we drained some of the oil and added 1 1/2 cups of parsley (we used dehydrated parsley from our garden last summer), a pinch of cinnamon, and some salt and pepper.


We took this mixture off the heat to let it cool for a few minutes, then stirred in two beaten eggs.  Next we sliced some brie cheese–aptly labeled with the words, “la bonne vie” or “the good life” on the side:


We laid out a few sheets of Phyllo dough, then placed a small slice of brie cheese with some of the ground beef mixture.


Then this was rolled up…


…and fried.


Unfortunately, I didn’t capture a great photo of the end result, and the best looking rolls disappeared before I remembered to take a picture!



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