Prep 1 hr
Cook 5 mins
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.
- 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
- 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.
I do the same recipe, except I add green olives, but I use spring roll sheets instead of phyllo dough...
My hubby is Algerian so this is a staple during Ramadan , I did pretty much same I added a couple ground carrots and celery and I never like like to fry anything in oil so I baked them on a cookie sheet covered with wax paper and I brushed them with grape seed oil.
Absolutely delicious. I'd suggest making the filling on the night before and letting it chill overnight. Less likely to break through the phyllo dough that way. We liked it served with a little harissa.