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    You are in: Home / Recipes / Borek Algerian Recipe
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    Borek Algerian

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on August 06, 2012

      I do the same recipe, except I add green olives, but I use spring roll sheets instead of phyllo dough...

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    • on August 02, 2013

      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.

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    • on June 01, 2013

      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.

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    • on April 13, 2013

      Very yummy and worth the effort! I used gluten free puff pastry which I rolled as thinly as possible, and it worked remarkably well. Interesting with the cheese in it. I used something similar to Laughing Cow made from goat's milk. Thanks for sharing!<br/>Made for PAC Spring 2013

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    • on November 06, 2012

      I made this for PAC 2012. This was really good, but a little time consuming to make, but most middle eastern dishes that are worth it are! We all really enjoyed this and I really liked the cinnamon flavor. I never think to add it to meat, but it always adds an unusual but good flavor. Thanks for posting.

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    Nutritional Facts for Borek Algerian

    Serving Size: 1 (83 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 175.4
     
    Calories from Fat 86
    49%
    Total Fat 9.6 g
    14%
    Saturated Fat 3.5 g
    17%
    Cholesterol 29.5 mg
    9%
    Sodium 128.8 mg
    5%
    Total Carbohydrate 12.6 g
    4%
    Dietary Fiber 1.1 g
    4%
    Sugars 0.9 g
    3%
    Protein 9.1 g
    18%

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