Rezika's Cheese & Potato Bourek (Algerian Spring Rolls)
photo by Um Safia
- Ready In:
- 50mins
- Ingredients:
- 10
- Yields:
-
20-24 bourek
ingredients
- 20 -24 spring rolls, pastry sheets (approx 21cm x 21cm)
- 2 1⁄2 - 3 cups mashed potatoes
- 3⁄4 - 1 cup cheddar cheese, grated (mature or sharp)
- 1⁄2 medium brown onion, finely chopped
- 1 medium pickled gherkin, finely chopped
- 3 tablespoons fresh parsley, finely chopped
- 1 tablespoon margarine or 1 tablespoon butter
- salt
- black pepper (freshly milled)
- flour, & water for the paste
directions
- Mix all the ingredients together in a large bowl, check for seasoning - adjust if required. Allow the mixed filling to cool if the mash is hot.
-
Fill & roll your bourek as follows:
- Lay 1 spring roll sheet on your work surface & place 2 generous teaspoonfulls of the filling onto the sheet. You need to place it in a line approx 1" up from the bottom of the sheet & the line of filling should have a fraction over 1" of spring roll sheet visable on both the left & right side.
- Next bring the left side of the sheet over the filling - it will overlap the filling by about an inch. Do the same with the right side.
- Take the bottom of the sheet in both hands & pull it up so that it covers the line of filling.
- With a pastry brush or the back of a teaspoon, brush a small amount of the flour paste along the edges of the sheet.
- Now start to roll the bourek, be careful to keep it tight & even. When you have rolled it up securely, you can brush a tiny amount of the paste along the seam so that the bourek stays closed whilst it is being fried.
- Repeat these steps with the remaining spring roll sheets.
- Now you can either freeze the bourek or fry them in a little oil. Cook over a medium heat in batches, in a large frying pan / skiller & fry until a deep golden colour on all sides - turning as required!
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Reviews
-
Um Safia... Mmmm! My daughter and her friends love it when I make a batch of Potato and Cheese Perogies after a three hour dance class! I thought they would thoroughly enjoy your Cheese & Potato Bourek! I was so correct!!! They devoured these amazing Algerian Spring Rolls! I served them with individual little ramekins of Sour Cream... They all said that they were perfectly magical! Thanks for a devine recipe!
RECIPE SUBMITTED BY
ABOVE: My eldest, Talha with his 'Zaar Star!
I'm 29 years old and have been cooking since I was old enough to wield a wooden spoon! My Mum is a fantastic cook and both my Grandmas were great cooks too.
I've also had the pleasure of working in two commercial kitchens - one which I ran and the other I was second chef of.
You can find me lurking in the NA*ME (North Africa / Middle East) Forum where I am a host:
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and also in the Cooking for Kids Forum where I am co-host:
http://www.recipezaar.com/bb/viewforum.zsp?f=34
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I am fortunate enough to have 2 children of my own now and enjoy cooking with my eldest who is almost 8 years old. My daughter is almost 3 & has now started joining me in the kitchen & 'helping'. She likes to stand on a chair next to me, give instructions & stir.
We eat food from all over the world but my husband prefers it like 'mama used to make' or in his case ''like yemma makes it'' as he is Algerian! We are currently living in the UK after living in Algeria for a while. You will notice that I have posted quite a few Algerian classics.
If I had the time and the money, I would spend all day every day trying new recipes! My husband has a 'recipe score' which is this:
1: "Add it to your recipe book - I loved it and wanna eat this again soon!"
2: "Interesting....I will enjoy eating this again."
3: "I cleared my plate but don't expect me to eat this again...ever."
However, I rate 'Zaar recipes the by the 'Zaar standard, so don't worry. Oh and fyi, I have a problem being negative so will probably NEVER give a rating less that 4*!!!
Other than cooking, I love anything arty-crafty and enjoy painting when I get the chance, which is rarely these days. I used to sell a lot of my creations and do things to order but just don't have the time at the moment.
I have a passion for gardening almost as strong as that for cooking. I tend to have 90% of it in pots though as I can't bear to leave it behind when we move - therefore we don't have a lot of stuff that we'd like to have as it wouldn't like being confined to a pot! I take great pride in my garden and love the summer months (the few that we get in the UK) when we can eat outside... and being a typical man, my husband likes any excuse to get the BBQ going - enough said!
By the way; I'm on a mission to re-educate people about soaking cous cous for use in North African recipes.,,just so you all know....it is traditionally STEAMED & not soaked!
Most of the North African recipes I have have been taught to me by my mother in law, sisters in law etc. A few have come from very old cookbooks. It has taken me a long time to get the dishes into some kind of recipe form as basically we "eyeball" the majority of the ingredients. Bear with me whilst I try to get the rest of the recipes in order!...
On a personal note, I abhor the mistreatment of animals and have taken care of many abandoned or injured animals over the years. Similarily, I love to help children and that is why my husband and I are in the process of becoming foster carers.
I have a thing about being polite and having good manners - they don't cost anything after all. Something that bugs me is when you hold a door open for someone and they don't even acknowledge you or if you need to go through a door and they won't hold it for you but let it slap you in the face!
I think we should all smile more - myself included....
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