Rezika's Cheese & Potato Bourek (Algerian Spring Rolls)

Recipe by Um Safia
READY IN: 50mins




  • 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!


@Um Safia
“Here is the second of my Algerian bourek recipes. I have also posted a Chicken & Preserved Lemon Bourek recipe. This cheese & potato bourek is another of my family favourites & there never seem to be enough! You can use phyllo dough instead of the spring roll sheets. You can also add a few finely chopped olives in place of the gherkins. If you're not familiar with making bourek, have a look at the NA*ME Fourms Bourek Demo:”