Entree: Algeria – Constantine & East – بوراك ➤ Bourek (Crispy Algerian stuffed pastry parcels usually filled with spiced meat, potato and egg)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Additional 10 min

Total 45 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 10 sheets (about 10 sheets) warqa or filo pastry, thawed if frozen
- 1 lb ground lamb or beef
- 2 medium potatoes, peeled, boiled and mashed (about 12 oz total)
- 1 medium onion, finely chopped (about 6 oz)
- 3 tbsp (45 ml) vegetable oil, plus more for frying
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 1 tsp ground cumin
- 1/2 tsp ground paprika
- 1/4 tsp ground cinnamon (optional)
- 1 tsp salt, or to taste
- 1/2 tsp black pepper
- 4 large eggs, approx. 7 oz total; 2 for boiling and 2 for egg wash
- 1 tbsp (15 ml) lemon juice (optional)
- 2 tbsp (30 ml) butter, melted (optional, to brush pastry)

Show original ingredient measurements

- 10 sheets (about 10 sheets) warqa or filo pastry, thawed if frozen
- 1 lb (454 g) ground lamb or beef
- 2 medium potatoes, peeled, boiled and mashed (about 12 oz / 340 g total)
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 3 tbsp (45 ml) vegetable oil, plus more for frying
- 2 cloves garlic, minced
- 1/4 cup (15 g) fresh parsley, finely chopped
- 1 tsp (2 g) ground cumin
- 1/2 tsp (2 g) ground paprika
- 1/4 tsp (1 g) ground cinnamon (optional)
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (2 g) black pepper
- 4 large eggs, approx. 7 oz (200 g) total; 2 for boiling and 2 for egg wash
- 1 tbsp (15 ml) lemon juice (optional)
- 2 tbsp (30 ml) butter, melted (optional, to brush pastry)

Instructions

Gram weights below are shown as approximate US weights.

1. Step 1: Bring a small pot of water to boil and hard-cook 2 of the eggs (about 10 minutes). Cool, peel, and quarter. Reserve the other 2 eggs for egg wash.
2. Step 2: In a skillet, heat 3 tbsp (45 ml) vegetable oil over medium heat. Sauté the chopped onion until translucent, about 5–7 minutes. Add garlic and cook 1 minute.
3. Step 3: Add ground lamb to the skillet, breaking it up with a spoon. Cook until browned and cooked through, about 8–10 minutes. Stir in cumin, paprika, cinnamon if using, salt, and pepper. Remove from heat and fold in chopped parsley and lemon juice if using. Let mixture cool slightly.
4. Step 4: In a bowl combine the mashed potatoes with a pinch of salt and a little of the meat mixture if desired to bind. The filling should be cohesive but not watery.
5. Step 5: Lay one sheet of warqa or filo on a clean work surface. If using filo, brush lightly with melted butter or oil between sheets and stack 2–3 sheets for strength. Place about 2 tbsp of the meat mixture near one edge, top with a small spoonful of mashed potato and a quarter of a hard-cooked egg. Fold into a triangular or cylindrical parcel, sealing edges with beaten egg (2 eggs beaten for wash).
6. Step 6: Repeat to make 8–10 boureks. Heat about 1 inch (25 mm) of vegetable oil in a wide skillet over medium-high heat to 350°F (175°C) if you have a thermometer, or until a small piece of pastry sizzles and turns golden in 20–30 seconds.
7. Step 7: Fry boureks in batches, seam side down first, until evenly golden and crisp, about 2–3 minutes per side. Drain on paper towels and keep warm. Alternatively brush with butter and bake at 400°F (200°C) for 12–15 minutes for a lighter finish.
8. Step 8: Serve bourek hot as a main with lemon wedges and a simple salad or yogurt on the side.

1. Step 1: Bring a small pot of water to boil and hard-cook 2 of the eggs (about 10 minutes). Cool, peel, and quarter. Reserve the other 2 eggs for egg wash.
2. Step 2: In a skillet, heat 3 tbsp (45 ml) vegetable oil over medium heat. Sauté the chopped onion until translucent, about 5–7 minutes. Add garlic and cook 1 minute.
3. Step 3: Add ground lamb to the skillet, breaking it up with a spoon. Cook until browned and cooked through, about 8–10 minutes. Stir in cumin, paprika, cinnamon if using, salt, and pepper. Remove from heat and fold in chopped parsley and lemon juice if using. Let mixture cool slightly.
4. Step 4: In a bowl combine the mashed potatoes with a pinch of salt and a little of the meat mixture if desired to bind. The filling should be cohesive but not watery.
5. Step 5: Lay one sheet of warqa or filo on a clean work surface. If using filo, brush lightly with melted butter or oil between sheets and stack 2–3 sheets for strength. Place about 2 tbsp (30 g) of the meat mixture near one edge, top with a small spoonful of mashed potato and a quarter of a hard-cooked egg. Fold into a triangular or cylindrical parcel, sealing edges with beaten egg (2 eggs beaten for wash).
6. Step 6: Repeat to make 8–10 boureks. Heat about 1 inch (25 mm) of vegetable oil in a wide skillet over medium-high heat to 350°F (175°C) if you have a thermometer, or until a small piece of pastry sizzles and turns golden in 20–30 seconds.
7. Step 7: Fry boureks in batches, seam side down first, until evenly golden and crisp, about 2–3 minutes per side. Drain on paper towels and keep warm. Alternatively brush with butter and bake at 400°F (200°C) for 12–15 minutes for a lighter finish.
8. Step 8: Serve bourek hot as a main with lemon wedges and a simple salad or yogurt on the side.