Appetizers
Bourek (Fried Meat and Cheese Rolls) (كاروب)
Ingredients
- - Spring roll or brik pastry sheets — 12 sheets (12 sheets)
- - Ground beef — 300g (10.5 oz)
- - Onion, finely chopped — 100g (1 small)
- - Fresh parsley, chopped — 15g (1/4 cup)
- - Gruyère or kashkaval cheese, grated — 100g (1 cup)
- - Egg, beaten (for sealing) — 1 (1)
- - Ground cumin — 3g (1/2 tsp)
- - Salt — 5g (1 tsp)
- - Vegetable oil, for frying — 500ml (2 cups)
Method
- Cook the ground beef with onion, cumin and salt in a pan until browned and cooked through; let cool slightly.
- Stir the chopped parsley and grated cheese into the cooled meat mixture.
- Lay out a pastry sheet and place a spoonful of filling near one edge.
- Roll tightly into a cigar shape, sealing the edge with beaten egg.
- Repeat with the remaining sheets and filling.
- Heat oil in a deep pot to 175°C (350°F).
- Fry the rolls in batches for 3-4 minutes until golden and crisp.
- Drain on paper towel and serve hot.
Introduction: Crisp, golden rolled pastries filled with spiced minced meat, cheese and parsley, a favourite starter at Algerian gatherings.
Cultural Background: Bourek is a fixture of the Ramadan iftar table and festive occasions throughout Algeria, often prepared in large batches to share among family and guests.
Tips: Roll tightly to prevent oil from seeping in during frying. Let the filling cool before assembling to avoid softening the pastry.
Variations: Fill with tuna and egg instead of meat for a coastal-style bourek. Add a small amount of harissa to the filling for gentle heat.
Vegetarian/Vegan: For a vegetarian version, replace the meat with a potato and cheese filling — a common and authentic variation.
Serving Suggestions: Serve hot with a wedge of lemon or a simple harissa dip.
Storage: Refrigerate cooked bourek for up to 2 days.
Reheating: Reheat in an oven or air fryer to restore crispness; avoid microwaving.
Nutrition: 320 kcal | Protein 15g | Carbs 24g | Fat 19g
FAQs:
Q: Can bourek be baked instead of fried? A: Yes — brush with oil and bake at 200°C (400°F) for 20 minutes, flipping halfway, though the texture will be slightly less crisp. Q: Can these be frozen before frying? A: Yes, freeze uncooked rolls on a tray, then bag once solid; fry from frozen, adding a few extra minutes.
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