Algerian Bourek

Updated: May 14, 2021

These crispy rolls are usually enjoyed around the month of Ramadan together with soup.

This is one of Mehdi's go to recipe's whenever we have people coming over for any type of occasion. He either serves it as an appetizer to a main dish or just as a snack that people can eat with their hands. They are always popular and we've never had any leftover, ever. So sorry, we don't know how to best store them, but you probably won't need it anyway :)

Crackly, Sweet, Crunchy

Let's get cookin'

Serves: 8 Prep time: 10 min Total Time: 30 min

Ingredients

1 tbsp Olive Oil

5 Malsouka "leafs" (this is easily found in Tunisia but not in other countries. You could substitute with Phyllo dough)

1/2 pound Ground Beef

1/2 Onion

1 Egg Yolk

40 g Raisins

15 g Pine Nuts

1/4 preserved lemon

Handful of Parsley

Handful of Mint

All spices to taste

All Spice

Cinnamon

Paprika

Cayenne

Salt & Pepper

Lemon to serve

Instructions

1. Preheat the oven to 180 degrees Celsius. Prepare a oven tray with parchment paper.

Ground beef mix

2. Slice the onion into think moons and soften in a hot pan with olive oil. Once soft, add the ground beef

Malsouka Leafs

3. Cut one of the Malsouka leafs into 8 pieces (like 8 pizza slices). Cut the remaining 4 in half. Add a "pizza slice" to each half like the picture below. This is to prevent the malsouka leaf to burst when cooking.

Assemble

4. Add some of the ground beef mix 1,5 cm in from the round end of the Malsouka leaf. Bed in the corners and carefully roll into a Bourek. It looks similar to a springroll :) Add to the prepared oven tray with parchment paper. When you have prepared all of the rolls, brush with some egg yolk.