Bourek Algéroise (Algerian Fried Meat Pastry)

Bourek Algéroise (Algerian Fried Meat Pastry)

As a Filipino I grew up preparing a similar dish to Bourek called Lumpia. It’s thin crispy layers of dough wrapped around a meat filling. It’s funny how a dish can be similarly made all around the world. But on the Mediterranean the dish has primarily the same name. You can order börek in Turkey, byrek in Albania, byorek in Armenia, boureki in Greece, bourekas in Israel, burek in the Balkans, and even brik in Tunisia. And you’ll end up with a delectable fried pastry. In Algeria the pastry is made with a circular wrapper called dioule but you can easily substitute them with Chinese spring roll wrappers as they are more readily available in the US.

Bourek is a staple on the Algerian table during Ramadan. Easily pair with chorba and serve with fresh lemon.


  • 1 pound minced meat (beef, chicken, lamb)
  • 10-15 wrappers
  • cheese ( I use Salvadorian frying cheese, but cream cheese, laughing cow or even sliced cheese can be used, its up to your preference.
  • 1 diced onion
  • 1/2 cup chopped fresh parsley
  • 1/2 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon black pepper
  • salt to taste


  1. In a large pan saute onions, sprinkle with salt to help sweat them.
  2. Add minced meat and brown.
  3. Season with spices and add parsley.
  4. Thoroughly cook and set aside to cool.
  5. Once cool peel apart a wrapper and fill with about 2 tablespoons meat and a slice of cheese, again use your preference on cheese and how much you would like to use.
  6. Fold one side over, then the other.
  7. Begin rolling forward from the bottom and continue rolling until there is no more wrapper. You can seal with water or even egg wash but is not necessarily needed.
  8. Continue wrapping until all wrappers and meat mixture have been used.
  9. Then in a new pan heat up a 1/2 inch of vegetable oil over medium heat and place bourek in pan.
  10. Fry until all sides are a golden brown.
  11. Garnish with more parsley and serve with lemon.

*You can prepare bourek in advance and freeze them. Just take them out 10 minute before frying to thaw.

This slideshow requires JavaScript.


Bourek Laadjine (Algerian Hand Pies)


Bourek Laadjine is a variety of Algerian savory pastries that is primarily made of bread rather than the traditional thin sheets of wrappers, hence the name that translates into bourek with dough. It can be served as an appetizer or with chorba. It is perfect during the month of Ramadan since it can be prepared and frozen in advance or right before serving. They are very similar to the South American empanadas and the filling can vary from meat, eggs or even just cheese.Also the dough can be fried or baked, the recipe can be changed easily to your tastes. Whatever your family likes, these will sure to be a treat.



  • 2 cups all purpose flour
  • 1 tablespoon yeast
  • 1 tablespoon milk
  • 2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 cup warm water
  • 1 egg, beaten


  • 1/2 pound ground beef
  • 1/2 onion chopped
  • 1/2 cup fresh mushrooms chopped
  • 1 tomato chopped
  • 1/2 cup frozen spinach
  • 1 teaspoon cumin
  • 1 teaspoon cinnamon
  • 1/2 teaspoon black pepper
  • salt to taste



  1. Mix flour, yeast, sugar and salt in a large bowl.
  2. Add milk to warm water, mix.
  3. Slowly add water/milk mixture to bowl. All may not be needed.
  4. Mix until a rag consistency is made.
  5. Add a bit more water and start to knead. You want the dough to be slightly sticky.
  6. Once the dough has been kneaded, place into a floured bowl.
  7. Preheat oven to 300 for 1 minute.
  8. Turn off and place dough in oven for 1 hour to rise.

This slideshow requires JavaScript.


  1. In a pan heat olive oil over medium-high heat, add onion and sprinkle salt over to help sweat.
  2. Once the onion have become partly translucent add tomatoes. Saute until the onions have become clear and tomatoes have broken down. Cover.
  3. Add spinach, allow to break down then add mushrooms.
  4. Season with salt, pepper, and cinnamon.
  5. Continue to saute for a few more minutes then remove from heat.
  6. In another pan brown and season meat with salt, pepper, cinnamon and cumin.
  7. Add the vegetables into the meat and mix thoroughly.
  8. Let cool completely before forming.

This slideshow requires JavaScript.


  1. Roll a golf ball sized piece of dough on to a lightly floured surface with a thickness of about 4mm. It doesn’t have to be perfect but the diameter should be able to cover 2 spoonfuls of filling.
  2. Fill with filling and fold over sides and roll in top and bottoms crimping as you turn them over.
  3. Place onto parchment paper and continue forming until you have run out of dough and filling. You should be able to make 8 hand pies with the dough.
  4. Let rise for an additional 30 minutes.
  5. Preheat oven to 400°F.
  6. Brush pies with beaten egg.
  7. Sprinkle salt on top.
  8. Bake for 25 minutes.

This slideshow requires JavaScript.

Adjidjettes Sardine (Algerian Sardine Patties)


In the United States little is ever thought of when it comes to Sardines. Negative stereotypes such as that “smelly fish in a can” all came through my head when my husband told me he wanted Sardine Patties. But when he brought the fresh fish home, I started to come around. We prepared them together, gutting and deboning, disgusting to say the least but after tasting them I looked back at all the years I let pass without having them in my life!


  • 2 pounds fresh sardines, gutted and filleted
  • 3/4 – 1 cup flour
  • 3/4 cup fresh chopped parsley
  • 2 eggs
  • 1 small onion chopped finely
  • 1 1/2 tablespoon salt
  • 1 tablespoon cumin
  • 1 tablespoon garlic powder
  • 1 teaspoon black pepper
  • 1 pinch paprika


  1. If you already have your sardines cleaned and deboned, slice into small pieces as it will break down easier when forming patties.
  2. Place fish into a large bowl.
  3. Add to the fish the garlic powder, parsley, onion, cumin, paprika, salt, black pepper, egg and flour.
  4. Mix thoroughly with your hands creating a chunky paste consistency.
  5. Cover and refrigerate for 15 minutes.
  6. Form into oversized half dollar patties and place them on wax paper until ready to fry.
  7. In a large pan of vegetable oil fry the patties on each side for approximately 3-4 minutes.
  8. Once the patties are brown in color, they are done.
  9. Blot in paper towels and serve with lemon wedges.

This slideshow requires JavaScript.

*If you are unable to find them fresh you will be able to find them in any asian market in the frozen section of fish. They most likely come from Spain or Portugal. Just let them defrost and clean them.