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
- In a large pan saute onions, sprinkle with salt to help sweat them.
- Add minced meat and brown.
- Season with spices and add parsley.
- Thoroughly cook and set aside to cool.
- 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.
- Fold one side over, then the other.
- 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.
- Continue wrapping until all wrappers and meat mixture have been used.
- Then in a new pan heat up a 1/2 inch of vegetable oil over medium heat and place bourek in pan.
- Fry until all sides are a golden brown.
- 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.