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Algerian Bourek (2 ways)

Appetizer made with 2 kinds of filling, wrapped in Dioul sheets. Crunchy, delicious and very hard to resist.

Course Appetizer
Cuisine Algerian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author Jhuls @ The Not So Creative Cook

Ingredients

  • 8-10 Dioul sheets
  • Cooking oil
  • Lemon to serve

Beef & Egg:

  • Cooking oil
  • 2 eggs beaten
  • 1 brown onion chopped
  • 250 g ground beef low fat preferred
  • Half a bunch of fresh parsley roughly chopped
  • Salt & pepper to taste

Cheese & Spinach:

  • 6 squares cream cheese I used Kiri cheese, at room temperature
  • 8 balls of frozen spinach thawed and liquid squeezed out (or about ½ cup of frozen spinach, thawed and liquid squeezed out)

Instructions

Beef & Egg:

  1. In a pan over medium-high heat, add oil. When oil is hot enough, add beaten eggs; stir to cook as per your desired doneness. Remove from the pan and set side.

  2. Using the same pan, add cooking oil. When oil is hot enough, add onion; cook until soft.
  3. Add ground beef; cook until no longer pink. Break down the beef into smaller pieces and continue cooking until liquid evaporates.

  4. When cooked, add chopped parsley; stir and cook for 30 seconds. Add the cooked eggs, and season with salt & pepper.

  5. Turn off the heat and transfer to a plate. Set aside to cool at room temperature.

Cheese & Spinach:

  1. In a bowl, combine cheese and spinach. Give it a good mix and it’s ready.

Make the Bourek:

  1. Prepare the Dioul sheets.
  2. Add about 3-4 tbsp of beef & egg filing on top of the wrapper. Take the edge of the wrapper close to you and bring it in the center, covering the filling. And then take both sides (left & right) and bring them again in the center. Continue rolling until completely wrapped.
  3. Do the same with the Cheese & Spinach filling.

Frying the Boureks:

  1. In a pan over low-medium heat, add cooking oil. When oil is hot enough, add Boureks; fry until golden brown.
  2. When done, place over a stack of paper towels or in a strainer to drain excess oil.
  3. To enjoy, squeeze a lemon over the Bourek or rub the lemon on the Bourek before taking a bite. Best enjoyed with Chorba M’katfa.

Recipe Notes

  • You can use spring roll wrappers if you cannot find Dioul sheets.
  • Make sure to squeeze out the liquid from the frozen spinach. You can also use blanched fresh spinach.
  • Best served with Chorba. This recipe yields 8-10 Boureks.