Entree: Algeria – Algiers & North Coast – بوراك ➤ Bourak (Crispy Algerian savory filled pastry typically stuffed with spiced meat and egg)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 10 min

Total 35 min

Ingredients

- 8 sheets phyllo pastry (about 9 x 14 in each) or warqa, thawed if frozen
- 4 tbsp (60 ml) unsalted butter, melted, for brushing
- 1 lb (454 g) ground beef or lamb
- 1 medium onion, finely chopped
- 1 clove garlic, minced
- 1/4 cup (15 g) fresh parsley, finely chopped
- 1/4 cup (15 g) fresh cilantro, finely chopped
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) paprika
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (5 g) kosher salt, or to taste
- 2 large eggs, approx. 100 g total, lightly beaten (for mixing into the filling)
- 1 large egg, approx. 50 g, beaten (for egg wash)
- 2 cups (480 ml) vegetable oil for frying, or enough for shallow frying
- Lemon wedges for serving

Instructions

1. In a skillet over medium heat, add a small drizzle of oil and sauté the chopped onion until translucent, about 4–5 minutes. Add the garlic and cook 30 seconds.
2. Add the ground beef or lamb, breaking it up with a spoon. Cook until browned and cooked through, about 6–8 minutes. Drain any excess fat if necessary.
3. Stir in the chopped parsley and cilantro, cumin, paprika, black pepper, and salt. Remove from heat and let the mixture cool 5 minutes, then stir in the 2 lightly beaten eggs to bind the filling.
4. Prepare a work surface and stack the phyllo sheets covered with a damp towel. Brush one phyllo sheet with melted butter, fold it lengthwise into a strip about 3 inches wide. Place a heaping tablespoon of filling near one end, fold into a triangle, and continue folding triangle over triangle until sealed. Repeat to make about 10–12 boureks.
5. Heat the vegetable oil in a large skillet over medium-high heat to 350°F (175°C) or until a small piece of bread sizzles and browns in 30–40 seconds. Fry boureks in batches, seam side down first, turning once, until golden brown on both sides, about 2–3 minutes per side.
6. Transfer to a paper-towel-lined tray and immediately brush or spray with a little more melted butter if desired. Serve hot with lemon wedges.