My algerian boureks !!!!

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My algerian boureks !!!!

Post by Khadi on Tue Sep 15, 2009 6:34 am

Assalamou aleikoum wa rahmatoullah w abarakatou

ok yesterday, I made some algerian boureks.

Ok, you will need :



1 X packet of spring rolls sheet (like the ones on the picture)
1 kg of mince meat (this will make about 18-20 boureks, depending on how much filling you put in them)
2 big onions
1 or 2 garlic
1 bouquet of coriander (cilantro)
1 bouquet of parsley
1 teaspoon of cinnamon
salt, pepper and hot papikra if you like them hot.

For the ''glue'' (to keep them together. Many people do not use it but I have to if I do not want my boureks to swim everywhere in the pan but in their spring sheet roll :hehe: ):

pour some plain flour in a cup and mix a bit of water until you get a thick mixture (a bit like batter mixture).

Method:

1 - Cut & mix the onions, garlic, coriander and parsley altogether in the food processor, it is quicker and you will not cry :hehe: Very Happy
and mix them well with the mince meat. Add the salt, pepper & cinnamon. Cook until the meat is cooked and make sure that the meat mixture is dry (see pic 2) . If it is kind of wet, the liquid will go through the pastry and it will be a disaster. Squeeze out excess of liquid if any. Let it cool.

2 - delicately, open your packet of spring rolls sheet and separate them and keep them moist in a tea towel.

3 - put a spoonful of mixture in the middle and roll like a cigar and tuck in the two ends (I forgot the take pictures of this, so, please give me until tomorrow and Inshallah, I will make some more and take a pic. on how to roll safely the boureks). If need be, seal with the ''glue'', it is safer, unless you are a pro, Mashallah :hehe:

4 - heat enough oil in a pan and put your boureks in it and cook until golden brown (see pic 3 ).

5 - put in on some absorbing kitchen paper to absorb the excess the oil (see pic. 4)

serve each person two boureks with chorba freek.... :101:



Cooked mixture of minced meat, coriander, parsley, onion, garlic, cinnamon, salt & pepper. It has to be dry.


Frying the boureks. Check the oil level. :101:



The finished product, on absorbing kitchen paper to remove excess of oil if any, ready to eat once cooled, with chorba freek.


Et Voila !!!

the photos are mine, so, please, do not look at the mess :hehe:. Inshallah, I will be back with the pictures on how to roll the boureks!!!
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Khadi
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Re: My algerian boureks !!!!

Post by Guest on Sun Jul 24, 2011 6:10 am

salaam

You don't add egg in with the meat once it's cooked? They do look yummy and I'm we'll be overdosing on these in a week or two insha'allah!

I *was* looking at the mess and thinking it must be photos of my kitchen, lol! Someone as messy as me in the kitchen - I feel better now. Wink
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Re: My algerian boureks !!!!

Post by Guest on Sun May 06, 2012 9:24 pm

salaam

for the sisters who try to keep away from fried food ( it doesn't make us slimmer or healthier does it?) you can make the bouraks in the oven also.
Roll the boureks spread some eggyolk with a brush on the top and bake it in a preheated oven until golden.
It should come out crispy and is also yummy like the fried ones.

Another filling is : Parsley, thuna and if you like some capers, serve with lemonwedges.
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Re: My algerian boureks !!!!

Post by Guest on Mon May 28, 2012 2:48 am

Jazaaki Allahu Khayr ukhti
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