BOREK ALGERIAN
Borek is usually served in Algeria along side a soup (Chorba) during Ramadan. Borek has a crisp pastry on the outside and is oozing with cheese and meat inside, absolutely delicious.
Provided by Sarah Boudjema
Categories Meat
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Gently saute the onion for around 5 minutes until soft.
- Add the beef mince and brown.
- Add a pinch of cinnamon, salt and pepper, and the chopped parsley and stir well.
- On a gentle heat add the beaten egg taking care not to let it scramble.
- Let this mixture cool or the pastry will disintegrate.
- Place 2 or 3 tablespoons of beef mixture about 1.5 inches from the bottom of the phyllo pastry sheets (feuille de brik) leaving approximately one inch either side.
- Cut the cheese in half and lay across the mixture.
- Pull the phyllo (brik) up from the bottom; fold the sides to the centre of section and continue to roll.
- Place the Boreks (fold side down) in a frying pan with vegetable oil.
- Fry on both sides until golden.
Nutrition Facts : Calories 175.4, Fat 9.6, SaturatedFat 3.5, Cholesterol 29.6, Sodium 128.8, Carbohydrate 12.7, Fiber 1.2, Sugar 0.9, Protein 9.2
LAMB BOREK
Get your hands on the right ingredients, including about 12 good sheets of phyllo pastry, and you'll find this savory, lamb-filled pastry way easier to make than it appears--not to mention delicious--all thanks to an intentionally soggy dough. That's right! Lightly moisturizing the phyllo with an egg/yogurt/butter wash produces flexible, flavorful, and externally crisp layers upon baking.
Provided by Chef John
Categories World Cuisine Recipes Middle Eastern Turkish
Time 2h5m
Yield 8
Number Of Ingredients 29
Steps:
- Heat olive oil in a saucepan over medium-high heat. Add onion, salt, and lamb. Break up lamb into small crumbles. Cook, stirring occasionally, until most of the liquid evaporates, about 8 minutes. Toss in garlic, currants, pine nuts, cumin, coriander, cinnamon, paprika, black pepper, cayenne, and allspice. Cook and stir for 1 minute.
- Pour tomato sauce into the lamb mixture. Add water, stir, and reduce heat to medium. Cook until lamb mixture dries up and you can stir it without seeing liquid on the bottom of the pan, 20 to 30 minutes. Turn off heat and let cool completely before using.
- In the meantime, combine egg, yogurt, water, and butter in a bowl. Whisk together thoroughly.
- Preheat the oven to 400 degrees F (200 degrees C). Butter a round baking pan or sheet pan.
- Place 2 sheets of phyllo on your work surface. Keep remaining sheets covered with a damp towel. Sprinkle some egg wash lightly on top and spread using a pastry brush. Layer on 2 more sheets, one at a time, brushing some more egg wash over each.
- Line 1/3 of the lamb filling along one wide edge of the phyllo. Roll pastry up starting from the filling side and place it against the edge of the pan. Brush more egg wash on top.
- Shape and fill 2 more rolls with remaining phyllo, most of the egg wash, and filling. Wrap rolls along and inside the first one, filling the pan, and brush with egg wash. Sprinkle sesame seeds on top.
- Bake in the preheated oven until browned and crisp, 35 to 40 minutes. Let cool for 15 minutes.
- Combine yogurt, mint, lemon juice, and garlic for the yogurt sauce. Mix in enough water to achieve desired consistency for dipping. Season with salt and cayenne. Cut borek into wedges and serve with yogurt sauce.
Nutrition Facts : Calories 449.2 calories, Carbohydrate 24 g, Cholesterol 110.7 mg, Fat 28 g, Fiber 2.5 g, Protein 25.4 g, SaturatedFat 10.5 g, Sodium 1086 mg, Sugar 5.1 g
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