Bourek Algéroise — Algerian Meat-Filled Pastry

Bourek Algéroise — Algerian Meat-Filled Pastry
A Ramadan classic from Algiers — crispy golden cigars filled with spiced minced beef, egg, parsley and creamy cheese. No iftar table is complete without them!
Servings 12

Ingredients

12 pieces bourek pastry sheets (diouel/brik)
1 pieces large onion, finely diced
8.9 ounces ground beef
4 pieces eggs
1 cups fresh parsley, chopped
6 pieces Laughing Cow cheese wedges (half per bourek)
1 pinch salt
1 pinch black pepper
1 pinch ground cinnamon
1 pieces egg for egg wash
2.1 cups oil for frying
1 pieces courgette, diced (optional)

Steps
1. Cook the filling: In a pan over medium heat, brown 1 pieces large onion, finely diced until soft and golden. Add 8.9 ounces ground beef and stir well to break it up. Add 1 pinch salt, 1 pinch black pepper, and 1 pinch ground cinnamon. Cook over low heat for about 10 minutes until the meat is fully cooked.
2. Add the eggs: Break 4 pieces eggs over the cooked meat mixture. Keep stirring continuously so the eggs cook into the meat evenly. Remove from heat and stir in 1 cups fresh parsley, chopped. Leave to cool completely before filling.
3. Prepare your station: Separate each sheet of 12 pieces bourek pastry sheets (diouel/brik) carefully. Beat 1 pieces egg for egg wash with a little water in a small bowl for the egg wash. Have your cheese wedges ready.
4. Fill and fold: Place about 2 tablespoons of the filling in the lower centre of each sheet. Add half a wedge of cheese on top. Fold the two opposite edges inward to form a rectangle, then roll tightly into a cigar shape. Seal the seam with egg wash.
5. Fry until golden: Heat 2.1 cups oil for frying in a deep pan. Fry the boureks in batches until golden and crispy on all sides, about 3–4 minutes per batch. Season with a little salt straight out of the oil.
6. Drain and serve: Drain on paper towels to remove excess oil. Serve immediately while hot and crispy, with lemon wedges on the side. Squeeze lemon over each bourek just before eating.