Ingredientes para Algerian Chicken Preserved Lemon Bourek
- quantity as needed for bourek dough
- 1 lb ground chicken
- Brown Onions
- 1/2 cup chopped fresh cilantro
- 1 tablespoon grated preserved lemon zest
- Ras El Hanout Spice Mix
- 1/4 teaspoon (if used as the salt component)
- Hard Boiled Eggs
- Olive Oil
- quantity as needed for bourek dough (if making from scratch)
- quantity as needed for bourek dough (if making from scratch)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 teaspoon black pepper
- about 1 inch vegetable or sunflower oil (for frying)
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Cómo preparar Algerian Chicken Preserved Lemon Bourek
- Prepare the dough (using your preferred bourek dough recipe or store-bought).
- In a large bowl, combine 1 lb ground chicken, 1/2 cup chopped fresh coriander, 1 tablespoon grated preserved lemon zest, 1/2 teaspoon ground cumin, 1/4 teaspoon cayenne pepper (optional), 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Mix well to combine all the ingredients.
- Roll out the dough thinly. Cut into squares or circles, approximately 4-5 inches in size.
- Place a spoonful of the chicken filling in the center of each dough piece.
- Fold the dough to create a half-moon or triangle shape, crimping the edges to seal.
- Heat about 1 inch of vegetable or sunflower oil in a large skillet over medium-high heat.
- Carefully place the bourek in the hot oil, frying in batches to avoid overcrowding.
- Fry for 2-3 minutes per side, or until golden brown and crispy.
- Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
- Serve hot and enjoy! These are fantastic served with a side of harissa paste or yogurt sauce.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
2g
Fat
1g
Carbs
2g
