Forktionary

Algerian Chicken Preserved Lemon Bourek Recipe

Discover the irresistible flavors of Algeria with this crispy, golden Bourek! Filled with savory ground chicken, fragrant coriander, and the tangy zest of preserved lemon, these fried pastries are a delightful treat. Perfect as a Ramadan essential or any time you crave a delicious snack. Easily customizable and freezable for future enjoyment. This recipe provides a step-by-step guide, even for bourek beginners! (See helpful visual guide: http://radiancerecipes.Com/chinese-springrolls/)

Prep Time 45 mins
Cook Time 130 mins
Calories 46.2 kcal
Protein 3g
Rating 5.0 (1 Reviews)
Algerian Chicken Preserved Lemon Bourek 30

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Algerian Chicken Preserved Lemon Bourek

  • quantity as needed for bourek dough
  • 1 lb ground chicken
  • not specified in recipe
  • 1/2 cup chopped fresh cilantro
  • 1 tablespoon grated preserved lemon zest
  • not specified in recipe (individual spices listed)
  • 1/4 teaspoon (if used as the salt component)
  • not specified in recipe
  • not specified in recipe (vegetable or sunflower oil for frying)
  • 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)

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Algerian Chicken Preserved Lemon Bourek? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Algerian Chicken Preserved Lemon Bourek

  1. Prepare the dough (using your preferred bourek dough recipe or store-bought).
  2. 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.
  3. Mix well to combine all the ingredients.
  4. Roll out the dough thinly. Cut into squares or circles, approximately 4-5 inches in size.
  5. Place a spoonful of the chicken filling in the center of each dough piece.
  6. Fold the dough to create a half-moon or triangle shape, crimping the edges to seal.
  7. Heat about 1 inch of vegetable or sunflower oil in a large skillet over medium-high heat.
  8. Carefully place the bourek in the hot oil, frying in batches to avoid overcrowding.
  9. Fry for 2-3 minutes per side, or until golden brown and crispy.
  10. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
  11. 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

Recipe Categories (Choose a category and find related recipes!)

Starters Appetizers & Snacks Sweets & Sides Side Dishes Poultry Chicken Recipes Mediterranean African Holiday Recipes Game Day Recipes

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion Appetizers Side Dishes Poultry African Easy Heirloom Historical Holiday Event Kid Friendly Moroccan Chicken Stove Top Dietary Ramadan Inexpensive Meat Equipment 4 Hours Or Less