Ingredients for Borek Algerian
- 500g ground beef
- 1 large onion, finely chopped
- 1 teaspoon ground cinnamon
- 1/4 cup chopped fresh parsley
- Eggs
- 1 package (approximately 14 sheets) phyllo pastry, thawed according to package instructions
- Laughing Cow Cheese
- Vegetable oil, for frying
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How to Make Borek Algerian
- Gently sauté the 1 large, finely chopped onion in a tablespoon of oil for about 5 minutes, until softened.
- Add 500g ground beef and brown thoroughly, breaking it up with a spoon.
- Stir in 1 teaspoon ground cinnamon, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 cup chopped fresh parsley. Cook for another 2-3 minutes.
- Reduce heat to low. Add the 1 beaten egg, stirring gently to combine. Do not overcook; the egg should just be set.
- Remove from heat and let the mixture cool completely before assembling the borek. This prevents the phyllo from becoming soggy.
- Lay out a phyllo sheet on a clean surface. Place 2-3 tablespoons of the cooled beef mixture about 1.5 inches from the bottom edge, leaving approximately a 1-inch border on each side.
- Top the filling with 1-2 pieces (about 50g) of your cheese.
- Carefully begin rolling the borek from the bottom edge, tightly tucking in the sides as you roll.
- Repeat steps 6-8 with the remaining phyllo sheets and filling.
- Heat about 1/2 inch of vegetable oil in a large frying pan over medium heat.
- Carefully place the boreks in the hot oil, seam-side down.
- Fry for 3-4 minutes per side, or until golden brown and crispy. Remove from pan and drain on paper towels.
- Serve warm and enjoy! Pairs perfectly with Chorba soup.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
3g
Fat
17g
Carbs
4g
