Ingredients
-
36
-
5
-
3
-
1/3
-
1/4
-
1/2
-
1/4
-
3 - 4
-
2
-
-
6
-
1/2
-
-
-
Directions
Algerian Chicken & Preserved Lemon Bourek, The fillings for bourek really are endless, I love the traditional ground lamb & parsley, the prawn & bechemel, potato & cheese the list goes on Here I combined ground chicken with fresh coriander & a little preserved lemon for a delicious fried snack You can freeze these bourek easily & when you come to cook them, allow to 1/2 thaw before deep frying You can also shallow fry them in a frying pan about 1 deep in sunflower or vegetable oil Bourek are wonderful whenever, but really they are a Ramadan essential in any Algerian household (If you are new to making bourek & rolls, here is a step by step -in photos- demo for you: com/chinese-springrolls/), I loved this recipe because it made me want to put chicken in my bourek DH loves preserved lemons so I knew he would like it I only find the spring roll wrappers here the same brand with the red coloring but I didn’t like the thickness when I tried before but thankfully the little store by my house sells Turkish bourek pastry sheets Made this very easy I wasn’t sure about the part that said not to use the flesh of the PL We usually just eat the whole thing so I just minced it and mixed it in They were fabulous I left out the egg just for preference The flour paste tip was nice It worked great just frying them in a little oil Thanks Rezika Made for Ramadan Tag 09
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Steps
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1
Done
|
In a Medium Sized Casserole, Heat the Olive Oil & Gently Fry the Onion Until Pale Golden. Add the Chicken & Fry For 15-20 Minutes on a Medium Heat. |
|
2
Done
|
Add Your Ras El Hanout & the Season All, Mix Well & Cook For a Few Minutes. |
|
3
Done
|
Wash the Preserved Lemon Really Well (make Sure to Discard the Flesh), Then Chop It Very Finely & Add to the Casserole. Cook For a Few More Minutes. |
|
4
Done
|
Remove the Casserole from the Heat, Add the Coriander (cilantro) & Allow to Cool. Mix in the Chopped Eggs & Re-Season If Required. |
|
5
Done
|
Once the Filling Is Cooled Completely, You Are Ready to Assemble the Bourek. |
|
6
Done
|
Make Your Flour Paste by Putting the Flour in a Bowl & Gradually Adding the Water Until You Have a Very Runny Paste - a Bit Like Crepe Batter. |
|
7
Done
|
Lay 1 Spring Roll Sheet on Your Work Surface & Place 2 Generous Teaspoonfulls of the Filling Onto the Sheet. You Need to Place It in a Line Approx 1" Up from the Bottom of the Sheet & the Line of Filling Should Have a Fraction Over 1" of Spring Roll Sheet Visable on Both the Left & Right Side. |
|
8
Done
|
Next Bring the Left Side of the Sheet Over the Filling - It Will Overlap the Filling by About an Inch. Do the Same With the Right Side. |
|
9
Done
|
Take the Bottom of the Sheet in Both Hands & Pull It Up So That It Covers the Line of Filling. |
|
10
Done
|
With a Pastry Brush or the Back of a Teaspoon, Brush a Small Amount of the Flour Paste Along the Edges of the Sheet. |
|
11
Done
|
Now Start to Roll the Bourek, Be Careful to Keep It Tight & Even. When You Have Rolled It Up Securely, You Can Brush a Tiny Amount of the Paste Along the Seam So That the Bourek Stays Closed Whilst It Is Being Fried. |
|
12
Done
|
Repeat These Steps With the Remaining 35 Spring Roll Sheets. |
|
13
Done
|
Now You Can Either Freeze the Bourek or Fry Them in Hot Oil (i Like to Deep Fry at Approx 165-170c) in Batches, Until a Deep Golden Colour & Very Crispy! |
