Ingredients
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250
-
1
-
1
-
1 1/2
-
2
-
6
-
6
-
-
-
-
-
-
-
-
Directions
Borek Algerian, Borek is usually served in Algeria along side a soup (Chorba) during Ramadan Borek has a crisp pastry on the outside and is oozing with cheese and meat inside, absolutely delicious , My hubby is Algerian so this is a staple during Ramadan , I did pretty much same I added a couple ground carrots and celery and I never like like to fry anything in oil so I baked them on a cookie sheet covered with wax paper and I brushed them with grape seed oil
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Steps
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1
Done
|
Gently Saute the Onion For Around 5 Minutes Until Soft. |
|
2
Done
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Add the Beef Mince and Brown. |
|
3
Done
|
Add a Pinch of Cinnamon, Salt and Pepper, and the Chopped Parsley and Stir Well. |
|
4
Done
|
on a Gentle Heat Add the Beaten Egg Taking Care not to Let It Scramble. |
|
5
Done
|
Let This Mixture Cool or the Pastry Will Disintegrate. |
|
6
Done
|
Place 2 or 3 Tablespoons of Beef Mixture About 1.5 Inches from the Bottom of the Phyllo Pastry Sheets (feuille De Brik) Leaving Approximately One Inch Either Side. |
|
7
Done
|
Cut the Cheese in Half and Lay Across the Mixture. |
|
8
Done
|
Pull the Phyllo (brik) Up from the Bottom; Fold the Sides to the Centre of Section and Continue to Roll. |
|
9
Done
|
Place the Boreks (fold Side Down) in a Frying Pan With Vegetable Oil. |
|
10
Done
|
Fry on Both Sides Until Golden. |
