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Rezikas Cheese & Potato Bourek Algerian Spring

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Ingredients

Adjust Servings:
20 - 24 spring rolls, pastry sheets (approx 21cm x 21cm)
2 1/2 - 3 cups mashed potatoes
3/4 - 1 cup cheddar cheese, grated (mature or sharp)
1/2 medium brown onion, finely chopped
1 medium pickled gherkin, finely chopped
3 tablespoons fresh parsley, finely chopped
1 tablespoon margarine or 1 tablespoon butter
salt
black pepper (freshly milled)
flour, & water for the paste

Nutritional information

68.6
Calories
20 g
Calories From Fat
2.2 g
Total Fat
1.1 g
Saturated Fat
5.7 mg
Cholesterol
158.4 mg
Sodium
9.6 g
Carbs
0.6 g
Dietary Fiber
0.5 g
Sugars
2.4 g
Protein
853g
Serving Size

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Rezikas Cheese & Potato Bourek Algerian Spring

Features:
    Cuisine:

    Um Safia... Mmmm! My daughter and her friends love it when I make a batch of Potato and Cheese Perogies after a three hour dance class! I thought they would thoroughly enjoy your Cheese & Potato Bourek! I was so correct!!! They devoured these amazing Algerian Spring Rolls! I served them with individual little ramekins of Sour Cream... They all said that they were perfectly magical! Thanks for a devine recipe!

    • 70 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Rezika’s Cheese & Potato Bourek (Algerian Spring Rolls), Here is the second of my Algerian bourek recipes I have also posted a Chicken & Preserved Lemon Bourek recipe This cheese & potato bourek is another of my family favourites & there never seem to be enough! You can use phyllo dough instead of the spring roll sheets You can also add a few finely chopped olives in place of the gherkins If you’re not familiar with making bourek, have a look at the NA*ME Fourms Bourek Demo: recipezaar com/bb/viewtopic zsp?t=310912, Um Safia Mmmm! My daughter and her friends love it when I make a batch of Potato and Cheese Perogies after a three hour dance class! I thought they would thoroughly enjoy your Cheese & Potato Bourek! I was so correct!!! They devoured these amazing Algerian Spring Rolls! I served them with individual little ramekins of Sour Cream They all said that they were perfectly magical! Thanks for a devine recipe!


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    Steps

    1
    Done

    Mix All the Ingredients Together in a Large Bowl, Check For Seasoning - Adjust If Required. Allow the Mixed Filling to Cool If the Mash Is Hot.

    2
    Done

    Fill & Roll Your Bourek as Follows:

    3
    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.

    4
    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.

    5
    Done

    Take the Bottom of the Sheet in Both Hands & Pull It Up So That It Covers the Line of Filling.

    6
    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.

    7
    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.

    8
    Done

    Repeat These Steps With the Remaining Spring Roll Sheets.

    9
    Done

    Now You Can Either Freeze the Bourek or Fry Them in a Little Oil. Cook Over a Medium Heat in Batches, in a Large Frying Pan / Skiller & Fry Until a Deep Golden Colour on All Sides - Turning as Required!

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    Simon Nelson

    Soup savant creating warm and comforting bowls of soup perfect for any occasion.

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