Algerian Chicken Preserved Lemon Bourek
Savor the vibrant flavors of North Africa with this Algerian Chicken Preserved Lemon Bourek recipe, a delectable snack or appetizer that combines tender shredded chicken with the zesty tang of preserved lemon and aromatic spices like cumin, coriander, and cinnamon. Wrapped in delicate brick pastry and fried to golden perfection, these crispy rolls are bursting with flavor and texture. The filling, enriched with sautéed onion, garlic, and fresh parsley, is both savory and refreshing, making each bite irresistibly delicious. Perfect for pairing with a bowl of hearty Algerian harira soup or a crisp green salad, these bourek are a crowd-pleasing treat for any occasion. Easy to prepare and ready in under an hour, this recipe promises authentic Algerian cuisine at its best!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 1 whole Preserved lemon
- 1 medium Onion
- 2 pieces Garlic cloves
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Black pepper
- 1 teaspoon Salt
- 2 tablespoons Fresh parsley
- 2 tablespoons Olive oil
- 8 sheets Brick pastry sheets
- 1 large Egg
- 1 cup Vegetable oil
Instructions
In a medium pot, place the chicken breasts and enough water to cover them. Add a pinch of salt and bring to a boil over medium heat. Cook the chicken for 15-20 minutes or until fully cooked. Remove the chicken and let cool, then shred it into small pieces using your hands or two forks.
Finely chop the onion and garlic. Heat 2 tablespoons of olive oil in a pan over medium heat and sauté the onion until soft and translucent, about 5 minutes. Add the garlic and cook for another minute.
Finely chop the preserved lemon, removing the seeds, and add it to the pan with the cooked onions. Stir well to combine.
Add the shredded chicken to the pan along with the ground cumin, ground coriander, ground cinnamon, black pepper, and 1 teaspoon of salt. Mix everything together and cook for 2-3 minutes to allow the flavors to meld.
Stir in the chopped parsley, remove the pan from the heat, and set the mixture aside to cool completely.
Lay a brick pastry sheet on a flat surface. Place 2-3 tablespoons of the chicken filling near one edge of the sheet. Fold the sides over the filling, then roll it up tightly into a cigar-like shape. If necessary, brush the edges with beaten egg to seal the bourek.
Repeat the process with the remaining pastry sheets and filling.
In a frying pan, heat 1 cup of vegetable oil over medium heat until hot but not smoking. Fry the bourek in batches, turning occasionally, until golden brown and crispy, about 2-3 minutes per side.
Remove the bourek with a slotted spoon and drain them on a plate lined with paper towels.
Serve warm with a side of Algerian harira soup or a simple green salad. Enjoy!
Nutrition Facts
Calories |
815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.7 g | 84% | |
| Saturated Fat | 10.1 g | 51% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 962 mg | 42% | |
| Total Carbohydrate | 30.1 g | 11% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 1.9 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 61 mg | 5% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 387 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
