Borek Algerian
Crispy, golden, and irresistibly flavorful, Borek Algerian is a delightful twist on a traditional savory pastry. This recipe combines a spiced filling of ground beef or lamb with aromatic herbs like parsley and coriander, enhanced by the warm flavors of paprika, cumin, and optional harissa for a hint of heat. Encased in delicate spring roll or filo pastry, these bites are fried to perfection, creating a crunchy exterior that contrasts beautifully with the tender, spiced filling. With a quick prep time of just 30 minutes and a simple frying technique, this dish is perfect as an appetizer, snack, or party favorite. Serve your crispy Borek Algerian with a cool yogurt dip or a fresh salad for a satisfying, authentic Algerian experience. Keywords: Borek Algerian recipe, Algerian pastry, crispy borek, spiced beef filling, easy appetizer.
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Recipe Information
Ingredients
- 500 grams Ground beef or lamb
- 1 medium Onion, finely chopped
- 2 cloves Garlic cloves, minced
- 2 tablespoons Parsley, chopped
- 1 tablespoon Coriander, chopped
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Harissa (optional, for spice)
- 1 large Egg, beaten
- 10 sheets Spring roll or filo pastry sheets
- 500 milliliters Vegetable oil for frying
Instructions
Heat a large skillet over medium heat and add the ground beef or lamb. Cook for 5-7 minutes until it browns and releases its fat.
Add the chopped onion and garlic to the skillet and sauté for another 3-4 minutes until softened.
Stir in the parsley, coriander, paprika, cumin, salt, black pepper, and harissa (if using). Mix well and cook for 2 minutes to combine the flavors.
Transfer the cooked filling to a plate and let it cool for 10 minutes.
Lay out one pastry sheet and place about 2 tablespoons of the filling near one edge. Fold the sides inward and roll tightly into a log or triangle shape, sealing the edges with a bit of beaten egg.
Repeat the process with the remaining pastry sheets and filling until all are assembled.
Heat the vegetable oil in a deep pan over medium-high heat to 170-180°C (340-360°F). Fry the boreks in batches until golden brown and crispy, about 2-3 minutes per side.
Remove the fried boreks with a slotted spoon and transfer to a plate lined with paper towels to drain excess oil.
Serve the Borek Algerian hot with a side of yogurt dip or a fresh salad.
Nutrition Facts
Calories |
6188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 616.5 g | 790% | |
| Saturated Fat | 115.1 g | 576% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 585 mg | 195% | |
| Sodium | 3388 mg | 147% | |
| Total Carbohydrate | 117.5 g | 43% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 5.4 g | ||
| Protein | 104.1 g | 208% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 227 mg | 17% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 1902 mg | 40% | |
*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.
