Bourek I

Bourek I Recipe - Traditional Algerian and Italian dish

Region / culture: Algeria, Italy | Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 6

Introduction

Bourek is a delightful and savory pastry that has found its way into many hearts and kitchens around the globe. This recipe focuses on a simple yet delicious version of Bourek, filled with a flavorful ground beef mixture, wrapped in delicate phyllo sheets. Perfect as an appetizer, snack, or even a light meal, this dish is versatile and can be adapted to suit various tastes and dietary preferences.

History

The origins of Bourek can be traced back to the cuisines of the Ottoman Empire, from where it spread to various regions, including North Africa, the Balkans, and the Middle East. Each region has its own variation of the dish, with different fillings, shapes, and names. The version presented here is inspired by the Algerian and Moroccan styles, known for their use of phyllo dough and savory meat fillings.

Ingredients

0.25 cup vegetable oil
1 beaten egg
0.25 cup chopped small onion
2 tbsp chopped flat leaf parsley
0.5 lb (227 g) ground beef
6 phyllo sheets, 12x17" each
0.5 tsp salt or to taste
lemon wedges for serving
0.25 tsp black pepper

How to prepare

Heat 1 tbsp of oil in a skillet. Add the onion and stir-fry over medium heat for 2 minutes.
Add the beef, salt, and pepper. Stir-fry for 5 minutes.
Then add the egg and parsley. Fry for 1 more minute.
Allow to cool well.
Take 1 phyllo sheet and lay it flat with a short end closest to you.
Place 2 heaping tablespoons of the beef mixture 2 inches from the short edge.
Fold both long sides towards the middle, starting with the short end. Roll the phyllo to form a packet that is 4 inches long and 1.5 inches wide.
Repeat with the remaining phyllo sheets and stuffing.
Set aside.
Put the remaining oil in a skillet over low heat. Add the rolls.
Brown on both sides for about 3 minutes. The low heat prevents the thin pastry sheets from burning.
Drain the rolls on paper towels for a minute.
Serve warm with a squeeze of lemon juice.

Variations

Vegetarian Bourek: Substitute the ground beef with a mixture of spinach, feta, and herbs for a vegetarian version.
Spicy Bourek: Add chili flakes or chopped jalapeños to the beef mixture for a spicy kick.
Cheese Bourek: Include a layer of mozzarella or feta cheese inside the rolls for a cheesy variation.

Cooking Tips & Tricks

To prevent the phyllo sheets from drying out, keep them covered with a damp towel while working.

- Brushing each phyllo sheet lightly with oil can help achieve a golden and crispy texture.

- Make sure the beef mixture is cooled before assembling to prevent the phyllo from becoming soggy.

- Fry the Bourek at a low to medium heat to ensure it cooks evenly without burning.

Serving Suggestions

Bourek can be served hot or at room temperature, accompanied by lemon wedges for a refreshing zest. It pairs well with a side of fresh salad, yogurt, or a dipping sauce such as tzatziki for a fuller meal.

Cooking Techniques

Frying is the traditional method for cooking Bourek, but they can also be baked in a preheated oven at 375°F (190°C) for 20-25 minutes or until golden brown, for a healthier option.

Ingredient Substitutions

Ground lamb or chicken can be used instead of beef for different flavors.

- For a gluten-free version, gluten-free phyllo dough or rice paper can be used as a substitute.

Make Ahead Tips

Bourek can be assembled ahead of time and stored in the refrigerator for up to 2 days before frying or baking. They can also be frozen, either before or after cooking, for up to 3 months.

Presentation Ideas

Serve Bourek on a platter garnished with parsley leaves and lemon slices. A drizzle of yogurt sauce or a sprinkle of paprika can add color and flavor.

Pairing Recommendations

Bourek pairs beautifully with a light, crisp white wine or a refreshing mint tea. For a non-alcoholic option, a sparkling lemonade complements the flavors well.

Storage and Reheating Instructions

Leftover Bourek can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through and crispy.

Nutrition Information

Calories per serving

A single serving of Bourek contains approximately 200-250 calories, making it a relatively light option. However, the calorie count can vary based on the size of the servings and the exact ingredients used.

Carbohydrates

Each serving of Bourek contains approximately 15-20 grams of carbohydrates, primarily from the phyllo sheets. Opting for whole wheat phyllo can increase the fiber content and provide a healthier alternative.

Fats

The fat content in Bourek mainly comes from the vegetable oil used for frying and the ground beef. Using lean ground beef and minimizing the oil for frying can reduce the fat content. Each serving contains roughly 10-15 grams of fat.

Proteins

Bourek is a good source of protein, thanks to the ground beef filling. Each serving provides approximately 10-15 grams of protein, making it a satisfying option for a snack or part of a meal.

Vitamins and minerals

The beef and parsley in Bourek contribute to its vitamin and mineral content, including iron, zinc, and vitamins B12 and K. Including a variety of vegetables in the filling can further enhance the nutritional profile.

Alergens

Common allergens in Bourek include gluten (from the phyllo dough) and eggs. For those with allergies, gluten-free phyllo can be used, and the egg in the filling can be omitted or substituted.

Summary

Overall, Bourek can be a nutritious and balanced option when consumed in moderation. It provides a good mix of carbohydrates, proteins, and fats, along with essential vitamins and minerals. Adjustments can be made to cater to various dietary needs and preferences.

Summary

This Bourek recipe offers a delightful taste of Mediterranean cuisine, with its crispy phyllo exterior and savory beef filling. With options for customization and make-ahead convenience, it's a versatile dish that can be enjoyed in various settings. Whether served as an appetizer or a main dish, Bourek is sure to be a crowd-pleaser.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, and I was visiting my dear friend Maria in her quaint little village in the countryside. As always, Maria welcomed me with open arms and a warm smile. She had been a dear friend of mine since childhood, and I always looked forward to our visits.

On this particular day, Maria was busy in the kitchen, preparing a delicious meal for us to enjoy together. The aroma of spices and herbs filled the air, teasing my nostrils and making my stomach growl in anticipation. I watched in awe as Maria effortlessly moved around the kitchen, her hands moving with precision and grace as she chopped, stirred, and sautéed.

As we sat down to eat, Maria placed a plate of golden, flaky pastries in front of me. They were filled with a savory mixture of minced meat, onions, and spices - a dish I had never seen before. Maria smiled as she watched me take my first bite, savoring the delicious flavors that exploded in my mouth.

"These are bourek," Maria explained, her eyes twinkling with pride. "A traditional dish from my homeland. Would you like to learn how to make them?"

I eagerly nodded, knowing that this was an opportunity I couldn't pass up. Maria took me under her wing and patiently taught me the art of making bourek. She showed me how to make the dough from scratch, rolling it out into thin sheets and filling it with the savory meat mixture. She taught me how to fold and shape the pastries, sealing in the delicious filling.

As we worked together in the kitchen, Maria shared stories of her childhood and the fond memories she had of making bourek with her own grandmother. She spoke of how the recipe had been passed down through generations, each cook adding their own unique touch to the dish.

I listened intently, soaking up every word and absorbing the knowledge that Maria so generously shared with me. By the time we had finished making the bourek, I felt a sense of accomplishment and pride. I had learned a new recipe, one that would forever hold a special place in my heart.

Over the years, I have made bourek countless times, each batch reminding me of that special day in Maria's kitchen. I have shared the recipe with friends and family, passing on the tradition and the love that goes into making this dish.

Every time I take a bite of a freshly baked bourek, I am transported back to that warm summer day, surrounded by the sights, sounds, and smells of Maria's kitchen. It is a memory that I hold dear, a reminder of the power of food to bring people together and create lasting bonds.

And so, whenever I make bourek, I do so with gratitude in my heart for Maria and the gift she gave me that day. The gift of a delicious recipe, a cherished memory, and a lifelong friendship that I will always treasure.