Borek
Borek Algerienne are beef-filled pastries are usually served alongside soup at Ramadan. Big Zuu's recipe also has a chicken and a vegetarian optional filling. Get in extra filo pastry if you want to make all three flavours!
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 1 tsp chilli flakes
- ½ tsp ground cinnamon
- ½ tsp ground cumin
- 400g/14oz beef mince
- 4 tbsp cream cheese
- handful fresh parsley, finely chopped
- 20g/¾oz unsalted butter
- 4 free-range eggs, beaten
- 1.5 litre/2¾ pints vegetable oil, for deep frying
- 6 sheets filo pastry or 12 spring roll wrappers
- salt and freshly ground black pepper
For the basil, feta and tomato filling
- 2 tbsp vegetable oil
- 1 onion, chopped
- 1 garlic clove, chopped
- 200g/7oz feta, crumbled
- 2 tbsp basil, finely chopped
- 1 tomato, seeds removed and chopped
For the chicken, olive and tomato filling
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 1 garlic clove, chopped
- 1 tsp ground cumin
- 1 chicken breast, finely diced
- 1 tomato, seeds removed and chopped
- 30g/1oz black olives, chopped
- 2 tbsp finely chopped parsley
- lemon wedges, for squeezing
- chilli sauce, to serve
Method
Heat the olive oil in a large frying pan and cook the onion over a medium heat for 10–15 minutes. Add the spices and beef mince and fry, using a wooden spoon to break the mince up. Cook until any liquid has completely evaporated and the mince has browned. Remove from the heat and leave to cool completely. When cool, mix in 2 tablespoons of the cream cheese and the parsley and season well with salt and pepper.
In a non-stick frying pan, heat the butter until just foaming. Season the beaten eggs with a pinch of salt and pepper and pour into the pan (put the bowl to one side as you will need to use the dregs of the beaten egg to seal the pastry later).
Use a fork to whisk the egg slightly before letting it settle and set as an omelette. Remove from the pan and leave to cool. When the omelette is cool, cut into 12 pieces.
Preheat the vegetable oil in a deep-fat fryer to 180C or in a deep saucepan over a medium–high heat to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
If you are using the filo pastry, cut a sheet into two pieces widthways so there are two strips with the shortest edges nearest to you or roll out two of the spring roll wrappers.
Spread a small amount of the remaining cream cheese on one of the pastry strips. Place one heaped tablespoon of the beef mixture at the end nearest to you. Top the beef with a piece of the omelette. Fold over the sides, then roll the beef mixture end away from you to form a sort of cigar shape.
Dip a pastry brush in the egg, and brush the ends to seal. Set aside. Repeat with the other pastry strip and then repeat with the remaining filo sheets or wrappers.
When you are ready to fry, work in batches and gently place the böreks in the oil. Fry for 4–5 minutes, turning a few times, until golden and crisp. Carefully transfer to drain on kitchen paper. Serve immediately with lemon wedges for squeezing and chilli sauce.
To make the basil, feta and tomato filling, heat the oil in a frying pan over a medium heat. Once hot, add the onion and garlic and cook until soft. Remove from the heat, place in a bowl and allow to cool. Add the feta, basil and tomato into the bowl and mix to combine. Fill the filo pastry with a tablespoon of the filling and fry as above.
To make the chicken, olive and tomato filling, heat the oil in a frying pan over a medium heat. Once hot, add the onion and garlic and cook until soft. Add the ground cumin and chicken breast and cook for 3-4 minutes or until the chicken has cooked through. Remove from the heat and add the tomato, black olives and parsley. Allow to cool. Fill the filo pastry with a tablespoon of the filling and fry as above.
