بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم
السلام عليكم و رحمة الله و بركاته
Many of you may be familar with the Algerian appetizer, Bourek Algéroise that uses brik sheets. But today, I will show you all one version, I learned from my husband's aunt, which is more rustic and uses the simplest of ingredients to prepare. I find this version of Bourek is also less greasy and stays fresher longer then the bourek made with diouel sheets... if you happen to have leftovers they heat up nicely the next day.
FOR THE DOUGH:
- 2 cups - 500g flour
- 1/8 tsp salt (or to taste)
- about 1/2 cup room temperature water
- 3 TBS vegetable oil or melted butter
FOR THE FILLING:
Same filling used for Bourek Algéroise
- 1 large onion, diced
- 1 large courgette, finely diced or grated
- 250g - half pound ground beef
- 4 eggs
- bunch of chopped parsley
- wedges of Laughing Cow Cheese (or any other creme style cheese) -- half wedge per bourek
- generous pinch of salt
- pepper, cinnamon (to taste)
- 1-2 eggs, beaten
- Oil to fry in
START out with about 2 cups flour, to which you simply mix in salt to taste, and about 3 TBS vegetable oil and slowly gradually - 1/2 cup room temp water until you have a soft ball of dough. Depending on your flour you may need more or less flour, so mix it in slowly. The dough is simple, not rocket science so amounts do not have to exact; just as long as you mix easily the flour with the water/oil so it is somewhat elastic and smooth.
LET the dough rest for about 30 minutes before using. This will allow the dough to soft and the gluten to form, thus making it smoother dough to roll out. If you want, you can also make up the batch of dough, freeze half or all of it for later use. To freeze at this stage, simply wrap tighly with plastic wrap then store in a container, so there is no freezer burn.
ONCE the dough has rested, roll it out with a rolling pin or even with one of those Italian pasta machines. Either method will work fine. Sprinkle flour generous over the dough as you roll it out. And be sure to not roll it too thin, else the dough will break when you stuff them. Thickness of 1/2 cm is fine. Also at this stage, you could cut the dough into squares then sprinkle more flour over them and lay them between parcment paper for later use. Again to store, freeze them. And thaw out 30 minutes before using. I have invested in one of these handy-dandy pasty makers. It has made bourek making easier ... and now even children love to make them, since they come out so pretty. Before I was crimping them by hand ... and well not all of them came out so pretty LOL!
TO assemble, just sprinkle more flour onto the past maker if you are using one, or onto your work board. Spoon little of the filling of your choice and fold over. I do not use eggs to bend the sides as water works as well for me with this dough. I only use eggs when using douel when I make sweet boureks. Other then that I do not bother.
NOW you can either fry or bake them.
FRYING If you're frying heat the oil up and test the oil by laying one bourek in the oil. Fry on one side for a few minutes until golden, then turn over. Remove from the oil, salt and then lay on a napkin to absorb the excess oil.
BAKING If you're baking, line a baking sheet with parchment paper, then place them well spaced on the pan. Bake in a preheated oven at 180°C - 350°F for about 15-25minutes. Once baked, remove from the oven and salt.
๑۞๑ You can use any filling you like in this type of bourek. My family prefers this filling so that is what I use.
If you cook them up before hand, I recommend keeping them warm in a low oven, rather reheating them in a microwave. They tend to lose the crispiness in the microwave.
Good Appetite! Bessaha Welhenna! Bon Appétit et à bientôt !