While everyone LOVES bourek filled the classic Bourek Algéroise with meat. Sometimes it's good to change it up a little. So I purpose this economical tasty and even machallah vegetarian bourek for you all to try out!
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active prep time: 15mins | inactive prep time: 0min | cook time: 20mins
12 boureks
- 6 leaves of douel (brik)
- 200g - 8oz cream cheese like La Vache Qui Rit or Philly
- 120g - ½ cup pitted and chopped black olives
- 1 egg, lightly beaten
- oil (for frying)
- salt
- Wash the olives to remove the black coloured brine they are in. Pit the olives if not already pitted and then chop.
- Combine the cheese with the olives and egg.
- Cut the diouel sheets in half so you have a half moon shape.
- Lay the diouel flat on a damp cloth and place a tbsp of mixture on the top corner.
- Fold diagonally three times to create a triangle. (see photo)
- Fry in a swallow pan of oil. Or (as I did for this post) optionally brush with little amount of oil or melted butter and bake in the oven at 180°C - 350°F oven for about 15minutes until golden. Or even use an air fryer like the Tefal Acti-Fry or Phillips AirFryer according to the manufacturing's instructions. I don't have either of these so I am condoning or even recommending them.
- Salt right after frying or baking.
Variation
You can use other types of cheese in this recipe.
You can use other types of cheese in this recipe.
Mediterranean, Algerian, appetizers, Ramadan
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