In my opinion, the ultimate way to amuse the mouth is with the little finger foods eaten all over the Mediterrnean with the thin layers of crackly dough that encases a delicious mixture of oozing cheese, meats, vegetables and fresh herbs. Here in Algeria these are known as bourek Algeria; Briouates in Morocco, Brik in Tunisia, Burek in the Balkans, Börek in Turkey and bourekia in Greek. And even sambouseks in the Middle East.
I remember when I was a teenager, we went on a road trip to Greece. This was my first taste of the delectable treat. One taste and I was addicted. After that I made my rounds sampling all the varieties of bourek out. So many to choose from ... who can really say which the best. They all are in my humble opinion.
It being Ramadan, no iftar table in Algeria is complete without Bourek. I have mentioned bourek several times before here and here.
But I have not shown the method of folding the Bourek cigares in which they are made in Alger, the capital of Algeria. So here goes ...
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