ALGERIAN CHICKEN & PRESERVED LEMON BOUREK
The fillings for bourek really are endless, I love the traditional ground lamb & parsley, the prawn & bechemel, potato & cheese........the list goes on. Here I combined ground chicken with fresh coriander & a little preserved lemon for a delicious fried snack. You can freeze these bourek easily & when you come to cook them, allow to 1/2 thaw before deep frying. You can also shallow fry them in a frying pan about 1" deep in sunflower or vegetable oil. Bourek are wonderful whenever, but really they are a Ramadan essential in any Algerian household. (If you are new to making bourek & rolls, here is a step by step -in photos- demo for you: http://radiancerecipes.com/chinese-springrolls/)
Provided by Um Safia
Categories Chicken
Time 2h10m
Yield 36 bourek
Number Of Ingredients 11
Steps:
- In a medium sized casserole, heat the olive oil & gently fry the onion until pale golden. Add the chicken & fry for 15-20 minutes on a medium heat.
- Add your ras el hanout & the Season All, mix well & cook for a few minutes.
- Wash the preserved lemon really well (make sure to discard the flesh), then chop it very finely & add to the casserole. Cook for a few more minutes.
- Remove the casserole from the heat, add the coriander (cilantro) & allow to cool. Mix in the chopped eggs & re-season if required.
- Once the filling is cooled completely, you are ready to assemble the bourek.
- Make your flour paste by putting the flour in a bowl & gradually adding the water until you have a very runny paste - a bit like crepe batter.
- Lay 1 spring roll sheet on your work surface & place 2 generous teaspoonfulls of the filling onto the sheet. You need to place it in a line approx 1" up from the bottom of the sheet & the line of filling should have a fraction over 1" of spring roll sheet visable on both the left & right side.
- Next bring the left side of the sheet over the filling - it will overlap the filling by about an inch. Do the same with the right side.
- Take the bottom of the sheet in both hands & pull it up so that it covers the line of filling.
- With a pastry brush or the back of a teaspoon, brush a small amount of the flour paste along the edges of the sheet.
- Now start to roll the bourek, be careful to keep it tight & even. When you have rolled it up securely, you can brush a tiny amount of the paste along the seam so that the bourek stays closed whilst it is being fried.
- Repeat these steps with the remaining 35 spring roll sheets.
- Now you can either freeze the bourek or fry them in hot oil (I like to deep fry at approx 165-170c) in batches, until a deep golden colour & very crispy!
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Pamela Manatsa
[email protected]I've made this recipe several times now and it's always a hit. It's a great way to use up leftover chicken and the bourek pastry is always a crowd-pleaser.
Inshrah and Famia
[email protected]This dish was a bit too spicy for my taste, but I think that's just a matter of personal preference. Otherwise, it was a delicious and well-made dish.
Anele Msimango
[email protected]I'm not a huge fan of preserved lemons, but I thought I'd give this recipe a try. I'm glad I did! The flavors were amazing and the chicken was cooked perfectly.
Stodgy Booom
[email protected]This is a great recipe for a special occasion meal. It's a bit time-consuming to make, but it's definitely worth the effort.
Juliya Rai
[email protected]I made this dish for a party and it was a huge success. Everyone loved the unique flavors and the presentation was beautiful.
Zakria Iftikhar
[email protected]This recipe was easy to follow and the end result was delicious. I especially liked the crispy bourek pastry.
Shehan madusanka
[email protected]The chicken was a bit dry for my taste, but the bourek pastry was excellent. I think I'll try making the bourek again with a different filling.
Dan James
[email protected]I was a bit skeptical about using preserved lemons, but I'm glad I gave it a try. They added a really unique and delicious flavor to the dish. I'll definitely be using them again in other recipes.
Labu Khan
[email protected]This dish was a bit more time-consuming to make than I expected, but it was well worth the effort. The end result was a delicious and impressive meal that my guests raved about.
BaRy MyB
[email protected]I'm always looking for new and exciting recipes, and this one definitely fit the bill. The Algerian chicken with preserved lemon bourek was a hit with my family. They loved the combination of flavors and textures.
Bhuvan Joshi
[email protected]Wow! This recipe is a keeper. The chicken was incredibly flavorful and moist, and the bourek pastry was flaky and golden brown. I'll definitely be making this again!
Sadek Islam
[email protected]This Algerian chicken with preserved lemon bourek was a delightful surprise! The flavors were complex and well-balanced, and the chicken was juicy and tender. I especially appreciated the use of preserved lemons, which added a unique tanginess to the