BOUREK (MEAT FILLED PASTRY)
This is an Algerian appetizer. Traditionally ground lamb is used for the filling but you can also try ground beef or turkey or even one time I did spinach and feta. You can also adjust the seasonings. I think phyllo dough is a pain to work with and was told to try it with an asian type wrapper. I tried but it didn't come out as well. You can fold the dough around it pretty much any way you want. Just do them all the same so they cook in the same amount of time.
Provided by Cookie16
Categories Lunch/Snacks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter in a skillet over medium heat.
- Add the lamb and stir-fry a minute.
- Add the onion, parsley, salt, pepper and cinnamon and cook over medium low heat til lamb is cooked through.
- Take one sheet of phyllo and fold both side to the center length-wise.
- Sprinkle lightly with melted butter.
- Place 2 heaping tablespoons of meat stuffing at one end of the phyllo.
- Press it out til it is about 4 inches wide and 1 inch deep.
- Roll the dough over and roll about 3 times.
- Sprinkle a bit more butter on the end and dab with egg to seal.
- Do this with the remaining meat mix and phyllo.
- Bake in a buttered baking dish in 350 degree oven for 15 to 20 minutes.
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zainab shuaibu
[email protected]These pastries are the perfect appetizer or snack.
Haram Fatima
[email protected]I made these boureks for a potluck and they were a huge hit!
OPA
[email protected]This recipe is a great way to use up leftover meat and vegetables.
MDUDUZI SIBASA
[email protected]The pastries were a bit too flaky for my taste, but the filling was delicious.
Daniyal virk
[email protected]I'm not a big fan of meat pies, but these boureks were surprisingly good.
alli arzoo
[email protected]This recipe was a bit too complicated for me, but the pastries were delicious.
Ad Boss
[email protected]I followed the recipe exactly and the pastries turned out doughy and undercooked.
Zvico Natasha
[email protected]The boureks were a bit too greasy for my taste, but the flavor was good.
Ronnie Combs
[email protected]I loved the crispy phyllo dough and the savory meat filling. This recipe is a keeper!
Youssef Tmam
[email protected]These pastries were so easy to make and they were a big hit at my party.
Reyas Khan
[email protected]The boureks were delicious! I used ground lamb instead of beef and they were still amazing.
Amrit Karki
[email protected]I've made this recipe multiple times now and it always turns out great. It's a great way to use up leftover meat.
Aazad Tiwari
[email protected]This recipe was a hit with my family! The pastries were crispy and flaky, and the meat filling was flavorful and juicy.