Borek (Algerian Beef Rolls)
Borek is something I believe I was missing out on my whole life! Crispy filo like pastry rolled into perfect rolls filled with seasoned beef and La Vache qui rit – cream cheese. Believe me when I say it’s to die for!
This dish is usually served alongside soup like Frik during Ramadan. It can have a different filling like minced beef with parsley (my favourite), prawns and bechamel, potato and cheese and many more but to start with the filling you need to know about the pastry.
The best I could describe the pastry which is used for this delicious crunchy treat is that it is very similar to filo pastry. Feuilles de brick sheets are even thinner and more see-through than filo but remarkably similar after baking. They are browning beautifully in the oven and become really flaky.
Where to find Feuilles de brick? I would recommend finding a proper Algerian grocery shop if it’s possible or Turkish shop. If you can’t find them then I saw those sheets on amazon or in worst case scenario use Chinese pastry sheets for spring rolls.
Borek (Algerian Beef Rolls)
Ingredients
- 600 g Minced Beef
- 10 sheets Feuilles de Brick
- 5 triangles LaVache Qui Rit
- 1 Medium Red Onion
- 1/2 cup Chopped Parsley
- 1 Egg
- Salt & Pepper
Instructions
- In a deep pan preheat 1 tbsp of olive oil. Place chopped onion into the pan and cook on medium heat until half-way cooked. Add minced beef and season with salt and pepper. When beef is almost ready add parsley and mix well through.
- Let the beef cool down before rolling it into the pastry. Beat the egg in a small bowl and prepare cream cheese. Take one sheet of the pasty out of the packaging and spread half triangle of cheese just a few inches over the bottom part of the pastry. Add 3 tbsp of minced beef and start rolling quite tightly. When you get to the middle of the pastry fold in the sides and egg wash the top part, roll the rest and place on the baking tray lined with parchment paper. Continue until all the beef is finished. Brush each borek with egg wash.
- Preheat the oven to 180C. Place borek in the oven and bake for 10 min or until golden brown.
- Serve alongside soup and with a wedge of lemon. Once you open borek squeeze some lemon onto the meet and enjoy.