Bourek with Tuna and Potato Filling
This easy recipe for Algerian bourek is filled with spiced tuna paste. The crispy pastry on the outside and mild but packed with flavour filling. These little parcels of goodness are perfect with soups, fresh salads or as a part of your meze platter. I highly recommend it with traditional Algerian soup – Frik, which recipe you can find here.
There is a variety of filling possible. I shared with you before the recipe for a traditional beef and parsley filling but really, the options are endless. Prawns in thick bechamel, veggie-only, potato etc.
This is something we want to eat hot, straight out of the oven as the filling can make the pastry soggy if we leave it for too long. Just don’t burn yourselves! Remember to freshly squeeze some lemon juice for each bite and you are in for a real treat.
Bourek with Tuna and Potato Filling
Ingredients
- 10 sheets Feuilles de Brick
- 120 g Tuna in Water
- 1 Medium Potato
- 1 Celery Stick
- Fresh Parsley
- 1/4 tsp Cumin
- 1/4 tsp Smoked Paprika
- 1/4 tsp Turmeric
- 1 tbsp Olive Oil
- 1 Egg
- 100 g Grated Cheese
- Salt & Pepper
Instructions
- Peel and cut the potato into chunks and place in boiling water. Cook until soft. Drain the water and set it aside to cool down.
- In a food processor place tuna, cut celery stick, a handful of parsley, cumin, paprika, turmeric, olive oil and potato. Blend together but not until super smooth, we still want some chunks of tuna and celery.
- Place the ready paste in a bowl. Add shredded cheese and season to taste with salt and pepper. In a small bowl beat one egg.
- Take one sheet of pastry at a time and place 1 to 2 tbsp of tuna paste just a few inches from the bottom of the circle and start rolling just like a burrito. Fold in the sides, brush some of the egg wash on the top of the pastry and finish rolling. The egg will help hold it together. Repeat the process with the rest of the tuna paste and pastry.
- Place your rolls onto a baking tray covered with parchment paper. Give each bourek a brush of egg wash and bake in preheated oven for 10 min or until golden brown in 180C.
- Serve with salad, soup or as a side with fresh lemon to squeeze for each bite.