REZIKA'S CHEESE & POTATO BOUREK (ALGERIAN SPRING ROLLS)
Here is the second of my Algerian bourek recipes. I have also posted a Chicken & Preserved Lemon Bourek recipe. This cheese & potato bourek is another of my family favourites & there never seem to be enough! You can use phyllo dough instead of the spring roll sheets. You can also add a few finely chopped olives in place of the gherkins. If you're not familiar with making bourek, have a look at the NA*ME Fourms Bourek Demo: http://www.recipezaar.com/bb/viewtopic.zsp?t=310912
Provided by Um Safia
Categories Potato
Time 50m
Yield 20-24 bourek
Number Of Ingredients 10
Steps:
- Mix all the ingredients together in a large bowl, check for seasoning - adjust if required. Allow the mixed filling to cool if the mash is hot.
- Fill & roll your bourek as follows:.
- 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 spring roll sheets.
- Now you can either freeze the bourek or fry them in a little oil. Cook over a medium heat in batches, in a large frying pan / skiller & fry until a deep golden colour on all sides - turning as required!
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Juan Angel Herrera
[email protected]I'm not sure I have all the ingredients, but I'm going to give it a try.
Priscila Brandt
[email protected]These look so good! I can't wait to try them.
Dua Bilal
[email protected]I will definitely be making these again!
Khaksar Khan
[email protected]These were a bit too time-consuming to make, but they were worth it. They were so delicious!
Alex Gentry
[email protected]The recipe was easy to follow and the boureks turned out great!
Sonu Dangerous
[email protected]These were really good! I made them for my family and they loved them. I will definitely be making them again.
Tebogo Lydia Mmatabane
[email protected]I thought the filling was a bit bland. I added some garlic and onion powder to it and it was much better.
The midnight _Mouse
[email protected]These were a bit too greasy for my taste. I think I will try baking them next time instead of frying them.
Shimul akther
[email protected]Easy to make and so tasty! I used a store-bought filo dough and it worked out great.
Ishfaq Dulloo
[email protected]These were delicious! I made them for a party and they were a huge hit. I will definitely be making them again.
Beau Plante
[email protected]The recipe was easy to follow and the boureks turned out great! I used a mix of cheddar and mozzarella cheese, and I added some chopped green onions to the filling. I also brushed the boureks with melted butter before baking them.
lerato joseph
[email protected]These cheese potato boureks were a hit with my family! The cheese and potato filling was creamy and flavorful, and the filo pastry was crispy and flaky. I will definitely be making these again.