Borek Algerian

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Borek is usually served in algeria along side a soup (chorba) during ramadan. Borek has a crisp pastry on the outside and is oozing with cheese and meat inside, absolutely delicious.

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Steps

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Gently saute the onion for around 5 minutes until soft.

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Add the beef mince and brown.

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Add a pinch of cinnamon , salt and pepper , and the chopped parsley and stir well.

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On a gentle heat add the beaten egg taking care not to let it scramble.

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Let this mixture cool or the pastry will disintegrate.

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Place 2 or 3 tablespoons of beef mixture about 1.

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5 inches from the bottom of the phyllo pastry sheets leaving approximately one inch either side.

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Cut the cheese in half and lay across the mixture.

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Pull the phyllo up from the bottom.

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Fold the sides to the centre of section and continue to roll.

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Place the boreks in a frying pan with vegetable oil.

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Fry on both sides until golden.

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Ingredients

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beef mince, onion, cinnamon, parsley, eggs, phyllo pastry sheets, laughing cow cheese, vegetable oil