Algerian Food – Bourek

Algerian Food - Bourek

Algerian Food – Bourek

Bourek, a beloved Algerian dish, traces its roots to the diverse culinary landscape of North Africa. The history of Bourek is intertwined with the cultural tapestry of Algeria, reflecting influences from Berber traditions, Arab flavors, and the historical interactions with Ottoman and French cuisines.
Often enjoyed during festive occasions and family gatherings, Bourek showcases the artistry of Algerian culinary craftsmanship. Its origins can be found in the Maghreb region, where the use of phyllo pastry and savory fillings has been perfected over generations.


  • 1 Package package phyllo pastry sheets
  • 1 pound ground beef or lamb
  • 1 large onion finely chopped
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Salt and pepper to taste
  • 1 cup feta cheese crumbled
  • 1/2 cup parsley finely chopped
  • 1 egg for egg wash
  • Sesame seeds for garnish optional


  • Ingredients Preparation
  • Prepare Filling:
  • In a pan, heat olive oil and sauté chopped onions until translucent.
  • Add ground beef or lamb, cooking until browned.
  • Season with ground cumin, ground coriander, salt, and pepper.
  • Remove from heat and let it cool.
  • Mix Filling:
  • In a bowl, combine the cooked meat mixture with crumbled feta cheese and chopped parsley. Mix well.
  • Prep Phyllo Pastry:
  • Carefully handle the phyllo pastry sheets, keeping them covered with a damp cloth to prevent drying.
  • Cooking Steps
  • Assemble Bourek:
  • Take one phyllo sheet and brush it lightly with olive oil.
  • Place another sheet on top and repeat, creating a stack of 3-4 sheets.
  • Add Filling:
  • Spoon a portion of the filling along one edge of the phyllo stack.
  • Fold and Seal:
  • Fold the phyllo over the filling to form a triangle or cylinder shape.
  • Seal the edges with egg wash.
  • Bake Until Golden:
  • Place the Bourek on a baking sheet, brush the tops with egg wash, and sprinkle with sesame seeds if desired.
  • Bake in a preheated oven at 375°F (190°C) until golden brown.
  • Serve Warm:
  • Allow the Bourek to cool slightly before serving.
  • Enjoy the golden, flaky layers filled with savory goodness.

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