Bourek

What Is Bourek?

Bourek is a beloved North African stuffed pastry known for its crisp, crackly shell and savory, aromatic filling. It is often served at family gatherings and festive evenings, especially during long seasonal celebrations. Wrapped into slim cigars or triangles and fried to golden perfection, Bourek balances texture and spice in a way that feels both celebratory and comforting. The technique is straightforward: prepare a seasoned filling, wrap it in thin pastry, and fry until shatteringly crisp. Though variations abound from region to region, the classic approach focuses on a well-seasoned meat mixture and paper-thin pastry, yielding a snack or appetizer that pairs beautifully with tangy, spicy, or herbal accompaniments.

Ingredients

• 10 sheets brick pastry sheets
• 300 g ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• Small bunch parsley, finely chopped
• 2 large eggs (1 for the filling, 1 for sealing)
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp black pepper
• 3/4 tsp salt, or to taste
• 2 tbsp olive oil (for sautéing and brushing)
• Neutral vegetable oil (for shallow frying)
• 1–2 tbsp melted butter (optional, for brushing)
• harissa (optional, for serving)
• 1 lemon, cut into wedges for serving

Preparation Steps

1. Make the aromatic base: Warm 1 tbsp olive oil in a skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes, stirring often so it softens without browning. Stir in the minced garlic and cook just until fragrant.
2. Cook the filling: Add the ground beef to the skillet, breaking it apart with a spoon. Season with the salt, black pepper, cumin, and paprika. Continue cooking until the mixture is browned and no longer releases liquid, about 6–8 minutes. Drizzle in another 1 tbsp olive oil if the pan looks dry.
3. Finish and cool the filling: Off the heat, fold in the chopped parsley. Taste and adjust the seasoning with a pinch more salt or black pepper if needed. Let the mixture cool for around 10 minutes so it’s easier to handle.
4. Enrich and bind: Beat 1 egg in a small bowl and stir it into the lukewarm filling so it lightly binds the mixture. Keep the second egg for sealing the pastry.
5. Prepare the wrappers: Stack the brick pastry sheets and keep them covered with a clean towel so they don’t dry out. Melt the butter if using, then combine it with 1 tsp olive oil to make a light brushing mix. Beat the remaining egg with a teaspoon of water for sealing.

Shaping the Bourek

1. Form the cigar shape: Lay one brick pastry sheets on your work surface. Brush it lightly with the olive oil and optional butter. Place 2–3 tablespoons of the ground beef filling along the lower edge in a neat log.
2. Roll and seal: Fold the sides over the filling, roll up tightly into a slim cylinder, and brush the end flap with the beaten egg to seal. Repeat with the remaining brick pastry sheets and filling.

Cooking

1. Heat the oil: Pour a shallow layer of vegetable oil into a wide skillet. Warm over medium to medium-high heat until a small edge of pastry sizzles on contact.
2. Fry to golden: Fry the rolls in batches, seam-side down first, turning as they color, until evenly golden and crisp, about 3–4 minutes per side. Transfer to a paper-towel-lined plate to drain and rest for 2 minutes.

Serving

Serve Bourek hot with wedges of lemon for squeezing and a small dish of harissa on the side. The bright acidity of the lemon lifts the spices, while the gentle heat of the harissa adds a satisfying kick. A simple salad is a fresh counterpoint to the crispy, savory pastry. For an extra flourish, drizzle a thread of good olive oil over the platter right before serving.

Tips and Notes

• Keep the brick pastry sheets covered so they stay pliable while you work.
• If your filling seems dry, moisten lightly with a teaspoon of olive oil before rolling.
• Adjust seasoning to taste with additional pinches of salt, black pepper, cumin, or paprika.
• For a lighter approach, brush rolls with olive oil and bake on a lined tray until crisp, checking doneness after about 15–18 minutes.