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A street-food favorite during Ramadan, Bourek Annabi are a classic of Algerian cuisine. These Borek, filled with minced meat, cheese, parsley , mashed potatoes and a runny egg, are then deep-fried for a few minutes. A crisp hot starter that's super easy to make.
Table des matières
💙 Why you'll love them
- They're deliciously gourmet, with the spicy meat and super-runny egg yolk.
- They're extremely easy to make!
- They're the perfect convivial and generous dinner, to share with friends or family (or for a solitary gustatory pleasure).
These are the main ingredients, and the quantities can be found in the recipe card below.
- Potatoes: I recommend Russet potatoes, which are perfect for mashed potatoes.
- Minced meat, the heart of the recipe.
- Fillo pastry sheets, also called phyllo dough, easily available in supermarkets.
- Eggs - ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.
- Cream cheese
- Fresh or frozen parsley.
- Green olives.
- Garlic - if you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
- Shallot and onion.
- Cumin powder.
- Harissa, which you can find in most supermarkets in the world cuisine section. It often comes in a small tube, like a tube of toothpaste.
- Frying oil for cooking, sunflower oil style.
🥰 Chef's tips
- Don't put too many ingredients in each fillo pastry sheet , otherwise you won't be able to close it and it may open up during baking.
- When you place the ingredients in the fillo pastry sheet, make a well for the egg.
- Be very careful when turning the Bourek over and placing it in the frying oil, otherwise you risk breaking the egg yolk.
- Make sure your frying oil is hot (around 320°F/160°C) before putting in your Bourek Annabi one by one. You can use a kitchen thermometer, as I do, or drop a drop of water into the pan. If it sizzles, you can use it now.
- Take care, too, that the frying oil is not too hot: if it is, your oil will first darken before turning black.
💡 Frequently Asked Questions
You can prepare the meat and mashed potatoes 1 or 2 days in advance. Then all you have to do is assemble the remaining ingredients and bake.
If your oil hasn't turned black, you can wait for it to cool down and put it back in the bottle for repeated use.
Otherwise, don't pour your frying oil down the sink, or it will clog up. The best thing to do is to put it back in the bottle once it has cooled down (very important, otherwise it will leak), then take it to a waste disposal site with hazardous waste or special household waste. And if that's impossible, at least put it in the non-recyclable waste garbage can.
As there's a runny egg in each Bourek Annabi, they don't keep well. Once fried and ready, enjoy them piping hot!
If you make these Algerian Borek, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
- 1 ⅔ cups potatoes
- 12 oz ground beef
- 6 fillo pastry sheets also called phyllo dough
- 6 eggs
- 6 tablespoons cream cheese divided
- ½ cup parsley
- 18 green olives divided
- 3 garlic cloves
- 2 shallots
- ¼ onion
- salt to taste
- black pepper to taste
- 2 tablespoons ground cumin
- harissa to taste
- 2 ¼ cups frying oil
- Cook your potatoes in a large pot of boiling water for around twenty minutes.
- Leave them to cool, then remove their skins (they'll fall off on their own) and mashed potato them with a food mill or a fork, until they're perfectly homogeneous.
- In a frying pan with a drizzle of olive oil, brown the finely chopped garlic and shallot. When translucent, add the minced meat, cumin, salt and pepper. Chop the onion and set aside.
- Heat the frying oil in a frying pan. In a fillo pastry sheet, make a circle with the mashed potatoes, some minced meat, a little harissa, onion, a bit of cream cheese, a few chopped green olives, salt and pepper. Finish by placing an egg in the center of the circle and a few parsley leaves.
- Fold the fillo pastry sheets into quarters and carefully place in hot oil. Fry for a few minutes on each side, repeating the operation until all the ingredients are used up. Enjoy piping hot!