World Cuisines

Bourek

Algeria

The crisp cigar pastry: bourek — thin warqa/dioul pastry rolled around spiced mince, egg or cheese, fried golden — the Ramadan table's opening act. Ingredients: dioul pastry sheets, minced beef, onions, parsley, eggs, cheese, cumin, cinnamon, oil for frying, lemon.

What it is

The crisp cigar pastry: bourek — thin warqa/dioul pastry rolled around spiced mince, egg or cheese, fried golden — the Ramadan table's opening act. Ingredients: dioul pastry sheets, minced beef, onions, parsley, eggs, cheese, cumin, cinnamon, oil for frying, lemon. Recipe: 1) Cook the mince with onions and spices; bind with egg. 2) Fill and roll the sheets into cigars. 3) Fry until crisp and golden. 4) Drain; serve with lemon wedges and chorba. Serve: at iftar and weddings. Flavor: crisp, spiced, savoury. History: bourek descends from Ottoman börek carried across North Africa; Algeria's dioul sheets are made by hand in home kitchens. See also: Chorba Frik, Couscous (Algerian).

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