Algerian Bourek Bel Kefta
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| Example image of Bourek Bel Kefta (Source: Google.com) |
INGREDIENTS:
(Make about a dozen Boureks)
- 9 ounces ground beef
- 1 tbsp vegetable oil
- 1 medium onion, finely chopped
- ½ tsp all-spice
- Pinch ground cinnamon
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp cilantro, finely chopped
- Ground black pepper
- ½ tsp salt
- 2 eggs, lightly beaten
- 1 package of spring rolls
- Canola oil for frying
METHOD:
- Heat the oil in a pan on medium heat, add the onions.
- Cook until soft and transparent, but not browned.
- Add the ground meat, salt, black pepper, spices and herbs and mix everything using a fork to keep the ground meat “grainy” and separate, stir until the meat is not pink anymore, about 5-7 minutes.
- Reduce the heat to medium-low, and add the beaten eggs. Stir constantly until
- the mixture becomes creamy but do not allow the eggs to scramble.
- Remove the meat mixture from the pan into a plate, and set aside to cool.
- Fill each spring roll with 2 teaspoons of the meat mixture and roll into cigars.
- At this point, you can put the boureks in the fridge until ready to fry. You can also freeze them in an airtight container for up to two weeks. Just thaw them out of the container before frying.
- In a medium pan, heat about ½ inch of oil, and fry the boureks, turning once, until golden brown on each side. Drain on a plate lined with paper towel.
- Serve hot.
