I hardly ever post bourek, for the simple reason that they are cooked at the last minute to keep them warm and crispy.
So no pictures in the evening but this is an exception. By heating them in an empty frying pan over low heat, they become even better.
The bourek annabi has a specific peculiarity and that is the sinking egg. If there isn’t, you could say it’s like realizing a madeleine without a hump.
Other important elements for this recipe are the leaves which must be homemade. Consists mainly of minced meat, onion andegg.
You can add olives, cheese and especially fresh parsley or potatoes at will† The onion, you can put it fresh, my kids avoid it so I fry it with the minced meat.
Note these shapes are bricks but the boureks are cigars mainly garnished with mashed potatoes and parsley.
The meat is not mandatory, after that there are only variants and everyone prepares them to their own taste and wishes. The shapes can also be a semicircle, ie the sheet folded in half and this is the most common, or in recclew and also triangle.
Ingredients: (For 5 stones)
320 g minced beef cooked with onion and seasoned with salt and pepper
1 to 2 chopped onions
Mashed potatoes (about 200 g)
A few green olives
Processed cheese or other
5 eggs (the eggs according to the number of people)
Salt and pepper
Homemade Brick Slabs HERE
1-First boil the potatoes in boiling salted water. Then crush them, add a little salt, pepper and chopped parsley.
2- Pour a dash of oil in a frying pan, add the finely chopped onion and fry. Add the minced meat, salt, pepper, a little chopped parsley and brown everything and set aside. Let cool to prevent the puff pastry sheets from tearing
3- Place a sheet of puff pastry in the middle to form a square, add a little mincemeat to the onion, add a little mashed potatoes, pieces of olive, pieces of cheese and parsley. Dig a well and break an egg into it, sprinkle lightly and fold the other side down.
4- We must be quick and the oil is already heated before filling the sheets. Fry on both sides and keep warm.
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