The recipe of the day is the famous boureks, ubiquitous for the month of Ramadan. Served as an appetizer with chorba or soups in general.
These crispy cigars, usually with brick dough and generously filled with various fillings, are very popular.
There is also a sweet version with tea or coffee, called bourek erena.
You can vary the fillings depending on what you have at home, with mashed potatoes, with meat, fish and vegetables, etc….
Homemade sheets traditional or in express mode are best as they absorb much less oil and stay crispy longer.
Recipe HERE and HERE on my YouTube channel and for more brick and bourek recipes you can find them HERE and HERE and HERE
Bourek or Brick for Ramadan
Today I have used the Turkish brick leaves which have a particularity, it is these super crispy and pleasant blisters under the tooth. It reminds me a bit of bourek with dough, a typical traditional Algerian recipe.
For the filling I chose minced meat, spinach, feta and a little potato. It was very good, too bad I realized in the end that I forgot to photograph the inside of the bourek.
Triangular puff pastry sheets (sold in Turkish supermarkets)
250 grams of minced beef
2 big handfuls of spinach
1 large potato cooked and mashed the day before
1 small onion or 1/2 of a medium
1 tsp harissa (+ or – to taste)
Salt (not too much, the feta is already salty)
2 tbsp chopped parsley
1/2 tsp cumin
1 dash of olive oil
1- Wash the spinach well and let it drain for a long time to dry. Finely chop the onion and fry in oil over low heat.
2- Add the minced meat, lightly salt and pepper, let the meat boil, mash it with a spoon to avoid large pieces. Then add the chopped spinach and sear to fully absorb the moisture. Add the herbs, parsley, harissa, mashed potatoes, crumbled feta and mix everything together. Set aside to let the filling cool.
3- Spread out a puff pastry and place the filling at the bottom on the bottom of the sheet in the middle. Fold the two ends of the sheet over the filling, then roll it up to the top or tip of the sheet. Tighten well and glue the tip with egg white or flour and water glue.
4- Heat an oil bath in a frying pan or deep-fat fryer and submerge the cigars. Fry the rolls on all sides for a nice golden color. Drain on baking paper before serving.
Turkish bourek bourek with minced meat bourek with feta bourek with spinach bourek with potatoes bourek ramadan 2022 ramdan