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#1
♥JaNNaH♥

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Bourek Bel Hout Fish filled pastries

Ingredients:

1/2lb cooked white fish

1 clove of garlic crushed

1/2 onion finely chopped

4 tbsp chopped parsley

Juice of 1/2 lemon

1tbsp fresh breadcrumbs

1boiled potato crushed

1 egg

Pinch of chilli, coriander, cumin

Salt and pepper

Pack of Fillo or Spring Roll pastry


Method:

Remove skin and bones.

Microwave the fish for 2 minutes and then flake it into a large bowl.

Add all the ingredients, mix well and season.

Lay one fillo pastry sheet (25cm by 10cm) flat on a damp cloth and place a tbsp of fish mixture on the top corner. Fold diagonally three times to create a triangle.


Shallow fry or bake to heat up thoroughly and lightly brown.

Serve with a dressed salad and a wedge of lemon.


Bourek (beef-stuffed pastry)

6 Servings

1/4 cVegetable oil
1 sm Onion; chopped (1/4 cup)
1/2 lb Ground beef
1/2 ts Salt; or to taste
1/4 ts Black pepper
1Egg; beaten
2 tb Flat leaf parsley;
chopped 6Phyllo sheets;
12x17" eaLemon wedges for serving

When the fast of Ramadhan is broken in the early evening hours various dishes are considered a traditional part of the meal. This is one of those dishes.

1. Heat 1 tablespoon of the oil in a skillet add the onion and stir-fry over moderate heat for 2 minutes. Add the beef salt and pepper and stir-fry for 5 minutes. Add the egg and parsley and fry for 1 minute more. Cool well.

2. Take 1 phyllo sheet and spread it out flat with a short end nearest you. Place 2 heaping tablespoons of the beef mixture 2 inches in from the short edge. Fold both long sides in toward the middle beginning with the short end roll the phyllo to shape a packet 4 inches long and 1 1/2 inches wide. Repeat with all the remaining phyllo sheets and stuffing. Set aside.

3. Put the balance of the oil in a skillet over moderate/low heat and add the rolls. Brown on both sides for about 3 minutes; the low heat prevents the very thin pastry sheets from burning. Drain the rolls on paper towels for a minute.

Serve warm with a squeeze of lemon juice.

Makes 6.

Source: "The Great Book of Couscous" by Copeland Marks
Truly, to Allaah we belong and truly, to Him we shall return

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#2
^_^Chaouia^_^

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Brik bil Tunn

1 package of Warka leaves ( or spring/egg roll wraps large)
4 eggs ( 1 egg do not put in the mixture, beat it in a small bowel and leave on the side)
1 bunch of parsley chopped
1/4 cup of graded cheese, yellow or parmigiano
1 can of tuna drained
1 large boiled potatoe smashed
1/4 tablespoon of harrisa or chili paste
1/4 teaspoon of black pepper
1/4 teaspoon of salt

oil and frying pan

mix all together in a large bowel, make sure warka/spring / eggroll wrapes are covered till ready, when everything is mixed, heat the oil in the pan,
now start to add the mixture to the wrapes, fold in half, should make a triangle shape, now the egg u left in the bowel, gently coat the open sides so it closes, put the Brik in the hot oil and fry both sides till golden brown
take out of the oil, and place on paper towel to remove the extra oil

serve with lemon wedges and harissa

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TamattuT nnegh machi ghir i waghrom
Tattali zang u yis wa Traffed' agastur."
The shawi woman isn't just for house work
She rides the horse and carries a sword.

#3
Fatony

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but where is the mince meat?
There are people with experience and people with opinions. Listen to one, smile at the other.
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#4
Ithri

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Fatony it is one with tuna! hence the name :P
Un homme se leva et demanda permission d'appeler les fidèles à la prière.
Permission lui fût donnée:
- Vous pouvez les appeler, tant que vous les appelez à Dieu et non à vous-même.
- Mais comment saurais-je la différence?
- Si ça vous dérange que quelqu'un d'autre les appelle à Dieu, c'est que vous les appelez à vous-même.

#5
Fatony

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What a SPOON :chill: . sorry man just got up about n hour ago. I like to sleep-in on weekends. Still mince meat or I'll be having these like qawqaw

#6
^_^Chaouia^_^

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fatony? hmm khouya man u really need to visit east algerie looooool, this is with tuna, so u want minced meat, find a woman not from the east loooooool

#7
SIDALI

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this looks like chicken samosa rather then the eastern algeria brick hahaha

#8
algerian3awawa

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my mom makes this and it's not bad but i'm with fatony..minced meat alot better =D

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..smile wen u can..it's cheap medicine..



#9
♥JaNNaH♥

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Bourek Houria Guettatfi uses Chinese egg roll wrappers in place of the heavier Algerian phyllo she can't get here. She often makes these in quantity and freezes them for a quick-fix addition to dinner.

2 tablespoons vegetable oil
2 onions, chopped
1 pound lean ground beef
1/2 bunch flat-leaf parsley, chopped
Salt and pepper to taste
1 egg, lightly beaten
20 Chinese egg roll wrappers
Vegetable oil for frying
1 lemon, quartered

Heat the oil in a medium-sized skillet. Add the chopped onion and ground beef, breaking the mixture up with a wooden spoon, and sauté until the meat is no longer pink. Add parsley and salt and pepper to taste. Transfer the mixture to a bowl and cool. When completely cooled, add the egg.

Place 1 heaping tablespoon of the mixture on 1 egg roll wrapper and roll up, forming a cigar shape. Moisten the edges to adhere or, if you want to be sure of a tight seal, mix a beaten egg with 1 teaspoon water and brush this solution on the edges. Repeat with the remaining wrappers and meat.

If these will not be served right away, wrap them tightly in plastic wrap and overwrap with aluminum foil or more plastic wrap for extra protection, and freeze. When ready to cook, remove as many boureks from the freezer as needed. Leave on a plate for a short time to start defrosting. To cook, pour vegetable oil to a depth of about 1 to 2 inches into a heavy skillet, and heat over high heat. When the oil is shimmering, add the boureks without crowding, reduce the heat to medium and cook, turning frequently, until crisp and golden brown.

Serve boureks alongside soup or as an appetizer with lemon wedges.

Serves 5-6.


By Houria Guettatfi for the San Francisco Chronicle December 22, 1999

#10
♥JaNNaH♥

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Bourek (Meat Filled Pastry)

40 min | 20 min prep

This is an Algerian appetizer. Traditionally ground lamb is used for the filling but you can also try ground beef or turkey or even one time I did spinach and feta. You can also adjust the seasonings. I think phyllo dough is a pain to work with and was told to try it with an asian type wrapper. I tried but it didn't come out as well. You can fold the dough around it pretty much any way you want. Just do them all the same so they cook in the same amount of time.

SERVES 8


Ingredients

* 1 teaspoon butter
* 1/2 lb ground lamb
* 1 small onion
* 4 sprigs parsley, chopped
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/8 teaspoon cinnamon
* 8 phyllo pastry sheets, 12 x 17 inches each
* 3 tablespoons melted butter
* 1 egg, beaten

Directions



Melt the butter in a skillet over medium heat.


Add the lamb and stir-fry a minute.


Add the onion, parsley, salt, pepper and cinnamon and cook over medium low heat til lamb is cooked through.


Take one sheet of phyllo and fold both side to the center length-wise.


Sprinkle lightly with melted butter.


Place 2 heaping tablespoons of meat stuffing at one end of the phyllo.


Press it out til it is about 4 inches wide and 1 inch deep.


Roll the dough over and roll about 3 times.


Sprinkle a bit more butter on the end and dab with egg to seal.


Do this with the remaining meat mix and phyllo.


Bake in a buttered baking dish in 350 degree oven for 15 to 20 minutes.

#11
^_^Chaouia^_^

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thanks jannah,, we call these brik in my area, also we make them in triangles or rectangles as well

#12
♥JaNNaH♥

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funnily enough

Brik or Brick (pronounced breek) is a Algeria
Algeria

Algeria , officially the People's Democratic Republic of Algeria is a country in north Africa, and the second largest country on the African continent, Sudan being the largest....
n and Tunisian
Tunisian

Tunisian refer to anything of or relating to Tunisia. It may also refer to:*Tunisian Arabic*Tunisian people...
burek
Burek

Burek or Brek is a dish originating in Cuisine of Turkey, but very popular in many countries in the Balkan region, probably spread during the Ottoman Empire....
consisting of thin pastry around a filling. The best-known version is the egg brik, a whole egg
Egg (food)

An egg is the ovum produced by a female animal for reproduction, often prepared as food.Most edible eggs, including bird eggs and turtle eggs consist of a hard, oval outer eggshell, the "egg white," or albumen, the egg yolk, and various thin m...
in a triangular pastry
Pastry

Pastry is the name given to various kinds of dough made from ingredients such as flour, butter, shortening, baking powder and/or Egg s....
pocket with chopped onion
Onion

Onion in the general sense can be used for any plant in the genus Allium but used without qualifiers usually means Allium cepa, also called the garden onion....
, tuna, harissa and parsley
Parsley

Parsley is a bright green, biennial plant herb that is very common in Middle Eastern cuisine, European cuisine, and American cuisine cooking....
.

Brik pastry are made with sheets of thin dough, either phyllo
Phyllo

Phyllo dough is used in thin layers to make pastries and originated in Cuisine#Cuisines_of_the_Mediterranean....
or malsouqa
Malsouqa

Malsouqa is a very thin round cooked dough from the Maghreb.Sheets of malsouqa are usually sold in stacks wrapped in cellophane....
. Typical fillings include tuna
Tuna

Tuna, sometimes called tunafish, are several species of ocean-dwelling fish in the family Scombridae, mostly in the genus Thunnus....
, ground meat, chicken
Chicken

A chicken is a type of domestication bird which is often raised as a type of poultry. It is believed to be descended from the wild Indian and south-east Asian Red Junglefowl....
, or anchovies
Anchovy

The anchovies are a family of small but common schooling saltwater plankton-feeding fish. They are found in scattered areas throughout the world's oceans, but are concentrated in temperate waters, and are rare or absent in very cold or very wa...
garnished with a fried egg
Fried egg

A fried egg is an Egg cooked by frying, typically in butter, cooking oil or margarine, for the purpose of eating....
and harissa
Harissa

Harissa is a Tunisia hot red sauce or paste made from chile peppers and garlic, often with coriander, cumin, caraway, and/or olive oil added....
, caper
Caper

A Caper is a biennial plant spiny shrub that bears rounded, rather fleshy leaves and big pinkish-white flowers....
s, or cheese
Cheese

Cheese is a solid food made from the milk of cattles, goats, domestic sheep, and other mammals....
.

The Tunisian tradition is that the bride mother makes a brik to the bridegroom
Bridegroom

A bridegroom is a man who is about to be marriage, or who has just been married.He is typically attended by a best man and groomsman....
. If the bridegroom eats it without spilling any of the egg yolk he may marry the bride. Otherwise he may not! Of course, the bride’s mother makes the egg yolk very loose if she does not like him because of this.

Brik are often fried after being filled.

In French and English, the word brik is also used to refer to the dough sheets themselves, properly malsouqa
Malsouqa

Malsouqa is a very thin round cooked dough from the Maghreb.Sheets of malsouqa are usually sold in stacks wrapped in cellophane....
.
I've seen and made the triangles ;)

#13
♥JaNNaH♥

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Bourak cheese

Ingredients:
- 12 sheets briks
- 300g minced meat
- Gruyère
- 1 onion, minced
- 1 pinch cinnamon
- 1 pinch black pepper
- 1 case of butter
- 1 bunch chopped parsley
- Salt

Preparation Instructions:

Mix meat with onion, parsley, cinnamon, pepper and salt. cook it with a spoonful of butter. Cut the cheese into thin enough slice of 2cm on rectangles around 5cm. Separate sheets briks. Cover with a slice of cheese. Fold edges, place bourek in a fairly hot frying pan. Cook both sides.

#14
♥JaNNaH♥

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I'll have to translate that last one, oops


Anyway...

Cheese and prawn filling



Keep stirring


Add ingredients gradually


Ingredients


For your cheese sauce you will need to have the following ingredients ready to use:

* 1 tablespoon butter or margarine
* 1 tablespoon plain flour (sieved)
* Half a pint of milk (semi-skimmed is fine)
* 4oz grated hard cheese (such as Cheddar or Double Gloucester). Add extra cheese for a thicker or cheesier sauce.
* Salt (to taste)
* Fresh ground black pepper (optional)
* 1 egg yolk

Method

Here comes the tricky bit, as many chefs would have you believe.

1.

First, gently melt the butter or margarine in a saucepan over a low heat. Exercise some patience, and keep the heat low, or the butter will burn, and will make your sauce taste nasty.
2.

Next, add the sieved flour and mix to form a smooth paste.
3.

Now very gradually add the milk a little at a time, mixing thoroughly after each addition to keep the sauce smooth. Any lumps now, and you may as well give up! After initially becoming thick, the paste will become thin and smooth as you add more milk.
4.

Add your salt and pepper as required, then slightly raise the heat (do not boil) and sprinkle in your grated cheese, stirring constantly and the egg yolk.
5.

Once the cheese has melted (raise the heat a little more if necessary), bring the sauce to the boil, stirring constantly. Allow the sauce a minute or so to thicken, then reduce the heat, and stir occasionally.

Your cheese sauce is now ready to serve or use in the dish of your choice. you can also thicken the sauce my mixing with mashed potato

For the bourek, add as many prawns as suits you

#15
♥JaNNaH♥

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BOUREK (SPINACH PASTRIES)



1 quantity Country Bread dough

two 8-oz (250-g) packages frozen leaf spinach, thawed

¼ cup (2 fl oz / 60 ml) olive oil

1 onion, finely chopped

2 tablespoons chopped fresh dill

¾ cup (4 oz / 125 g) crumbled feta cheese

salt and freshly-ground black pepper

1 egg beaten with 1 tablespoon milk



Make bread dough according to directions, cover and let rise until doubled in bulk, either in mixing bowl or bread maker.

Meanwhile, drain thawed spinach in a sieve, pressing it well with the back of a spoon to remove moisture. Heat oil in a frying pan, add onion and cook over low heat until translucent. Transfer to a bowl and add spinach and dill. Mix in feta cheese and season to taste with salt and pepper. Divide into 4 portions.

When dough has risen, knock down and turn out onto a lightly-floured work surface. Knead lightly and divide into 4 equal portions, rolling each into a ball. Cover with a cloth. Roll out 1 ball of dough into a rectangle about 20 in (50 cm) long and 5½ (14 cm) wide. Use one portion of filling, spread along centre of dough in a 2½-in (6-cm) wide strip. Fold sides of dough over filling and press ends to seal. Turn dough strip over and trim ends. Place filled dough, seam-side down, onto a greased baking sheet, halving strip if too long. Repeat with remaining dough and filling.

Using a sharp knife, cut each strip through to base in approximately 2½-in (6-cm) squares. Cover with a dry cloth and let rise in a warm place for 20 minutes. Preheat oven to 400°F (200°C / Gas 6).

Brush tops of pastries with beaten egg and bake until golden and pastries sound hollow when tapped, about 15 minutes. Remove to a cutting board and cut through to separate into individual pastries. Serve hot or warm.



Makes 32



cooking time : 25 minutes, including filling



country : Libya

course : appetizer



source : North African Cooking / Tess Mallos

#16
♥JaNNaH♥

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Mashed potato and prawn filling

Makes around 10 bourek

3 boiled potatoes (Boiled and mashed)

2 boiled chopped carrots

2 boiled eggs

salt and pepper

olive oil

prawn (heated up in oil with lemon juice)

mix all the ingridient and at the end add some parlsey and few olives..

#17
♥JaNNaH♥

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Minced meat & egg filling

1 large Onion
500g Minced meat (I use beef or veal)
salt, pepper, cinnamon
5 or 6 eggs
1 tbsp chopped parsley if available

Gently fry 1 large onion until soft, add the minced meat and stir well until browned, add the spices and when the meat is thoroughly cooked break the eggs over the mixture and keep stirring so the egg scrambles in with the meat. Leave to cool before filling the borek pastry with it.

Egg, tuna and potato filling

1 285g tin tuna drained (I use the one in water)
1 large potato boiled and roughly mashed
3 hard boiled eggs, chopped up

Mix the ingredients together and fill the pastry.

#18
♥JaNNaH♥

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White meat and olives

Chicken or turkey in small pieces
Onion (chopped small)
Parsley (chopped)
Chopped Olives
some oil
salt and pepper
soft cheese, maybe laughing cow (optional)

cook onion and chicken or turkey in oil, mix with the parsley and olives, season, place a dab of ingredients inside the bourek with the cheese before sealing and cooking.

#19
♥JaNNaH♥

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Algerian Briks, Braewats

Ingredients
* 2 large potatoes
* 2 carrots
* 2 onions
* Juice of one lemon
* coriander leaf
* 1 tablespoon of turmeric
* 1 egg for the filling
* 10-12 eggs for briks
* salt
* 20-24 brik leaves
* oil for frying

Directions

1) Chop the Onion and carrots as shown. Saute with olive oil over medium heat for about 15-20 minutes, season with salt, add the coriander leaf and the lemon juice.

2) Wash and peel the potatoes and boil in water until tender.

3) Mash the potatoes with a fork, add the Onion and carrot mixture, turmeric and taste for seasoning, adjust if neccessary. Add the egg and blend well.

4) Place 2 sheets of dioul in a bowl and add a about 2-3 tablespoons of the Potato, Onion and carrot mixture. Crack a whole egg into the center.

5) Fold the brik in half and slip into a pan with hot oil. Dont seal it at all with water or an egg mixtures. Simply place the brik in the oil and press the edges down gently with a fork.

#20
♥JaNNaH♥

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brik (tunisian tuna and egg turnover)

Brik, pronounced "Breek", is somewhat like a delicious turnover, but like a soufflé, it must be served immediately. A Tunisian brik always has an egg in it, but it can have tuna, potatoes, capers and parsley. The casing, malsouka, is a cross between phyllo dough and a spring roll sheet. A brik is deep fried, olive oil is best, then drained on a paper towel. The trick is to hold the triangular brik with the point up while biting into it and not let the egg run down your chin.

Servings: 4 servings

Ingredients
1 small onion (optional)
1 six-ounce can of tuna
2 tablespoons of chopped parsley
2 tablespoons of grated Parmesan
4 eggroll or spring roll wrappers
4 small eggs
Olive oil for frying
Lemon wedges

Preparation
Mix together tuna, parsley, Parmesan cheese, salt and pepper. Spoon about one fourth of the filling onto one half of each wrapper, making a well to hold most of the egg. Break an egg into each well and fold wrapping into triangle shape to cover the mixture and the egg. Seal both sides of the wrapping together. Fry in one half inch of hot olive oil (vegetable oil can be used, but olive oil works best). When brown on one side, flip over to continue frying. A couple minutes on each side is enough if the oil is hot enough. Serve sprinkled with lemon juice.

http://www.epicuriou...URNOVER-1203968

Tunisian Egg Briks

30 min | 20 min prep

This fried dish is a flavorful way to make eggs. Apart from the first bite, squirt lemon juice into the brik before each mouthful. The yolks should be runny, and the whites of the eggs set. You can use brik sheets (round), large wonton skins (square), or phyllo sheets (rectangular). Whatever you are able to use, the desired result is to have the ingredients inside a triangular, or half-moon, or enveloped shaped thin pastry, and to deep fry it right away. Once you get the hang of making them, you can work quickly.

Serves 4


Ingredients

* 4 eggs
* 4 phyllo pastry sheets
* 1 (320 g) can tuna in vegetable oil, drained
* 3/4 cup parmesan cheese
* 3/4 cup mashed potatoes (optional)
* 4 teaspoons harissa
* 4 tablespoons flat leaf parsley
* 2 lemons
* 3 cups oil (for frying)

Directions

Directions are given per brik.


Place the phyllo sheet on a work surface. Phyllo is rectangular. Either cut it to make a square, or fold the phyllo so you work with a single layer sheet.


Using only the top half of the phyllo sheet, spoon 1 tablespoonful of tuna onto the phyllo. Sprinkle 1/4 the amount of parmesan onto the tuna. (If using mashed potato, put 1/4 of the mashed potato onto the tuna and parmesan.) Dot 1 teaspoon of harissa around the mixture. Sprinkle on 1 tablespoon or less of parsley. Make sort of an open circle with the mixture.


Now, crack open an egg, and drop it on this mixture in a way that the mixture won't let the egg white run out easily. The mixture should surround the egg.


Fold the bottom half of the phyllo sheet over the top half. This will cover the whole mixture. Seal the edges with egg white as you make the fold. If you have excess pastry per brik, just fold the excess in towards the center of the brik; it will resemble an envelope.


Slip this brik into hot oil. Fry 30 seconds on one side, or until the phyllo is a golden brown color. Turn it, and fry the other side, also 30 seconds, or until the color is golden brown.


Continue with the other briks.


Serve with lemon wedges to squeeze into every bite, salad and tomato.


http://www.recipezaa...gg-Briks-199131