Best Algerian Chicken Preserved Lemon Bourek Recipes
ALGERIAN CHICKEN & PRESERVED LEMON BOUREK
The fillings for bourek really are endless, I love the traditional ground lamb & parsley, the prawn & bechemel, potato & cheese........the list goes on. Here I combined ground chicken with fresh coriander & a little preserved lemon for a delicious fried snack. You can freeze these bourek easily & when you come to cook them, allow to 1/2 thaw before deep frying. You can also shallow fry them in a frying pan about 1" deep in sunflower or vegetable oil. Bourek are wonderful whenever, but really they are a Ramadan essential in any Algerian household. (If you are new to making bourek & rolls, here is a step by step -in photos- demo for you: http://radiancerecipes.com/chinese-springrolls/)
Provided by Um Safia
Categories Chicken
Time 2h10m
Yield 36 bourek
Number Of Ingredients 11
Steps:
- In a medium sized casserole, heat the olive oil & gently fry the onion until pale golden. Add the chicken & fry for 15-20 minutes on a medium heat.
- Add your ras el hanout & the Season All, mix well & cook for a few minutes.
- Wash the preserved lemon really well (make sure to discard the flesh), then chop it very finely & add to the casserole. Cook for a few more minutes.
- Remove the casserole from the heat, add the coriander (cilantro) & allow to cool. Mix in the chopped eggs & re-season if required.
- Once the filling is cooled completely, you are ready to assemble the bourek.
- Make your flour paste by putting the flour in a bowl & gradually adding the water until you have a very runny paste - a bit like crepe batter.
- Lay 1 spring roll sheet on your work surface & place 2 generous teaspoonfulls of the filling onto the sheet. You need to place it in a line approx 1" up from the bottom of the sheet & the line of filling should have a fraction over 1" of spring roll sheet visable on both the left & right side.
- Next bring the left side of the sheet over the filling - it will overlap the filling by about an inch. Do the same with the right side.
- Take the bottom of the sheet in both hands & pull it up so that it covers the line of filling.
- With a pastry brush or the back of a teaspoon, brush a small amount of the flour paste along the edges of the sheet.
- Now start to roll the bourek, be careful to keep it tight & even. When you have rolled it up securely, you can brush a tiny amount of the paste along the seam so that the bourek stays closed whilst it is being fried.
- Repeat these steps with the remaining 35 spring roll sheets.
- Now you can either freeze the bourek or fry them in hot oil (I like to deep fry at approx 165-170c) in batches, until a deep golden colour & very crispy!
REZIKA'S CHEESE & POTATO BOUREK (ALGERIAN SPRING ROLLS)
Here is the second of my Algerian bourek recipes. I have also posted a Chicken & Preserved Lemon Bourek recipe. This cheese & potato bourek is another of my family favourites & there never seem to be enough! You can use phyllo dough instead of the spring roll sheets. You can also add a few finely chopped olives in place of the gherkins. If you're not familiar with making bourek, have a look at the NA*ME Fourms Bourek Demo: http://www.recipezaar.com/bb/viewtopic.zsp?t=310912
Provided by Um Safia
Categories Potato
Time 50m
Yield 20-24 bourek
Number Of Ingredients 10
Steps:
- Mix all the ingredients together in a large bowl, check for seasoning - adjust if required. Allow the mixed filling to cool if the mash is hot.
- Fill & roll your bourek as follows:.
- Lay 1 spring roll sheet on your work surface & place 2 generous teaspoonfulls of the filling onto the sheet. You need to place it in a line approx 1" up from the bottom of the sheet & the line of filling should have a fraction over 1" of spring roll sheet visable on both the left & right side.
- Next bring the left side of the sheet over the filling - it will overlap the filling by about an inch. Do the same with the right side.
- Take the bottom of the sheet in both hands & pull it up so that it covers the line of filling.
- With a pastry brush or the back of a teaspoon, brush a small amount of the flour paste along the edges of the sheet.
- Now start to roll the bourek, be careful to keep it tight & even. When you have rolled it up securely, you can brush a tiny amount of the paste along the seam so that the bourek stays closed whilst it is being fried.
- Repeat these steps with the remaining spring roll sheets.
- Now you can either freeze the bourek or fry them in a little oil. Cook over a medium heat in batches, in a large frying pan / skiller & fry until a deep golden colour on all sides - turning as required!
BOUREK (MEAT FILLED PASTRY)
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.
Provided by Cookie16
Categories Lunch/Snacks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- 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.
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What is Algerian Chicken Preserved Lemon Bourek Recipe?
Algerian cuisine has a wide range of culinary delights that are rich in flavors and spices. One such delectable dish that is widely popular among Algerians is the "Algerian Chicken Preserved Lemon Bourek Recipe." Bourek is a savory pastry dish that is made by filling a thin, flaky dough with an assortment of ingredients and then baked or fried. Algerian Chicken Preserved Lemon Bourek Recipe is a mouth-watering variant of this pastry dish that is packed with an explosion of flavors.Ingredients Used in Algerian Chicken Preserved Lemon Bourek Recipe
Algerian Chicken Preserved Lemon Bourek Recipe is made using an array of ingredients that are readily available in the local markets. The following is a list of some of the essential ingredients that are used in the preparation of this dish:- Chicken breast
- Preserved lemon
- Onions
- Garlic
- Cilantro
- Parsley
- Egg
- Salt
- Pepper
- Cumin
- Paprika
- Butter
- Phyllo dough
- Olive oil
Preparation of Algerian Chicken Preserved Lemon Bourek Recipe
The preparation of Algerian Chicken Preserved Lemon Bourek Recipe is a bit time-consuming but is relatively simple. The following is a step-by-step guide to preparing this dish: 1. First, prepare the filling by boiling the chicken breast until fully cooked. Then, shred the chicken into small pieces. 2. In a pan, melt the butter over medium heat and sauté the finely chopped onions and garlic. 3. Add the shredded chicken to the pan and season it with salt, pepper, cumin, and paprika. 4. Add the finely chopped parsley and cilantro to the mixture and stir well until everything is combined. 5. Cut the preserved lemon into small pieces and add them to the chicken mixture. 6. Set the filling aside and prepare the phyllo dough. 7. Preheat the oven to 350°F. 8. Lay out the phyllo dough and cut it into 4-inch squares. 9. Brush the squares with olive oil and place a tablespoon of the chicken filling on each square. 10. Fold the squares into a triangular shape and brush them with an egg wash. 11. Place the triangles on a parchment-lined baking sheet and bake for 20-25 minutes, or until golden brown. 12. Serve hot and enjoy!Benefits of Algerian Chicken Preserved Lemon Bourek Recipe
Algerian Chicken Preserved Lemon Bourek Recipe is not only delicious but also has several health benefits. The following are some of the benefits of consuming this dish:- Good source of protein: Chicken is an excellent source of lean protein, which helps build and repair muscles.
- High in fiber: Phyllo dough is rich in fiber, which aids in digestion and keeps you feeling full longer.
- Rich in vitamins and minerals: The dish contains an abundance of vitamins and minerals, including vitamin C, vitamin A, iron, and calcium.
- Boosts immune system: The preserved lemon in the recipe is a good source of vitamin C, which helps boost the immune system and fight off infections.
- Low in fat: Algerian Chicken Preserved Lemon Bourek Recipe is relatively low in fat compared to other pastry dishes, making it a healthier alternative.
Conclusion
Algerian Chicken Preserved Lemon Bourek Recipe is a delicious savory pastry dish that is packed with flavor and has several health benefits. The recipe is relatively simple and consists of readily available ingredients, making it an easy dish to prepare at home. Whether you are an Algerian or someone who loves experimenting with new cuisines, the Algerian Chicken Preserved Lemon Bourek Recipe is a must-try!
Algerian cuisine is known for its richness in spices and savoury taste. One of the popular dishes in Algerian cuisine is chicken bourek. Bourek is a pastry that is made by rolling dough and filling it with meat, vegetables or cheese. Algerian chicken preserved lemon bourek is a popular adaptation of the traditional bourek. The dish is not only delicious, but it also carries a lot of nutritional value. This article is a guide on how to make the Algerian chicken preserved lemon bourek recipe. We will provide you with tips and tricks that will help you to make the perfect chicken bourek.
Ingredients
To make the Algerian chicken preserved lemon bourek recipe, you will need the following ingredients:1. Dough
- 2 cups all-purpose flour
- 1/2 teaspoon of salt
- 1/2 cup of water
- 1/2 cup of vegetable oil
2. Filling
- 2 cups of cooked chicken (diced)
- 1/2 cup of preserved lemon (chopped)
- 1/4 cup of onion (chopped)
- 1/4 cup of parsley (chopped)
- 1/4 cup of coriander (chopped)
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of paprika
- 1/4 teaspoon of cumin
- 1/4 teaspoon of salt
3. Egg Wash
- 1 egg
- 1 tablespoon of milk
4. Sauce
- 1/4 cup of olive oil
- 1/4 cup of tomato puree
- 1/4 cup of water
- 1/2 teaspoon of paprika
- 1/2 teaspoon of cumin
- 1/2 teaspoon of salt