The savory pastry burek that is famous throughout the Middle East and North Africa is called Algerian bourek, or "brik" in eastern Algeria. Thin pastry sheets, referred to as "dyoul" in Algeria, are typically used to make Algerian bourek. These can be produced at home or bought from supermarkets.
It is one of the easiest and
quickest Algerian dishes to prepare. Here are the ingredients and preparation
methods.
The components
Twelve pieces of ready-made samosa
leaves.
Half a kilo of minced meat.
Large onion, finely chopped.
Four tablespoons of finely chopped
green coriander.
Twenty green olives, cut into small
pieces.
Boiled egg, cut into small pieces.
Twelve pieces of triangle cheese.
Salt and brown pepper as desired.
Generous vegetable oil for frying.
How to prepare
We put the oil and onions in a pot
on the fire and stir until the onions wilt, then add the minced meat, salt, and
brown pepper and leave it until it is fried and the meat is cooked, then add
the coriander, olives, and eggs, and mix the ingredients until combined. We
stuff the samosa leaves by spreading them out, then putting the filling in
them, then adding the cheese, folding them on both sides, then rotating them
until they become circular, and then adding the rest of the samosa leaves in
the same way.
We heat the oil until it becomes
very hot and thick, then we fry the borak or samosa grains in it until they
brown and become a beautiful golden color, then drain them from the oil and
serve them hot.
We note that Algerian food and the
dishes offered by the kitchen rely heavily on olive oil, lamb, hot peppers,
chili peppers, spices, and vegetables. It has been greatly influenced by
Spanish, Turkish, Italian, and French cuisine due to the geographical location
of the country and the colonial countries that were able to. It clearly affects
the way some dishes are prepared.
Algerian
cuisine is also known for its many famous dishes, the preparation of which has
spread in many countries of the world, such as harissa, couscous or massif,
which is considered a clear influence from the Amazigh civilization, sweet
broth with dried fruits, shakshouka, and many other dishes.