Sourmia Boulbassir from TU Dublin shares her recipe for Bourek.
Ingredients
Bourek filling
- 1kg minced beef
- Pinch of salt (adjust to taste)
- 2 tsp black pepper
- 3 tsp all-purpose seasoning
- 1 Chopped onion
- Handful of pitted chopped green olives (drained and rinsed well)
- Handful of chopped parsley
- 2 packs of triangle cheese
- Vegetable oil (for shallow frying)
- Tyj spring roll pastry wrappers (to roll the Bourek in)
Garnish
- 1 lemon sliced
- Sprinkle of chopped parsley
- Few green olives
Method
1. Heat a pan with a little oil. Add the chopped onions and cook until soft, then add the minced beef.
2. Season well and cook, stirring, until the beef is browned.
3. Stir in the chopped parsley and green olives. Remove from heat and allow the filling to cool slightly.
4. Lay out a spring roll pastry and place about one tablespoon of filling along one edge.
5. Add a little triangle cheese just above the filling.
6. Roll up tightly and use a small amount of triangle cheese to seal the edge.
7. Heat oil in a pan over medium heat and shallow fry the bourek until golden brown.
8. Turn and cook the other side until crisp and golden.
9. Remove and drain on paper towels.
10. Garnish with lemon wedges, chopped parsley, and green olives. Serve and enjoy!
Chef's top tips
When making the filling, taste as you go. Add only a pinch of salt to start, then taste again after adding the olives. You can always add more seasoning, but you can't take it out.
Bourek cooks quickly, so keep the heat at medium. Gently lift one to check the colour underneath - you’re looking for a light golden brown.
Use two forks when frying the Bourek, as it is easy to control the Bourek that way.
