bourek laajine

Bourek laadjine with minced meat (dough Bourek )

There are two types of bourek, one made with sheets of Pastillas (dyoul) is best known in the world. But there is also a second type of Bourek one made with dough, it is called Bourek Laajine (dough Bourek ), it is just as good, and contrary to that with dyouls, it absorbs less oil fried.

You can do this with any stuff you want is just as good. about cooking, you can bake them once slathered with butter in oven.

bourek laajine

bourek laajine

For the dough:

  • 3 glasses of water a flour
  • 1/4 glass of oil and butter
  • Water
  • Salt

For the filling:

  • 300 g minced meat
  • 4 eggs
  • 1 onion
  • 1 bunch parsley
  • 1 tbsp butter
  • 1 pinch of black pepper
  • Salt


Preparing the dough:

  • Mix the flour with a pinch of salt
  • Make a fountain in the middle and add the oil and melted butter.
  • Mix well
  • Moisten with a little water and knead until a dough is consistent and easy to handle

Prepare the filling:

  • Mix meat, grated onion, chopped parsley, pepper, cinnamon and salt
  • Cook over low heat in butter
  • Beat the eggs in a dish and pour over the meat and stir everything
  • Remove from heat and let cool
  • Press the dough roller finely until it becomes transparent
  • Cut discs of 10 cm in diameter
  • Place the center of each disk a farce spoonful
  • Close slippers sealing the edges well
  • Fry until they are golden color
  • Serve warm

Categories: Algerian Traditionnal cooking, Cheap, Quick cooking, Meat

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