{"id":3818,"date":"2026-07-21T12:17:34","date_gmt":"2026-07-21T12:17:34","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/alzirska-nacionalna-jela\/alzirski-bourek\/"},"modified":"2026-07-21T12:17:34","modified_gmt":"2026-07-21T12:17:34","slug":"alzirski-bourek","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/alzirska-nacionalna-jela\/alzirski-bourek\/","title":{"rendered":"Al\u017eirski bourek"},"content":{"rendered":"\n<style>\n#recipe-sr-latn-algerian-bourek-brik{\n  --gj-bg:#F6F5F1;--gj-card:#FFFFFF;--gj-ink:#181A1B;--gj-ink-2:#5C6063;\n  --gj-amber:#B07E2B;--gj-amber-2:#8F6318;--gj-amber-soft:#F1E7D2;\n  --gj-slate:#2B3A42;--gj-slate-deep:#1F2B32;--gj-line:#E5E3DB;--gj-line-2:#D6D3C8;--gj-r:14px;\n  font-family:'Barlow',-apple-system,'Segoe UI',sans-serif;font-weight:400;color:var(--gj-ink);background:var(--gj-bg);\n  max-width:1040px;margin:0 auto;padding:52px 24px 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.gj-close::after{content:\"travelshelper.com\";display:block;margin-top:12px;font-size:9pt;letter-spacing:.05em;color:#666}}\n<\/style>\n<article id=\"recipe-sr-latn-algerian-bourek-brik\" lang=\"sr-Latn\">\n<p class=\"gj-eyebrow\">Al\u017eirska kuhinja \u00b7 Toplo predjelo \u00b7 Recept<\/p>\n<h2 class=\"gj-h1\"><b>Al\u017eirski bourek<\/b> sa tunjevinom i jajima <span class=\"gj-serif\">u hrskavoj dioul kori<\/span><\/h2>\n<p class=\"gj-sub\">Tanke rolnice od dioul ili brick kora, punjene tunjevinom, kuvanim jajima, zelenim maslinama, per\u0161unom i sirom, pa pr\u017eene do hrskave zlatne povr\u0161ine.<\/p>\n<div class=\"gj-facts\"><p class=\"gj-facts-top\"><span><i>Kategorija:<\/i> <b>Toplo predjelo<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Kuhinja:<\/i> <b>Al\u017eirska<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Metod:<\/i> <b>Pr\u017eenje<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Te\u017eina:<\/i> <b>Srednje zahtevno<\/b><\/span><\/p>\n<div class=\"gj-facts-grid\"><div class=\"gj-fact\"><span class=\"gj-fact-l\">Koli\u010dina<\/span><span class=\"gj-fact-v\">12 rolnica<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-l\">Priprema<\/span><span class=\"gj-fact-v\">25 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-l\">Kuvanje<\/span><span class=\"gj-fact-v\">20 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-l\">Ukupno<\/span><span class=\"gj-fact-v\">45 min<\/span><\/div><\/div><\/div>\n<figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Algerian-Bourek-Brik-3.webp\" alt=\"Al\u017eirske bourek rolnice uz limun i \u010diniju crvene \u010dorbe\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><\/figure>\n<p class=\"gj-cap\">\u0160iri kadar prikazuje hrskave bourek rolnice, dva prese\u010dena komada, kri\u0161ke limuna i malu \u010diniju crvene \u010dorbe.<\/p>\n<div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Recept za al\u017eirski bourek: poreklo, ukus i tehnika<\/h2><\/div>\n<div class=\"gj-intro\">\n<p>Al\u017eirski bourek pravi se od vrlo tanke kore koja se u Al\u017eiru \u010desto naziva dioul. Kora se puni, savija u rolnice ili trouglove i pr\u017ei do povr\u0161ine pune sitnih mehuri\u0107a. Punjenja se razlikuju po gradu i ku\u0107i: meso, krompir, sir, piletina ili morski sastojci. Ova verzija prati jasno vidljiv nadev od tunjevine, kuvanih jaja, zelenih maslina, per\u0161una i malo sira, sa limunom kao zavr\u0161nim dodatkom.<\/p>\n<p class=\"gj-pull\">Hrskav bourek po\u010dinje suvim nadevom i zavr\u0161ava se na re\u0161etki, gde para mo\u017ee da iza\u0111e.<\/p>\n<p>Recept za al\u017eirski bourek uspeva kada je nadev ukusan, ali suv. Tunjevina se temeljno ocedi, jaja potpuno ohlade, a masline osu\u0161e pre se\u010denja. Vi\u0161ak vlage pretvara paru u zatvorenoj rolnici, otvara spoj i prska ulje. Sir se dodaje u umerenoj koli\u010dini da pove\u017ee punjenje, bez isticanja kroz koru. Limunova kora ulazi u nadev, dok se sok \u010duva za serviranje; kiselina u sirovoj smesi mogla bi dodatno izvu\u0107i vodu iz sastojaka.<\/p>\n<p>Savijanje je jednostavno, ali tra\u017ei uredan rub. Pravougaona traka kore dobija nadev pri donjoj ivici, bo\u010dne strane se preklapaju prema unutra, a zatim se sve zate\u017ee u \u010dvrstu rolnicu. Zavr\u0161ni rub lepi se retkom pastom od bra\u0161na i vode. Ako je rolnica labava, ulje prodire izme\u0111u slojeva. Ako je prepunjena, kora puca pre nego \u0161to dobije boju.<\/p>\n<p>Ulje treba da bude oko 175 \u00b0C. Na ni\u017eoj temperaturi kore upijaju masno\u0107u, a na previsokoj brzo potamne dok spoj jo\u0161 nije o\u010dvrsnuo. Rolnice se pr\u017ee u manjim turama i okre\u0107u samo jednom. Posle va\u0111enja stoje na re\u0161etki, ne dugo na papiru, kako para ne bi omek\u0161ala donju stranu. Slu\u017ee se odmah, uz limun i \u010dorbu, dok je kontrast izme\u0111u tanke hrskave kore i mekog nadeva najjasniji.<\/p>\n<p>Dioul ili brick kore su mnogo tanje od kora za pitu i brzo se su\u0161e na vazduhu. Dok se radi sa jednom korom, ostale ostaju pokrivene \u010distom, jedva vla\u017enom krpom ili u originalnom pakovanju. Nadev se postavlja u usku liniju, bo\u010dne strane se uvijaju prema sredini, a rolnica mota \u010dvrsto, bez cepanja. Pasta od bra\u0161na i vode nanosi se samo na poslednji rub. Ako se koristi previ\u0161e lepka, na tom mestu nastaje tvrd, bra\u0161nast sloj; premalo lepka dopu\u0161ta da se rolnica otvori u ulju.<\/p>\n<p>Temperatura ulja mora ostati oko 175 \u00b0C. Hladnije ulje natapa koru pre nego \u0161to po\u010dne da rumeni, dok previsoka temperatura boji povr\u0161inu pre nego \u0161to se sredina zagreje. Bourek se pr\u017ei u manjim turama, sa dovoljno prostora da se komadi okre\u0107u bez dodirivanja. Gotova rolnica je ravnomerno zlatna, puna sitnih mehuri\u0107a i \u010dvrsta pod hvataljkom. Po\u0161to su tunjevina i jaja ve\u0107 termi\u010dki obra\u0111eni, cilj je zagrejana sredina i potpuno hrskava kora. Limun se cedi tek pri slu\u017eenju; ako se doda ranije, para i sok brzo omek\u0161avaju spolja\u0161nji sloj.<\/p>\n<p>Rolnice mogu da se pripreme nekoliko sati ranije i dr\u017ee u fri\u017eideru u jednom sloju, pokrivene tako da se kore ne osu\u0161e. Ne sla\u017eu se jedna preko druge pre pr\u017eenja, jer se vla\u017ene ta\u010dke lepe i cepaju. Posle ce\u0111enja slu\u017ee se odmah, uz kri\u0161ke limuna i \u010dorbu, dok je razlika izme\u0111u tanke kore i mekog nadeva najizra\u017eenija. Ulje se izme\u0111u tura \u010disti od sitnih mrvica kore, jer one brzo tamne i prenose gorak ukus na slede\u0107e rolnice.<\/p>\n<\/div>\n<div class=\"gj-rail\">\n<p class=\"gj-rail-t\">Od tanke kore do zlatne rolnice<\/p><div class=\"gj-rail-track\">\n<div class=\"gj-rail-stop\"><b>0:00<\/b><span>Skuvajte jaja i pripremite suv nadev.<\/span><\/div>\n<div class=\"gj-rail-stop\"><b>0:20<\/b><span>Podelite smesu i \u010dvrsto uvijte 12 rolnica.<\/span><\/div>\n<div class=\"gj-rail-stop\"><b>0:30<\/b><span>Ulje stabilizujte na 175 \u00b0C.<\/span><\/div>\n<div class=\"gj-rail-stop\"><b>0:45<\/b><span>Ocedite na re\u0161etki i poslu\u017eite odmah.<\/span><\/div>\n<\/div>\n<p class=\"gj-rail-sum\"><b>Recept ukratko.<\/b> Oce\u0111ena tunjevina se me\u0161a sa sitno seckanim kuvanim jajima, zelenim maslinama, per\u0161unom, sirom, limunovom korom i za\u010dinima. Nadev se raspore\u0111uje na tanke dioul ili brick kore, bo\u010dne ivice se zatvaraju, a rolnice lepe pastom od bra\u0161na i vode. Pr\u017ee se u manjim turama na 175 \u00b0C dok ne postanu ravnomerno zlatne i pune sitnih mehuri\u0107a. Re\u0161etka \u010duva hrskavost bolje od dubokog sloja papira. Recept daje 12 rolnica za toplo predjelo.<\/p><\/div>\n<div class=\"gj-ing-wrap\"><div class=\"gj-sec\"><span class=\"gj-serif\">II.<\/span><h2>Sastojci<\/h2><\/div><div class=\"gj-ing-grid\">\n<div class=\"gj-ing-col\">\n<div class=\"gj-ing-group\"><h3>Za nadev<\/h3><ul>\n<li><b>240 g tunjevine iz konzerve, dobro oce\u0111ene<\/b><\/li>\n<li><b>3 tvrdo kuvana jaja, potpuno ohla\u0111ena<\/b><\/li>\n<li><b>70 g zelenih maslina bez ko\u0161tica, sitno seckanih<\/b><\/li>\n<li><b>80 g polutvrdog sira, krupno rendanog<\/b><\/li>\n<li><b>4 ka\u0161ike seckanog per\u0161una<\/b><\/li>\n<li><b>1 ka\u0161i\u010dica sitno rendane limunove kore<\/b><\/li>\n<li><b>1\/2 ka\u0161i\u010dice slatke paprike<\/b><\/li>\n<li><b>1\/4 ka\u0161i\u010dice mlevenog kima<\/b><\/li>\n<li><b>1\/4 ka\u0161i\u010dice mlevenog crnog bibera<\/b><\/li>\n<li><b>1\/4 ka\u0161i\u010dice soli<\/b><\/li>\n<\/ul><\/div>\n<\/div>\n<div class=\"gj-ing-col\">\n<div class=\"gj-ing-group\"><h3>Za savijanje i pr\u017eenje<\/h3><ul>\n<li><b>12 dioul ili brick kora<\/b><\/li>\n<li><b>1 ka\u0161ika p\u0161eni\u010dnog bra\u0161na<\/b><\/li>\n<li><b>2 ka\u0161ike vode<\/b><\/li>\n<li><b>700 ml neutralnog ulja za pr\u017eenje<\/b><\/li>\n<li><b>1 limun, ise\u010den na kri\u0161ke<\/b><\/li>\n<\/ul><\/div>\n<div class=\"gj-ing-note\"><b>Alergeni i zamene.<\/b> Recept sadr\u017ei ribu, jaja, mleko i gluten. Sir se mo\u017ee izostaviti. Tunjevina mo\u017ee da se zameni istom koli\u010dinom prethodno ispr\u017eene i potpuno ohla\u0111ene mlevene junetine.<\/div>\n<\/div>\n<\/div><\/div>\n<div class=\"gj-steps-wrap\"><div class=\"gj-sec\"><span class=\"gj-serif\">III.<\/span><h2>Priprema, korak po korak<\/h2><\/div>\n<p class=\"gj-stage\">Nadev i oblikovanje<\/p><ol class=\"gj-steps\">\n<li><div>\n<p class=\"gj-step-t\">Pripremite nadev<\/p>\n<p class=\"gj-step-x\">Tunjevinu usitnite vilju\u0161kom. Jaja sitno iseckajte, pa ih pome\u0161ajte sa tunjevinom, maslinama, sirom, per\u0161unom, limunovom korom, paprikom, kimom, biberom i solju.<\/p>\n<\/div><\/li>\n<li><div>\n<p class=\"gj-step-t\">Napravite lepak<\/p>\n<p class=\"gj-step-x\">Bra\u0161no i vodu pome\u0161ajte u glatku retku pastu.<\/p>\n<\/div><\/li>\n<li><div>\n<p class=\"gj-step-t\">Napunite kore<\/p>\n<p class=\"gj-step-x\">Koru polo\u017eite kao pravougaonik. Na donju tre\u0107inu stavite oko 35 g nadeva, ostavljaju\u0107i po 2 cm sa strane.<\/p>\n<\/div><\/li>\n<li><div>\n<p class=\"gj-step-t\">Uvijte rolnice<\/p>\n<p class=\"gj-step-x\">Donju ivicu prebacite preko nadeva, bo\u010dne strane savijte ka sredini i \u010dvrsto urolajte. Zavr\u0161ni rub prema\u017eite pastom od bra\u0161na i pritisnite.<\/p>\n<\/div><\/li>\n<\/ol>\n<p class=\"gj-stage\">Pr\u017eenje i slu\u017eenje<\/p><ol class=\"gj-steps\">\n<li><div>\n<p class=\"gj-step-t\">Zagrejte ulje<\/p>\n<p class=\"gj-step-x\">Ulje zagrejte u \u0161irokoj \u0161erpi na 175 \u00b0C. Re\u0161etku postavite iznad pleha za ce\u0111enje.<\/p>\n<\/div><\/li>\n<li><div>\n<p class=\"gj-step-t\">Pr\u017eite u turama<\/p>\n<p class=\"gj-step-x\">Pr\u017eite po 3\u20134 rolnice 2\u20133 minuta, okre\u0107u\u0107i jednom. <span class=\"gj-cue\">Kora treba da bude ravnomerno zlatna i puna sitnih mehuri\u0107a.<\/span><\/p>\n<\/div><\/li>\n<li><div>\n<p class=\"gj-step-t\">Ocedite na re\u0161etki<\/p>\n<p class=\"gj-step-x\">Rolnice vadite hvataljkom i ostavite 2\u20133 minuta na re\u0161etki. Ne prekrivajte ih.<\/p>\n<\/div><\/li>\n<li><div>\n<p class=\"gj-step-t\">Poslu\u017eite sa limunom<\/p>\n<p class=\"gj-step-x\">Bourek poslu\u017eite odmah, uz kri\u0161ke limuna koje se cede neposredno pre jela.<\/p>\n<\/div><\/li>\n<\/ol>\n<\/div>\n<div class=\"gj-prose\"><div class=\"gj-sec\"><span class=\"gj-serif\">IV.<\/span><h2>Serviranje, \u010duvanje i prakti\u010dne izmene<\/h2><\/div>\n<h3>Serviranje i slaganje ukusa<\/h3><p>Bourek je najbolji odmah posle pr\u017eenja, uz \u010dorbu od paradajza ili leblebija. Limun se nudi sa strane, a rolnice se sla\u017eu u jednom sloju da para ne omek\u0161a koru.<\/p>\n<h3>\u010cuvanje i podgrevanje<\/h3><p>Ve\u0107 pr\u017eene rolnice mogu da stoje u fri\u017eideru do 2 dana. Podgrevaju se 8 minuta na 190 \u00b0C na re\u0161etki. Nepr\u017eene rolnice mogu da se zamrznu do mesec dana, odvojene papirom, i pr\u017ee se direktno iz zamrziva\u010da oko minut du\u017ee.<\/p>\n<h3>\u010cetiri upotrebljive varijacije<\/h3><ul>\n<li>Tunjevina se mo\u017ee zameniti prethodno ispr\u017eenom mlevenom junetinom.<\/li>\n<li>Mala koli\u010dina harise mo\u017ee da se ume\u0161a u nadev za ljutinu.<\/li>\n<li>Sir mo\u017ee da se izostavi i zameni dodatnim kuvanim jajetom.<\/li>\n<li>Rolnice se mogu pe\u0107i na 210 \u00b0C premazane uljem, oko 15 minuta, uz ne\u0161to manje mehuri\u0107avu koru.<\/li>\n<\/ul><h3>Tri zapa\u017eanja iz test kuhinje<\/h3><ol>\n<li>Oce\u0111ena tunjevina i suve masline spre\u010davaju pucanje kore.<\/li>\n<li>Rolnice se ne sla\u017eu jedna preko druge dok su vrele.<\/li>\n<li>Temperatura ulja proverava se izme\u0111u tura, jer hladne rolnice brzo spu\u0161taju temperaturu.<\/li>\n<\/ol><h3>Potrebna oprema<\/h3><ul>\n<li>Mala \u0161erpa za jaja<\/li>\n<li>\u0160iroka \u0161erpa za pr\u017eenje<\/li>\n<li>Termometar za ulje<\/li>\n<li>Kuhinjska re\u0161etka i pleh<\/li>\n<li>Hvataljka<\/li>\n<\/ul><\/div>\n<div class=\"gj-close\"><p class=\"gj-serif\">Tanka, mehuri\u0107ava kora i slan nadev koji ostaje uredno zatvoren.<\/p><p>Bourek tra\u017ei vi\u0161e pa\u017enje pri ce\u0111enju i savijanju nego pri samom pr\u017eenju. Kada je nadev suv, rolnica zategnuta, a ulje stabilno, kora izlazi lagana i hrskava, bez masnog sloja na povr\u0161ini.<\/p><\/div>\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-latn-algerian-bourek-brik\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Al\u017eirski bourek sa tunjevinom i jajima u hrskavoj dioul kori\",\n  \"description\": \"Tanke rolnice od dioul ili brick kora, punjene tunjevinom, kuvanim jajima, zelenim maslinama, per\u0161unom i sirom, pa pr\u017eene do hrskave zlatne povr\u0161ine.\",\n  \"inLanguage\": \"sr-Latn\",\n  \"image\": [\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Algerian-Bourek-Brik-2.webp\",\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Algerian-Bourek-Brik-1.webp\",\n    \"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Algerian-Bourek-Brik-3.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"recipeCuisine\": \"Al\u017eirska\",\n  \"recipeCategory\": \"Toplo predjelo\",\n  \"cookingMethod\": \"Pr\u017eenje\",\n  \"keywords\": \"recept za al\u017eirski bourek, bourek sa tunjevinom, brik rolnice sa jajima, dioul kore recept, hrskavo al\u017eirsko predjelo\",\n  \"prepTime\": \"PT25M\",\n  \"cookTime\": \"PT20M\",\n  \"totalTime\": \"PT45M\",\n  \"recipeYield\": \"12 rolnica\",\n  \"recipeIngredient\": [\n    \"240 g tunjevine iz konzerve, dobro oce\u0111ene\",\n    \"3 tvrdo kuvana jaja, potpuno ohla\u0111ena\",\n    \"70 g zelenih maslina bez ko\u0161tica, sitno seckanih\",\n    \"80 g polutvrdog sira, krupno rendanog\",\n    \"4 ka\u0161ike seckanog per\u0161una\",\n    \"1 ka\u0161i\u010dica sitno rendane limunove kore\",\n    \"1\/2 ka\u0161i\u010dice slatke paprike\",\n    \"1\/4 ka\u0161i\u010dice mlevenog kima\",\n    \"1\/4 ka\u0161i\u010dice mlevenog crnog bibera\",\n    \"1\/4 ka\u0161i\u010dice soli\",\n    \"12 dioul ili brick kora\",\n    \"1 ka\u0161ika p\u0161eni\u010dnog bra\u0161na\",\n    \"2 ka\u0161ike vode\",\n    \"700 ml neutralnog ulja za pr\u017eenje\",\n    \"1 limun, ise\u010den na kri\u0161ke\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Nadev i oblikovanje\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Pripremite nadev\",\n          \"text\": \"Tunjevinu usitnite vilju\u0161kom. 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