Algerian Bourek Laadjine

Bourek laadjine (yeasted-dough pastry cigars)

Bourek laadjine are hearty Algerian pastries that look like half-moon empanadas or cigars. The name “laadjine” refers to their rolled shape. They are especially popular during Ramadan, served piping hot alongside soups like Chorba. Each piece is a stuffed pocket of dough packed with a flavorful blend of spiced minced meat, aromatic herbs and a cooked egg. When fried, the dough turns beautifully crispy, while the filling stays tender and juicy. A splash of lemon or a side of harissa peppers adds zest to every bite.

Originating in North Africa’s Maghreb region, bourek laadjine differ from filo-wrapped bourek by having a homemade yeasted dough. Their texture is reminiscent of soft bread on the inside, crisp outside, similar to the Spanish empanada (and indeed, the Petite Panière blog likened them to small empanadas). Cooked onions and parsley infuse the meat filling with fragrance, and beaten egg stirred in at the end creates pockets of rich silkiness. Unlike simpler bourek rolls, laadjine are usually a bit more substantial.

This recipe uses lamb for an authentic flavor; Algerians often choose lamb, but ground beef is equally good. The key is to cook the meat with onion and spices, then add just a whisked egg at the end so that it coagulates within the mixture. The dough is basic – flour, oil, egg and water – kneaded into a smooth ball and rested. Rolled out and cut into circles, it is filled, folded and then shallow-fried until puffed and golden.

Enjoy these bourek laadjine fresh and hot. Traditionally they are eaten one after another until empty—Algerians say they disappear fast! Serve them with a squeeze of lemon and perhaps a bowl of yogurt mint sauce or tomato-meat soup. For a festive table, pair with olives and pickles or a simple fattoush salad.

Algerian Bourek Laadjine – Savory Lamb & Egg Pastry
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Algerian Bourek Laadjine – Savory Lamb & Egg Pastry

Recipe by Travel S HelperCourse: Appetizers, StartersCuisine: AlgerianDifficulty: Medium
Servings

8

servings
Prep time

30

minutes
Resting Time

30

minutes
Cooking time

15

minutes
Calories

330

kcal

Savory pastries made by encasing a spicy ground lamb (or beef) and egg filling in a tender dough. The filling is prepared by browning onions with minced meat and seasoning with parsley, then simmering in whisked egg to bind. Dough circles are rolled out, filled, folded over and crimped at the edges. The raw pastries are then fried until golden. The result is soft, pillow-like dough with a rich, flavorful filling. Serve hot with lemon wedges.

Ingredients

  • For the dough

  • 400g all-purpose flour (about 3¼ cups) – yields a dough that becomes soft and lightly chewy.

  • 1 large egg – enriches the dough for tenderness.

  • 100 ml vegetable oil – olive oil or sunflower oil; makes the dough pliable.

  • 1 tsp salt – seasoning.

  • Water, as needed (approx. 125–150 ml) – to form the dough.

  • For the filling

  • 350g ground lamb or beef – lamb adds authentic flavor; beef is a fine substitute.

  • 1 medium onion, finely sliced – sautéed to add sweetness and moisture.

  • 1 small bunch parsley, chopped (about 10g) – herbaceous freshness.

  • 2 eggs, beaten – cooked into the mixture at the end for richness and binding.

  • Salt and pepper, to taste – seasoning; you may also add a pinch of cumin or paprika for warmth.

  • Sunflower or vegetable oil, for frying – enough to shallow-fry (about 3–5 cm in pan).

  • Lemon wedges, for serving – brightens the dish.

  • Substitutions & Allergy Notes

  • Gluten: Use a gluten-free flour blend if needed (texture will vary).

  • Meat Alternatives: Substitute minced chicken or turkey. For a vegetarian laadjine, use mashed chickpeas or lentils instead of meat.

Directions

  • Make the dough: In a large bowl, combine the flour and salt. Whisk the egg and oil together, then pour into the flour. Mix with your hands or a spoon. Gradually add just enough water and knead to form a smooth, non-sticky dough (about 5 minutes of kneading). Cover the dough with a towel and let it rest 20–30 minutes at room temperature.

  • Prepare the filling: Heat 1 tablespoon oil in a skillet over medium heat. Add sliced onion and sauté until translucent (about 5 minutes). Add the ground meat, salt, pepper (and spices if using). Stir and cook until the meat is fully browned and any liquid has evaporated (8–10 minutes). Sprinkle in the chopped parsley and mix well. Remove the pan from heat.

  • Add eggs to filling: In a small bowl, beat the 2 eggs. Pour the beaten eggs over the cooked meat mixture. Return the pan to low heat and stir continuously until the egg is just set (2–3 minutes). The filling should be moist and hold together. Transfer to a bowl and let cool slightly.

  • Shape the pastries: Divide the rested dough into roughly 8–10 equal pieces. Roll each piece into a ball and flatten it. On a lightly floured surface, roll into a thin circle about 15–18 cm in diameter. Spoon a heaping tablespoon of filling onto one half of each circle. Fold the other half over the filling, forming a semicircle. Press the edges firmly to seal, using your fingers or a fork to crimp.

  • Fry the bourek laadjine: Heat about 2 cm oil in a wide frying pan over medium heat. When hot, fry the pastries (2–3 at a time) about 2–3 minutes per side or until golden brown. Do not stack them; keep a steady temperature. Transfer finished pastries to a paper towel-lined plate to drain. (Cooking time: 10–12 minutes total.)

  • Serve: Arrange the hot bourek laadjine on a platter. Offer lemon wedges on the side; a squeeze of lemon brightens the rich flavors. These are best eaten immediately.

Equipment Needed

  • Large bowl (for dough)
  • Frying pan or skillet (for filling)
  • Rolling pin and board (to roll dough)
  • Heavy-bottomed pan (for frying)
  • Spatula or tongs
  • Plates lined with paper towels (for draining)

Tips, Pairings & Variations

  • Serving Suggestions & Pairings: Serve with Chorba Frik (Algerian barley soup) or Chorba (traditional white soup) for a complete Ramadan meal. As an appetizer, they go well with pickles, olives, and fresh cucumber-tomato salad. A yogurt or mint cilantro chutney dip also complements the meaty filling. Mint tea or strong black tea is the classic drink alongside.
  • Storage & Reheating: Bourek laadjine are best fresh but can be stored in an airtight container in the fridge for 1–2 days. To reheat, warm them in a preheated 180 °C oven for 5–8 minutes to restore crispness. (Microwaving will make them soggy.) You can freeze the raw, uncooked pastries for up to 1 month; thaw and fry from frozen, adding a minute or two to cooking time.
  • Variations & Substitutions (4 ideas):
  • Tuna Laadjine: Use the filling from the Bourek recipe above (tuna and potato) inside the dough for a lighter variation.
  • Cheese & Herb: Add crumbled feta and a little spinach to the meat filling. A dash of smoked paprika gives depth.
  • Spiced Fillings: Stir ¼ tsp ground cinnamon or allspice into the meat mixture for Moroccan-style warmth.
  • Baked Version: Lightly brush assembled pastries with oil and bake at 200 °C for 15–20 minutes.
  • Chef’s Tips:
  • Use just enough filling so each pastry is not overstuffed. A neat half-circle shape makes frying easier.
  • Allow the cooked filling to cool slightly before folding into dough; this prevents the dough from becoming too soft or tearing.
  • Pinch or moisten the edges thoroughly so they do not open in the oil. Some cooks brush the edges with a little beaten egg to seal better.
  • Optional Prep (Shopping list & Make-ahead):
  • Shopping: Fresh parsley, extra eggs, and lemon on your list. Ensure your spice rack has cumin or paprika for authenticity.
  • Make-ahead: Dough can be made and refrigerated up to 1 day in advance (bring to room temp before rolling). The meat filling can also be cooked a day ahead and refrigerated; reheat briefly before adding egg and folding.

Nutrition Facts (per 1 bourek laadjine)

Calories

Carbs (g)

Protein (g)

Fat (g)

Allergens

330 kcal

26

13

19

Wheat (gluten), Eggs

Algerian National Food

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Kesra Khobz Ftîr (semolina griddle bread)

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Tcharak - Dziriat (almond-filled crescent or tartlets)

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Rechta (fresh ribbon pasta with chicken & turnip sauce)

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Makroudh - Makrout (diamond semolina cakes stuffed with dates or almonds, honey-dipped)

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Msemmen & Baghrir (layered pan-fried squares; leavened “thousand-hole” crêpes)

Msemmen (Layered Pancakes)

Bourek laadjine (yeasted-dough pastry cigars)

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Couscous - Seksou - Kesksu (countless regional garnishes)

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