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Bourek (also spelled borek or brik) are golden, triangle-shaped pastries that stand among the most beloved snacks in Algeria. Each bourek is a delicate crisp of thin phyllo or “brick” dough (sometimes called dyoul pastry) wrapped around a warmly spiced filling. In Algeria these turnovers often debut at the iftar table during Ramadan or turn up as starters at family gatherings. What makes bourek special is the interplay of textures and flavors – the light, crunchy layers of dough envelope a hearty core of mashed potato, tuna, parsley and egg, giving just a hint of warmth from harissa. Lemony tang or a cool yogurt sauce usually joins the plate, balancing the rich, savory interior. Because these pastries were introduced via Ottoman culinary influence and adapted locally, the fillings and shapes vary widely by region. In Algiers, you might encounter bourek with meat and cheese, whereas in Oran or coastal towns the tuna-and-potato version is common. In all cases, they carry a distinctive, comforting fragrance from garlic, parsley and sometimes cumin or cinnamon.
Today’s recipe focuses on the classic potato-and-tuna bourek – a simple yet deeply satisfying combination. The pastry is rolled around a rustic mix of mashed potatoes bound with drained tuna, chopped parsley, sautéed onions and beaten egg. A touch of harissa or chili paste adds a soft heat. After shaping, the pastries are shallow-fried until blistered golden. Serve them hot, which is when their signature crispness is best. As soon as they leave the oil, each triangle crackles gently under your fingers; a squirt of lemon over the top brightens every bite. These bourek are typically enjoyed warm with a cool minty yogurt dip or a tomato salad on the side. During Ramadan they are often paired with Chorba (white chicken soup) or Loubia (white bean stew) as one of the main dishes to break the fast.
This recipe yields bourek that are authentically Algerian in spirit and taste. The introduction below explains the cultural context and flavor profile. Following that is a concise summary of the dish. The rest of the recipe includes step-by-step guidance, tips on serving and variations, and a full nutrition label.
6
servings30
minutes15
minutes180
kcalCrisp golden triangles of fried pastry filled with a spiced mash of potato and tuna. These Algerian bourek are savory fritters enjoyed as an appetizer or Ramadan treat. The filling begins by boiling and mashing potatoes, then mixing them with drained tuna, herbs, spices, and beaten egg. Each bourek pastry sheet is folded around a spoonful of this mixture and then pan-fried until bubbly and crisp. The result is light, flaky parcels with a savory, tender center. Serve hot with lemon wedges, harissa or a yogurt-based dip.
8 brick pastry sheets (also called bourek or phyllo leaves) – thin round or square wrappers that crisp beautifully when fried; you can substitute spring roll wrappers if needed.
2 medium potatoes (about 400g total), peeled and sliced – boiled and mashed into the filling. Yukon Gold or any waxy potato works.
1 small onion, finely chopped – sautéed until soft; adds sweetness.
1 can (120g) tuna in water or oil, drained – flaked and mixed into the potatoes.
1 garlic clove, minced (optional) – adds an aromatic note.
1/2 cup fresh parsley, finely chopped (about 15g) – adds herbal brightness.
2 eggs, beaten – mixed into the filling; the protein helps bind it.
1–2 tablespoons harissa paste (or to taste) – Moroccan chili paste; adds gentle heat and flavor. (Substitute: tomato paste plus a pinch of cayenne.)
Salt and black pepper, to taste – season the filling.
Vegetable oil, for frying – enough to shallow fry (about 5 cm deep in a pan).
Lemon wedges, for serving – adds a bright tang.
Use cooked shredded chicken or minced beef instead of tuna for an alternative filling.
For a vegetarian version, omit tuna and add ½ cup crumbled feta or olives.
If allergic to wheat, try corn-based or gluten-free pastry sheets (texture will differ).
Cook the potatoes:Place peeled potato slices in a medium pot, cover with water and add a pinch of salt. Bring to a boil and cook 7–8 minutes until fork-tender. Drain and mash roughly in a bowl. (Prep time: 10 minutes, simmer ~8 minutes.)
Prepare the filling:Heat 1 tablespoon of oil in a skillet over medium heat. Sauté the chopped onion (and garlic, if using) until soft and translucent, about 5 minutes. Add the parsley and stir 1 minute. Mix in the flaked tuna, mashed potato and harissa paste. Season with salt and pepper. Stir to combine and allow to cook 2–3 minutes. Remove from heat and fold in the beaten eggs. (This binds the mixture; it should be moist but not runny.) Transfer the filling to a bowl and let it cool briefly.
Assemble bourek:Lay one brick sheet on a clean surface. If it’s a large rectangle, cut it in half widthwise. Place ~2 tablespoons of filling on one end of the sheet. Fold the sheet over the filling once (pyramid fold) then fold the sides in, forming a neat triangle or cigar shape. Seal the edges by dabbing a little water or beaten egg along them. Repeat with remaining sheets and filling. (Assembly time: 10–15 minutes.)
Fry the bourek:Heat 2–3 cm oil in a heavy frying pan (wok or deep skillet works well) over medium-high heat. When the oil is hot (test by dropping a small scrap of pastry – it should sizzle immediately), carefully place each bourek seam-side down in the oil. Do not crowd the pan; fry in batches if needed. Cook about 2 minutes per side until each is puffed and golden brown. Use tongs or a slotted spoon to turn them gently. Remove the bourek and drain on paper towels or a rack. (Frying time: 5–6 minutes total per batch.)
Serve:Arrange the hot bourek on a platter. Serve immediately with lemon wedges and extra harissa or a yogurt dip on the side. The pastries are best enjoyed fresh and crisp.
Calories | Carbs (g) | Protein (g) | Fat (g) | Allergens |
180 kcal | 20 | 8 | 8 | Wheat (gluten), Eggs, Fish |
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