Description
These Algerian Bourek Laadjine are crisp, golden beef empanadas with a tender, shortcrust-style dough. Serve them as a Ramadan starter or snack, with lemon and herbs
Ingredients
Scale
Dough
- 3 cups flour
- 1 cup fine semolina (semouline)
- 1 egg
- 1/2 cup oil
- Salt
- A little water
Filling
- 300 g minced meat
- 1 onion
- 2 garlic cloves
- 2 tbsp oil
- Salt, black pepper, cinnamon, cumin, ground coriander
- 2 eggs
Instructions
- Make the dough: Mix the semolina, flour, and salt. Add the oil and rub between your hands to coat well.
- Add the egg and mix again.
- Add water gradually until you get a smooth, soft dough. Let it rest.
- Make the filling: In a pan, heat the oil and add the onion and garlic.
- When the onion is nicely coloured, add the minced meat, spices, and a little water.
- Cook until the meat is done. Add the parsley and beaten eggs, cook briefly, then remove from the heat.
- Roll out the dough on a floured surface to about 0.5 cm thick.
- Place a spoonful of filling, not too close to the edge.
- Fold the dough over and pinch well to seal.
- Cut with a pastry wheel and crimp with a fork.
- Fry in hot oil and serve warm.
- Prep Time: 50 min
- Cook Time: 20 min
- Category: Appetizer
- Cuisine: Algerian cuisine, Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 260 kcal