Bourek annabi: Crispy Egg Squares with Minced Meat

French

Bourek annabi in crispy egg-filled squares is a generous brick pastry, stuffed with minced meat, mashed potatoes, olives, and melted cheese.

A beloved culinary heritage dish that never fails to impress and pairs beautifully with a warm bowl of chorba frik.

Crispy Egg Square: Bourek annabi

Bourek annabi is one of my sweetest food memories.

I was eight, fasting for the very first time during Ramadan, and my mum made it feel like a celebration.

She placed a fragrant filling in the middle of a large brick pastry sheet, pressed a little “nest,” then cracked an egg right into the center.

“I’m proud of you,” she whispered as the oil began to sizzle. The colours : minced meat, mashed potato, melted cheese and green olives, made me forget I was hungry.

And I had one special privilege: loading my own crispy egg square with extra olives.

Aim for crispy outside, gooey center by using a fresh egg, sealing the corners tightly, and draining on paper towels.

Homemade dyouls (spring rolls wrapers) are incredibly crisp (a wide crêpe pan helps), but store-bought sheets work well too.

Fry hot enough to brown quickly without burning.

Ingredients for the “bourek annabi” recipe

• 6 brick pastry sheets: larger sheets fold more easily; if small, slightly reduce filling or double the sheet.
• 2 potatoes, diced, boiled in salted water then mashed: adds softness and helps the filling hold together; mash with a fork for texture.
• 6 eggs: use very fresh eggs if you want a runny yolk; add right before folding.
• 200 g minced meat: beef or beef/lamb; cook until dry to keep the pastry crisp.
• 6 triangle cheese portions: melts fast and adds creaminess; add whole or in pieces.
• 1 small onion, finely diced: cooks quickly and blends into the filling.
• Chopped parsley: adds freshness; stir in near the end.
• Harissa: add to taste, or serve on the side for adjustable heat.
• Green olives, sliced: salty bite; drain well so they don’t wet the filling.
• Salt + black pepper: season the meat and potatoes, then taste and adjust.
• Oil for frying: a neutral oil (sunflower/groundnut) works best.

Step-by-step instructions to make crispy egg squars

1. Cook the filling: heat a little oil in a pan, add minced meat, salt and pepper. Add a small splash of water, stir.
2. Reduce fully: cover and cook over medium heat until all moisture has evaporated. The filling should be dry, not saucy.
3. Heat the oil: pour oil into a slightly deep pan and heat over medium-high. It should sizzle when a tiny piece of brick hits the oil (not smoke).
4. Start assembling: place one brick sheet on a large plate/board.
5. Build the base: spoon a little mashed potato in the center. Add cheese pieces around it to help it melt evenly.
6. Add flavour: sprinkle on a little onion, the minced meat, parsley, and sliced olives (don’t overfill).
7. Make a well: press a deeper dip in the center. Crack in one egg.
8. Season the egg: add a pinch of salt and fresh black pepper.
9. Fold into a square: fold like an envelope, sealing corners tightly to prevent leaks (double the sheet if needed).
10. Fry: lower the square gently into hot oil. Brown on both sides, turning carefully once. Drain on paper towels.
11. Aim for runny yolk: keep frying time short, golden outside, still soft inside.

Cooking methods: frying pan, oven / air fryer

• Pan (shallow-fry): Cook with a small layer of oil, flipping gently. You’ll get decent crispness, but the cooking is slower, so the yolk is more likely to set.
• Oven / Air fryer (lighter): Preheat well. Brush or spray with oil. The result is usually drier and the yolk rarely stays runny, better if you prefer a fully cooked egg. The pastry may not brown as deeply as you’d like, but it will be cooked through.

Tips for a runny yolk

• Use very fresh eggs so the whites hold their shape.
• Keep the filling warm/room temp, not piping hot.
• Make a deep well before cracking the egg.
• Don’t overload the pastry, extra bulk = longer cook time.
• Seal corners tightly; double the sheet if it looks fragile.
• Cook hot and fast; avoid low heat (it overcooks the egg).
• Turn once, gently.
• Serve immediately; residual heat keeps cooking the yolk.

How to serve (salads, chorba, sauces, iftar table)

• Serve these crispy egg squares straight after frying to keep the yolk runny.
• Pair with a crunchy salad (lettuce, cucumber, tomatoes, red onion, lemon).
• On an iftar table, they’re perfect alongside a hot bowl of chorba.
• For sauces: harissa (or harissa loosened with lemon) plus plain yogurt to mellow the heat.

Storage, freezing, reheating (what really works)

• Before cooking: Boil and mash the potatoes, cook the minced meat, and prep the remaining ingredients. Store each component in airtight containers in the fridge for up to 24 hours.
• After cooking: Best eaten the same day, runny yolk doesn’t keep well.
• Freezing: Not recommended, especially with potato and egg; the texture suffers.
• Reheating: Use the oven or air fryer for a few minutes to re-crisp, knowing the egg will be fully cooked

FAQ: common issues + quick fixes

• My brick sheet tears while folding, why? It’s too dry; keep sheets under a slightly damp towel while assembling.
• The square opens during cooking. Too much filling or weak sealing, fill less and press corners firmly.
• The egg leaks out. The well is too shallow or egg too large, make a deeper well; remove a little egg white if needed.
• It absorbs too much oil. Oil wasn’t hot enough, always test with a small pastry scrap first.
• The filling tastes flat. Taste before assembling; adjust salt, pepper, parsley, and harissa.

Other recips for the appetiser

• Tunisian Brik with Egg and Tuna
• Tuna and Potato Bricks
• Crispy Minced Lamb Samosas with Spring Roll Wrappers