Description
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.
Ingredients
Scale
- 6 brick pastry sheets
- 2 potatoes, diced and boiled in salted water (then mashed with a fork)
- 6 eggs
- 200 g minced meat
- 6 processed cheese portions (triangle cheese)
- 1 small onion, finely diced
- chopped parsley
- harissa
- green olives, sliced
- salt and black pepper
- frying oil
Instructions
- Cook the minced meat in a pan with a little oil, salt, pepper, and water.
- Cover and cook until the sauce has fully reduced.
- Preheat the oil in a slightly deep pan.
- On a large plate, place a brick pastry sheet.
- Add a little mashed potato, with pieces of cheese all around.
- Add a little onion, the minced meat, parsley, and olives.
- Make a small well in the center and crack in the egg.
- Add fresh black pepper and salt from the mill on top.
- Fold the brick sheet like an envelope, gently place the square into the hot oil, and brown on both sides.
- Monitor the cooking so the bricks are nicely golden, while trying to keep the egg yolk runny.
- Prep Time: 25 min
- Cook Time: 15 min
Nutrition
- Serving Size: 1 square
- Calories: 350 kcal