Boureks (meat filled)

Boureks are traditional Algerian rolls, usually made with a very thin pastry dough called dyouls. They can be shaped in cigars or triangle, and use a variety of filling : meat, vegetables, tuna. All across eastern Mediterranean countries, where the Ottoman Empire left its signature, you will find slightly different versions.

Here I used filo pastry and meat filling. They come out crisp and delicious. Count 3-4 per person because they disappear very quickly!

For 18 boureks
Ingredients
1 lb (500 gr) ground beef
3 big onions sliced
4 eggs
1 small bunch parsley
2 Tbs oil + oil to deep fry
Salt, pepper, ¼ tsp cinnamon
Filo pastry
a little bit of water to glue the pasta
2 towels to cover the Filo pastry

Directions
Sauté the onion with the olive oil in a saucepan over medium heat until translucent, around 10 minutes.
Add the meat, salt and spices and mix well. Cook for 15 minutes, all the juices should be absorbed.
Add the parsley, mix, and let it cool down completely.

In the meantime, beat the eggs with salt and pepper, cook in an omelette until just set.

Shaping the boureks:
Unroll 12 filo pastry sheets on a table or counter. Cut in 2, to use ½ sheet per bourek. Always cover with a towel while you work to avoid withering.
Lay out a sheet. Place 1 big tablespoon of the meat mixture near the bottom edge of the pastry, add a piece of omelette.
Fold the sides of the sheet over the filling and roll in a cigar shape. Moisten the top edge to seal it.
Put aside, covered with a towel.
Repeat with remaining filo until you have used all of the filling.

Frying the boureks:
Place the boureks carefully into medium hot oil and deep fry on both sides until golden brown. It should take no more than 2 minutes on each side.
Remove from the oil with a slotted spoon or tongs and drain on paper towel.

Serve immediately with lemon wedges.