Bourek (Algerian Fried Beef Rolls)

Bourek — thin pastry rolled around a savory filling and fried until shattering — is the appetizer of Algerian feasts, especially during Ramadan. The fillings change from house to house, but beef and cheese is the version everyone fights over, and it is the first thing gone from every platter. In Algeria they are made with thin dioul pastry; spring roll wrappers behave almost identically at home.

Golden crackle, molten middle

Each roll snaps open to reveal juicy, paprika-scented beef and a ribbon of melted cheese. They are best eaten within minutes of leaving the oil, with a squeeze of lemon or a dip of harissa. Roll them tight — a loose roll can burst in the oil — and fry in small batches so the pastry crisps instead of soaking. Fillings run from potato and egg to spiced chicken, which makes bourek endlessly customizable; whatever the filling, the golden crackle is non-negotiable.

Craving more? Explore all North African Kitchen recipes.

Stocking a Middle Eastern pantry? Our guide to 20 essential Middle Eastern pantry ingredients covers everything this dish uses.

North African recipes →