Tag: Algerian
Cheese Borek
Cheese Borek
Borek has it’s roots from Sephardic Jews of Spain and Israeli cuisine. Jews were expelled from Spain during the Spanish Inquisition, migrating to North Africa, Balkan countries, and Turkey. The pastry starts with either puff pastry or phylo dough stuffed with a variety of fillings. This particular recipe is for a cheese borek, filled with Gouda, Emmantaler, and parsley.
Ingredients
- 2 sheets puff pastry
- 1 large egg beaten
- 1 bunch parsley finely chopped
- 3 garlic cloves finely minced
- 1/2 tsp crushed red pepper
- 6 oz gouda shredded
- 6 oz Emmentaler shredded
- 2 tbsp butter melted
Instructions
- Mix together the egg, parsley, garlic, crushed red pepper, and cheeses in a bowl.
- Brush the bottom of a baking sheet with butter. Lay out a sheet of puff pastry. Brush the top with butter.
- Spread the cheese mixture across the entire puff pastry sheet, leaving an inch open around the perimeter.
- Lay the other puff pastry sheet across the top. Crimp the edges to seal, then roll the edges up. Brush the top with the rest of the melted butter.
- Bake in a preheated 350 degree oven for 30 minutes.
Algerian Kefta
Algerian Kefta
Here is an Algerian version of one of my favorite dishes, kefta. This particular type of kefta are made from ground beef, onion, garlic, salt, and pepper. They are formed into flattened meatballs, pan fried, then topped with a tomato sauce. Serve the kefta with basmati rice.
Ingredients
- 1 lb ground beef
- 4 garlic cloves minced
- 1/2 cup white onion finely chopped; divided
- salt and pepper to taste
- 3 roma tomatoes diced
- 1 tsp parsley
- 1 tsp ras el hanout
- 1/2 cup water
Instructions
- Mix together the ground beef, 2 minced garlic cloves, 1/4 cup onion, salt and pepper.
- Roll into a dozen meatballs.
- Slightly flatten the meatballs into patties.
- Place the kefta in a sauté over medium high heat.
- Cook for 4 minutes a side.
- Remove from the pan and arrange on a platter.
- In the same pan, sauté the remaining onion for 5 minutes.
- Add in the garlic and sauté for 1 minute.
- Add in the tomatoes, parsley, and ras el hanout. Sauté for 5 minute until tomatoes are soft.
- Pour in the water.
- Cook down for another 5 minutes.
