Algerian Chicken Spring rolls – Chicken Bourek

Print Recipe

Course Appetizer
Cuisine Mediterranean
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 25

25 spring rolls sheets
Oil for frying
For the filling
2 cups grounded chicken
1 medium potato boiled in salted water and mushed
1 cup shredded mozzarella cheese
1 small onion
2 cloves garlic
½ cup pitted black olives cut small
2 Tbsp chopped cilantro
1 medium chopped tomato
1/8 tsp cumin
1 tsp paprika
½ tsp crushed red pepper
salt, pepper

Make the filling
This recipe will make 25 bourek.
1-In a saucepan, heat oil over medium heat and sauté the onion and garlic until golden.
2- Season with salt and pepper to taste and add paprika.
3- Keep stirring for a minute or two, then add in the chopped tomato and chicken.
4-Let cook for about 5 minutes or until the chicken is completely cooked.
5- Toss in the potato and cilantro. Stir for about a minute.
6- Turn off the heat. Let it cool.
7- Add to the chicken filling, the shredded mozzarella cheese and the olives. Mix well and set aside.

Make the rolls or Bourek
1- Separate each sheet of spring rolls. Lay one sheet of spring rolls on a working board or a plate.
2- Put about 2 to 3 tablespoons of the chicken mixture or filling in the lower center of the sheet.

3- Fold the two sides of the sheet to the center, then roll.

4- Repeat the operation to all the spring rolls sheets.

5- In a frying pan, heat oil on medium high heat.
6- Fry the spring rolls or the bourek, fold side down.
7- Fry both sides until golden.
8- Drain the bourek on paper towel.
9- Serve warm with lemon if desired.
Recipe by: LDS’s Mom

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