Traditional Algerian Potato Borek
Traditional Algerian Potato Borek
Potato Borek is a beloved Algerian side dish that pairs perfectly with a warm bowl of chorba (soup). Crispy on the outside and filled with a creamy, spiced potato mixture, this Borek is a must-try for those looking to explore the comforting flavors of Algerian cuisine. It’s simple to make and absolutely delicious—perfect for sharing with family and friends!
Equipment
- Cooking utensils (spatula, spoon)
- Paper Towels (for draining)
Ingredients
- 1/2 cup olive oil divided
- 1 1/2 cup green onions chopped
- 1 jalapeno chopped (adjust to taste)
- 6 cloves of garlic chopped
- 8 small potatoes cooked and mashed
- 1/4 cup dried onion
- 1 tsp black pepper
- 1 tbsp coriander
- 1 tsp salt (adjust to taste)
- 1 cup cilantro chopped
- 1/2 cup feta cheese crumbled
- 1 package of spring roll pastry
- cream cheese (Philadelphia or similar)
- vegetable oil for frying
Instructions
Prepare the Filling:
- Heat 1/4 cup of olive oil in a pan over medium-high heat.
- Add the chopped green onions, jalapeno, and garlic. Sauté until softened and fragrant.
- Add the cooked and mashed potatoes to the pan, mixing well. Pour in another 1/4 cup of olive oil to ensure the mixture is smooth.
- Stir in the dried onion, black pepper, coriander, and salt. Mix until the spices are well incorporated.
- Add the chopped cilantro and feta cheese, stirring until the cheese slightly melts and blends with the potato mixture. Set aside to cool.
Assemble the Borek:
- Separate the spring roll pastry sheets. Place one sheet on a clean surface.
- Spoon a portion of the potato filling onto the sheet. Add a small amount of cream cheese on top of the potato mixture.
- Roll the pastry tightly around the filling, tucking in the sides as you go to prevent spilling. Repeat with the remaining pastry sheets and filling.
Fry the Borek:
- Heat vegetable oil in a pan over high heat. Once hot, reduce the heat to medium-high.
- Fry the Borek in batches, turning them occasionally until they are golden brown and crispy on all sides.
- Remove from oil and drain on paper towels to remove excess oil.
Serve:
- Serve the Borek hot, cutting one open to reveal the creamy, flavorful filling. Enjoy them with a side of chorba or as a delightful snack on their own.
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