Bourek with Potatoes and Minced Meat

Instructions

1. Boil the potatoes until tender, then mash them in a bowl until smooth. Mix in salt, pepper, and chopped parsley. Set aside.
2. In a frying pan over medium heat, sauté the red onion in 2 tablespoons of olive oil until translucent. Add the ground beef, season with salt and pepper, and cook for 15 minutes, stirring occasionally until all the juices have evaporated.
3. Lay a sheet of brick pastry on a clean work surface. Place a layer of mashed potatoes in the center, followed by a layer of the cooked minced beef. Carefully crack an egg on top.
4. Fold the sides of the pastry over the filling to form a neat square parcel. Repeat with the remaining sheets of pastry and ingredients.
5. Heat oil in a frying pan over medium heat. Fry the boureks for several minutes on each side until golden brown and crispy. Turn carefully to avoid breaking the parcels.
6. Remove the boureks from the pan and place on paper towels to drain excess oil.
7. Serve hot, drizzled with fresh lemon juice for added flavor.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 20–25 minutes
• Total Time: 50–55 minutes
• Servings: 8
• Difficulty: Medium

Variations & Substitutions

• Add chopped carrots or peas to the potato mixture for extra vegetables.
• Replace ground beef with ground lamb or chicken for a different flavor.
• Use quail eggs for a mini-bourek version, perfect as appetizers.
• Bake instead of frying for a lighter, less oily version.

Serving Suggestions