Bourek Annabi

Bourek Annabi is a specialty from Annaba whose filling can combine potato, meat, and egg. This pan-fried version keeps the egg fully cooked.

Ingredients

• 100 g brick pastry sheets
• 400 g peeled potatoes
• 250 g ground beef with 15% fat
• 100 g peeled onion
• 200 g shelled egg
• 15 g fresh parsley
• 35 g olive oil
• 4 g salt
• 1 g ground black pepper

Preparation

Cook the potato pieces in water until tender, about 15 to 20 minutes. Drain and mash without adding milk.

Melt the onion with 15 g of oil. Add the beef, half of the salt, and the pepper; cook, crumbling, until fully cooked through, then add the parsley.

Spread the mashed potatoes and meat over four large brick pastry sheets, leaving the edges free. Make a small well in each filling and add an egg.

Season with the remaining salt and fold into large, sealed rectangles. Handle them delicately to avoid piercing the sheet.

Distribute the remaining 20 g of oil in a large non-stick pan and brown the boureks over moderate heat, 4 to 5 minutes per side. For this version, the egg should be set and the meat very hot; serve immediately.