Bourek

What we know so far

Bourek are the crisp rolled pastries that sit beside the chorba on every Algerian Ramadan table. A thin sheet of brick (or homemade dioul) is wrapped around a filling of minced beef cooked with onion, parsley and a pinch of cinnamon, with a piece of melting cheese or, in the Annaba version, a raw egg that stays runny, then fried golden. The rolls are called cigares in the west. Chicken and béchamel, spinach and cheese, tuna or prawn fillings are all common, but minced meat is the one that comes back every night.

The draft was written from 3 published sources and holds 13 ingredients and 5 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting