Bourak is a must have for iftar (breaking of the fast) during the Holy month of Ramadan (a month where Muslims observe fasting from sunrise until sun down). Bourak is basically goodness wrapped in a spring roll wrapper. Different countries around world shape these differently, in some parts of the world, people refer to them as sambousa or brick or burak. The ingredients in bourak vary from region to region and even within families.
This recipe makes 50 bouraks. Many households make this quantity once a week and fry a few every day. To make less, you can divide the ingredients proportionally. Bourak is best enjoyed while warm and crispy and is usually served with Algerian tomato soup, harira, or any other type of vegetable soup.
by Sakina | May 2019
- Prep time: 40 minutes
- Cook time: 15 minutes
- Total time: 55 minutes
Servings: 50 Bouraks
- 6 medium potatoes, peeled *
- 3 tablespoons butter *
- 1 tablespoon olive oil
- 1 medium onion
- 1 pound ground beef *
- 6 garlic cloves, minced
- 1 tablespoon cumin
- ½ tablespoon turmeric powder
- Pinch of chili pepper
- ½ a bunch of parsley *
- 1 cup shredded colbey jack or cheddar cheese *
- 1 can sliced black olives
- Salt and pepper to taste
- 50 spring roll wraps
- Oil for frying
- In a large pot, place the potatoes and cover with water. Make sure the potatoes are fully submerged in the water and bring to a boil. Lower the temperature and cook until potatoes are tender and soft. 35 minutes.
- Drain the water from the potatoes and place them in a bowl. Mash the potatoes, adding butter and milk to soften.
- Set aside to cool.
- Over medium heat, heat olive oil in a medium sized heavy bottom pan. Add onions and saute until they’ve become translucent.
- Add in ground beef and brown, 7 minutes.
- Add in garlic, cumin, turmeric, and salt.
- Cook the ground beef mixture until fully cooked. 10 minutes.
- Set to the side to cool.
- Drain the excess oil from the ground beef and mix in with the mashed potatoes. Add in the finely chopped parsley, shredded cheese, and sliced black olives and mix well.
- Salt and pepper to taste.
- Separate spring roll wrappers. Spread one wrapper on a clean surface with a corner facing you. Put one spoonful of the mix onto the wrapper and roll once, then fold the right and left corners towards the middle, continue to roll.
- Secure the roll by either brushing egg whites or some water on the last corner and roll to close.
- In a frying pan, heat up vegetable oil up to 350 F.
- Fry the rolls, making sure to not overcrowd the pan. Fry for 5 mins on each side or until golden brown.
- Place on dish covered with a paper towel to absorb excess oil.
- Serve hot.
- Make sure your filling is not too wet, as this can cause the rolls to split open when frying. Do not continuously flip and disturb the rolls as they are frying as this can also cause them to burst open.
- To make ahead, roll the bouraks and do not fry them (complete step 4 under the "To Assemble" section). You can freeze the rolled bourak for up to 4 weeks in freezer bags. Avoid freezer burns by choosing high quality bags and take out any air in the bags. Take out the frozen bouraks, put them on a plate covered with kitchen paper towels and place them in the refrigerator to defrost for 6 hours. Bring them to room temperature before frying but do not leave them at room temperature for longer than 2 hours (per USDA guidelines).
Denotes items that we prefer to be organic. Read more about it here: Items to buy organic when grocery shopping.