Crispy Bourek Annabi : Stuffed with Minced Meat and a Runny Egg
An Iconic Algerian Specialty — Crispy, Generous, and Irresistible
Bourek Annabi, also known as brick Annabi, is one of the most iconic recipes in Algerian cuisine, originating from the beautiful coastal city of Annaba (formerly Bône).
Crispy on the outside and wonderfully tender on the inside, with its runny egg and flavorful minced meat filling, it’s a dish instantly associated with Ramadan tables, family gatherings, and moments of togetherness.
While there are many versions of brick and bourek across the Maghreb, Bourek Annabi stands out for its simplicity and indulgence.
A golden brick wrapper, a savory filling, and that perfectly runny egg revealed when cut… it’s nearly impossible to resist.
Bourek or Brick Annabi
There are countless versions of brick and bourek across the Maghreb, with each region adding its own signature touch and traditions.
This time, I wanted to try Bourek Annabi, an iconic specialty from the city of Annaba, traditionally made with minced meat and a perfectly runny egg at the center.
In this version, I added a little mashed potato to the filling, which brings extra softness and makes the bourek even more comforting and indulgent.
Since I didn’t have homemade brick pastry on hand, I used Asian spring roll wrappers, which turned out to be an excellent alternative. They’re thinner, absorb much less oil during cooking, and still become beautifully crispy.
As a little anecdote, my friend Zika—an Annabi (Bonoise) through and through—told me that the true traditional Bourek Annabi is made only with minced meat, without any added potatoes.
Today, it’s very common to enrich the filling with mashed potatoes or adjust it based on personal taste and family traditions.
I served these crispy bourek alongside harira and hmiss, for a delicious preview of Ramadan 2026. It’s a perfect pairing—both generous and deeply comforting.
This is an easy recipe to make, ideal for family meals or Ramadan evenings. The filling can be prepared ahead of time and stored in the refrigerator.
When you’re ready to serve, simply assemble the bourek and cook them at the last minute. Enjoyed piping hot with a squeeze of lemon juice, they are simply irresistible.
Bourek or Brick: What’s the Difference?
In everyday language, the terms bourek and brick are often used interchangeably. In reality, there is a subtle difference between the two.
The word bourek refers mainly to the preparation and the filling, while brick describes the thin pastry sheet used to wrap that filling.
In Algeria, and especially in Annaba, the dish is very often called Bourek Annabi, even when it’s made using brick pastry. What truly matters is the generous filling and the cooking method, which gives the bourek its signature crispy exterior.
The Origin of Bourek Annabi
Traditional Bourek Annabi is typically made with :
- minced meat
- a whole egg
- simple spices
- a brick sheet, fried until golden and crisp
Over time, and depending on family habits, the recipe has naturally evolved. Today, it’s common to find variations that include :
- a bit of mashed potatoes
- grated cheese
- capers
- or green onions
As with many beloved family recipes, each household has its own version, passed down and adapted from one generation to the next—making Bourek Annabi a dish that’s both traditional and deeply personal.
Why Bourek Annabi Is So Loved
The popularity of Bourek Annabi comes down to a few key elements that make it truly irresistible :
- an unbeatable contrast of textures: crispy on the outside, soft and tender on the inside
- a flavorful filling made with well-seasoned minced meat
- the runny egg, which adds richness and indulgence
- a simple recipe, yet incredibly satisfying
It’s a dish that can be enjoyed just as easily as a starter or as a main course, especially when served alongside a traditional soup like harira or chorba.
A Must-Have Recipe for Ramadan
Bourek Annabi holds a special place on the table during the month of Ramadan. Served right after breaking the fast, it provides both comfort and much-needed energy.
- It’s most often enjoyed alongside:
- harira, chorba, or a homemade soup,
- hmiss or a fresh salad,
- and a few lemon wedges to brighten and enhance the flavors.
This dish is truly inseparable from Ramadan evenings, a timeless classic that brings family and tradition together around the table.
Key Ingredients of Bourek Annabi
Each ingredient plays an essential role in making Bourek Annabi so delicious :
- Minced meat: the base of the filling, it should be well seasoned for maximum flavor
- Onion : adds sweetness and depth
- Mashed potatoes (optional) : bring extra softness and mellow the filling
- Egg : the heart of the bourek, ideally left runny
- Brick pastry : thin and crisp once fried
- Fresh herbs : parsley and green onions for freshness
- Cheese (optional) : for an extra touch of indulgence
Together, these simple ingredients create a dish that’s both comforting and incredibly satisfying, perfectly suited to Ramadan tables and family meals.
Brick Pastry or Asian Wrappers?
If you don’t have homemade brick pastry on hand, Asian spring roll wrappers make an excellent alternative. They’re thinner, absorb much less oil during frying, and still turn out wonderfully crispy.
It’s a practical and efficient tip, especially if you’re looking for a quicker, lighter option without sacrificing texture.
Tips for Perfect Bourek Annabi
These simple tips will help you achieve bourek annabi that are crispy, flavorful, and perfectly balanced every time. |
What We need to make this Algerian bourek
- 0.9 Lb Minced meat : The base of the filling. Traditionally beef or a mix of beef and lamb is used. The meat should be well seasoned to develop deep flavor once cooked.
- 2 medium Potatoes : Boiled and mashed until smooth. They are optional but highly appreciated, as they add softness and balance to the filling, making it more tender and less dense.
- Salt & freshly ground black pepper : Essential for seasoning the meat and potatoes. Adjust carefully, especially if adding olives or cheese, which already bring saltiness.
- Fresh parsley, finely chopped : Adds freshness and a light herbal note that brightens the filling. It also balances the richness of the meat and egg.
- 1 portion per person Laughing Cow cheese (optional) : Not used in this version, but often added for extra creaminess. It melts beautifully and makes the filling even more indulgent.
- Green olives, sliced : Bring a subtle tangy and salty contrast that enhances the overall flavor of the bourek.
- Capers : Optional but highly recommended for their sharp, briny touch, which pairs perfectly with the meat and egg.
- 1 Egg per person : The star ingredient of Bourek Annabi. Ideally left runny, the egg adds richness and makes each bite irresistibly creamy.
- Brick pastry sheets – 1½ sheets per person : Thin and crisp once fried. Using one and a half sheets helps reinforce the base, preventing leaks when the egg cooks.
How to Make Bourek Annabi with Minced Meat and a Runny Egg
1. Prepare the Mashed Potatoes
Start by cooking the potatoes in a large pot of salted water until they are very tender.
Drain them well, then mash until smooth.
Season with salt and pepper to taste and set aside to cool.
2. Prepare the Meat Filling
In a skillet, cook the minced meat over medium heat.
Add the finely chopped onion, season with salt and pepper, and cook until the meat is nicely browned and the onion is soft.
At the end of cooking, stir in the chopped parsley.
If desired, you can also add a little grated cheese for extra richness (optional).
Remove from the heat and let the filling cool completely.
3. Heat the Frying Oil
Heat a generous amount of oil in a deep skillet or fryer over medium-high heat.
The oil should be hot but not smoking.
4. Assemble the Bourek
Place a brick pastry sheet on a clean work surface or plate.
Lay half a brick sheet in the center to reinforce the base and help prevent leaks.
Spread 1 tablespoon of mashed potatoes in the center.
Top with 2 tablespoons of the meat filling.
Sprinkle with a few capers, some chopped green onions, and a little grated cheese if using.
Gently make a small well in the center of the filling and carefully crack an egg into it.
Shape and Cook the Bourek
Carefully fold the brick pastry to fully enclose the filling, making sure it is well sealed.
Gently lower the bourek into the hot oil and fry on both sides until they are golden brown and perfectly crispy.
Remove from the oil and drain on paper towels before serving.
6. Drain and Serve
Place the bourek on paper towels to remove any excess oil.
Serve immediately, while still hot and crispy, ideally with a squeeze of fresh lemon juice.
TipTo keep the egg perfectly runny, avoid overcooking. The bourek should be golden and crispy on the outside, while remaining soft and tender on the inside. |
Can Bourek Be Prepared Ahead of Time?
Yes—and it’s actually recommended.
You can :
- prepare the filling in advance and store it in the refrigerator,
- then assemble and cook the bourek at the last minute to keep them perfectly crispy.
Bourek are best enjoyed freshly cooked, straight from the pan, while they’re still hot and crunchy.
Variations Around Bourek Annabi
While the traditional version remains the most beloved, there are several delicious variations you can try:
- Meat and cheese
- Mashed potatoes and cheese
- Tuna
- Oven-baked bourek for a lighter alternative
That said, Bourek Annabi with minced meat and a runny egg remains an absolute classic and a true must-have on Ramadan tables.
How to Serve Bourek Annabi
Serve the bourek piping hot, with a squeeze of fresh lemon juice, alongside a soup or a salad, either as a starter or a main dish.
They always make a strong impression on festive tables and are just as appreciated during family meals.
In Summary
Bourek Annabi, made with minced meat and a runny egg, is both crispy and tender at the same time. Simple to prepare, deeply rooted in Algerian culinary tradition, and a true staple during Ramadan.
A generous, comforting, and timeless recipe—one you’ll want to make again and again.
Crispy Bourek Annabi, minced meat and a runny egg
Ingredients
- 0.9 Lb ground meat beef or a mix
- 2 potatoes
- Salt
- black pepper
- fresh parsley Chopped
- 4 portion of La Vache Qui Rit cheese optional – not used here
- Green olives sliced
- Capers
- 4 egg per person 1 per person
- 5 brick pastry sheets 1½ per person
Instructions
- Start by cooking the potatoes until tender. Mash them into a smooth purée, season with salt and pepper, then set aside.
- In a skillet, cook the ground meat with the onion over medium heat. Season with salt and pepper and cook until the meat is fully cooked.
- At the end of cooking, add the chopped parsley. You may also add some grated cheese if desired (optional). Remove from the heat and let the mixture cool slightly.
- Heat the frying oil in a deep pan or skillet.
- Place one brick pastry sheet on a plate and lay half a sheet in the center.
- Spread 1 tablespoon of mashed potatoes in the middle.
- Top with about 2 tablespoons of the meat mixture. Add a few capers and cheese if using.
- Make a small well in the center and carefully crack the egg into it.
- Fold the brick pastry carefully to enclose the filling.
- Fry in hot oil, turning once, until golden and crispy on both sides.
- Transfer to paper towels to drain excess oil, then serve immediately.
