Crispy Bourek Annabi, minced meat and a runny egg
Crispy Annabi brick pastries filled with seasoned ground meat, potatoes, olives, capers, and a perfectly runny egg. A traditional Algerian favorite, golden and irresistible.
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.