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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Gently saute the onion for around 5 minutes until soft. | 2. Add the beef mince and brown. | 3. Add a pinch of cinnamon, salt and pepper, and the chopped parsley and stir well. | 4. On a gentle heat add the beaten egg taking care not to let it scramble. | 5. Let this mixture cool or the pastry will disintegrate. | 6. Place 2 or 3 tablespoons of beef mixture about 1.5 inches from the bottom of the phyllo pastry sheets (feuille de brik) leaving approximately one inch either side. | 7. Cut the cheese in half and lay across the mixture. | 8. Pull the phyllo (brik) up from the bottom; fold the sides to the centre of section and continue to roll. | 9. Place the Boreks (fold side down) in a frying pan with vegetable oil. | 10. Fry on both sides until golden. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef mince	250			6304.1667	0.0	1402.5	35.4167
onion	1		chopped	64.0	14.944	1.76	0.16
cinnamon	1	pinch		-	-	-	-
parsley	1 1/2	cups	chopped	32.4	5.697	2.673	0.711
egg	2		beaten	143.0	0.72	12.56	9.51
phyllo pastry	6			6304.1667	0.0	1402.5	35.4167
laughing cow cheese	6			6304.1667	0.0	1402.5	35.4167
vegetable oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.