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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium sized casserole, heat the olive oil & gently fry the onion until pale golden. Add the chicken & fry for 15-20 minutes on a medium heat. | 2. Add your ras el hanout & the Season All, mix well & cook for a few minutes. | 3. Wash the preserved lemon really well (make sure to discard the flesh), then chop it very finely & add to the casserole. Cook for a few more minutes. | 4. Remove the casserole from the heat, add the coriander (cilantro) & allow to cool. Mix in the chopped eggs & re-season if required. | 5. Once the filling is cooled completely, you are ready to assemble the bourek. | 6. Make your flour paste by putting the flour in a bowl & gradually adding the water until you have a very runny paste - a bit like crepe batter. | 7. Lay 1 spring roll sheet on your work surface & place 2 generous teaspoonfulls of the filling onto the sheet. You need to place it in a line approx 1" up from the bottom of the sheet & the line of filling should have a fraction over 1" of spring roll sheet visable on both the left & right side. | 8. Next bring the left side of the sheet over the filling - it will overlap the filling by about an inch. Do the same with the right side. | 9. Take the bottom of the sheet in both hands & pull it up so that it covers the line of filling. | 10. With a pastry brush or the back of a teaspoon, brush a small amount of the flour paste along the edges of the sheet. | 11. Now start to roll the bourek, be careful to keep it tight & even. When you have rolled it up securely, you can brush a tiny amount of the paste along the seam so that the bourek stays closed whilst it is being fried. | 12. Repeat these steps with the remaining 35 spring roll sheets. | 13. Now you can either freeze the bourek or fry them in hot oil (I like to deep fry at approx 165-170c) in batches, until a deep golden colour & very crispy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spring wrapper green	36			-	-	-	-
chicken	5	cups	ground	-	-	-	-
brown onion	3		chopped	-	-	-	-
cilantro	1/3	cup	chopped	1.2267	0.1957	0.1136	0.0277
lemon	1/4		preserved	0.3202	0.1029	0.0121	0.0033
ra el hanout spice mix	1/2	teaspoon		-	-	-	-
season salt	1/4	teaspoon		-	-	-	-
hard egg	3 -4		chopped boiled	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
plain flour	6	tablespoons		-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0

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