Algerian brik rolls
In this recipe, the brik (or filo) rolls are filled with fried minced meat, flavoured with cous-cous spices, garlic and onion.
47K 5 5
Last modified on: June 3rd 2015
Keywords for this recipe:BricksBricks sheetFilo sheetsMeatGarlicOnionSpicesCouscousFor 4 rolls, you will need:
- 1
1 garlic clove - 2
1 onion - 3
2 tablespoons olive oil - 4
300 g minced beef - 5
1 tablespoon spices for couscous - 6
fresh coriander (cilantro) - 7
2 tablespoons grated cheese - 8
1 tablespoon lemon juice - 9
4 sheets of brick pastry - Total weight: 565 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 19 min. | 18 min. | 37 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 5 min.
Stage 2 - 1 min.
Pour 2 tablespoons olive oil into a pan on high heat.
When hot, addd the garlic and onion, and cook for 1 minute without colouring.
When hot, addd the garlic and onion, and cook for 1 minute without colouring.
Stage 3 - 1 min.
Add 300 g minced beef and 1 tablespoon spices for couscous.
Stage 4 - 10 min.
Cook but do not allow to brown too much. Check seasoning.
Stage 5 - 3 min.
Tip the meat mixture into a bowl and add the chopped coriander, 2 tablespoons grated cheese, 1 tablespoon lemon juice, and mix well.
Stage 6
Make the brik rolls
Place a small amount of filling on a sheet of brik (or filo)...
Stage 7
...and roll up, folding the sides inwards...
Stage 8
...until you have a neat roll with the "seam" underneath.
Stage 9 - 10 min.
Make all the rolls like this.
Note: the rolls can be frozen at this stage, if need be.
Note: the rolls can be frozen at this stage, if need be.
Stage 10 - 7 min.
Fry the rolls
Pour 0.5 cm (1/4 inch) oil into a frying pan on medium heat.
When really hot (lightly smoking), lower the rolls into the pan and fry...
Stage 11
...until browned all over.
You may need to do this in batches, if you have made a lot of rolls. Ideally, they should not touch in the pan, or they will stick to each other.
The rolls are ready!
You may need to do this in batches, if you have made a lot of rolls. Ideally, they should not touch in the pan, or they will stick to each other.
The rolls are ready!
Remarks
If you do not have any coriander, just use parsley.
Keeping
Should be eaten immediately once plated up.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,298 Kcal or 5,434 Kj | 62 gr | 42 gr | 98 gr |
| 65 % | 24 % | 4 % | 15 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 230 Kcal or 963 Kj | 11 gr | 7 gr | 17 gr |
| 11 % | 4 % | 1 % | 3 % |
| Per rolls | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 324 Kcal or 1,357 Kj | 16 gr | 10 gr | 25 gr |
| 16 % | 6 % | 1 % | 4 % |
How much will it cost?
Source
Home made.
This recipe uses (among others)
 | Minced beef: You can check-out other recipes which use it, like for example: Gratin Parmentier, Hamburgers, Chicano burger, Spaghetti Bolognese, Enchiladas, ... All |
 | Sheet of brick pastry: You can check-out other recipes which use it, like for example: Crispy potato and mushroom brik rolls, Crispy prawn rolls, Crispy cheese parcels, Feta and spinach brik pie, Chicken and mushroom brik rolls, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Thin summer tart "à la grecque", French-style peas, Gratin of chicken with rice and sautéed mushrooms, Involtinis, Sautéed chicken with leeks, ... All |
 | Grated cheese: You can get more informations, or check-out other recipes which use it, for example: Gougères, Stuffed artichokes au gratin, Aperitif rolls, Spicy roast cauliflower gratin, Duck Parmentier, ... All |
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