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.
77 K 5/5 (5 reviews)
40 min.
Easy
2 rolls
9 IngredientsLast modified on: June 3rd 2015
For 2 rolls, you will need:
- 1
½ garlic clove - 2
½ onion - 3
1 tablespoon olive oil - 4
2⁄3 cup minced beef - 5
½ tablespoon spices for couscous - 6
fresh coriander (cilantro) - 7
1 tablespoon grated cheese - 8
½ tablespoon lemon juice - 9
2 sheets of brick pastry
Change measures:
Times for this recipe
Preparation: 20 min.
Cooking: 20 min.
All in all: 40 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
Stage 2 - 1 min.
Pour 1 tablespoon 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 2⁄3 cup minced beef and ½ 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, 1 tablespoon grated cheese, ½ 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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 30 RDI=10 % | 20 RDI=2 % | 50 RDI=7 % | 650 RDI=30 % | 2,720 RDI: 30 % |
| Per 100 g | 10 RDI=4 % | 7 RDI=1 % | 20 RDI=3 % | 230 RDI=10 % | 960 RDI: 10 % |
| Per rolls | 20 RDI=6 % | 10 RDI=1 % | 20 RDI=4 % | 320 RDI=20 % | 1,360 RDI: 20 % |
How much will it cost?
- For 2 rolls : 2.50 €
- Per rolls : 1.25 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Minced beef
Like these other recipes: New Zealand pies, Italian style gratin, Spaghetti Bolognese, Gisèle's Pasties, Chicano burger, ... See them all 15
Sheet of brick pastry
Like these other recipes: Spinach and cashew brik rolls, Spinach brik parcels, Warm apple feuillantines, Crispy prawn rolls, Crispy spinach rolls, ... See them all 12
Olive oil
Like these other recipes: Turban of sole with langoustines, Parcels of fish fillet in spinach, Nanou's tuna tart, Verrine of avocado mousse and crab, Julia salad, ... See them all 527
Grated cheese
Like these other recipes: Endives , Cauliflower and chickpea purée, Bolognaise lasagne, Oxtail Parmentier, Spicy roast cauliflower gratin, ... See them all 73
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