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Bourek: Lamb-Filled Pastry LogsAug 23 '00 Write an essay on this topic.I have loved the cuisines of North Africa and the Mideast for many years now. This recipe is from Algeria, where lamb is the most prevalent kind of meat because sheep thrive so well in Algeria’s semi-desert environment. Learn a Little History Algeria is one of the largest African nations, territory-wise, and 85% of it is covered by the Sahara Desert. Most Algerians live in a narrow band of terrain with a subtropical climate that faces the Mediterranean Sea. Most Algerians are Arab, with about 20% being of Berber stock. The semi-nomadic, fair skinned Berbers were Algeria’s earliest inhabitants. It was they who domesticated the camel for transportation and food. (And, we should thank them for crafting all those Berber carpets.) When Jews of the Middle East settled near them, some of the Berber tribes converted to Judaism. Subsequently, they were conquered by the Arabs and converted to Islam. Between the 16th and 19th centuries, the Turks of the Ottoman Empire ruled Algeria. In 1830 the French invaded and conquered it. Algeria was to remain a French colony for 132 years. Finally, after a savage and bitter war lasting eight years, DeGaulle granted Algeria its independence in 1962. Now, of course, Algeria is in the midst of a bitter and bloody civil war, pitting political and religious moderates against Islamic fundamentalists. The press has been virtually shut down by the fundamentalists, but occasionally news stories emerge of the most hideous human rights abuses: torture and slaughter of entire villages. Cook a Little Food These little pastry logs make ideal appetizers and are very easy to make. Most good grocery stores should carry fillo dough in the freezer or refrigerated section (also spelled “phyllo”). For the stuffing: 1 teaspoon butter ½ lb. Ground lamb 1 small onion, chopped (1/2 cup) 4 sprigs parsley, chopped ½ teaspoon salt ¼ tsp. Black pepper 1/8 tsp. Ground cinnamon 1 hard cooked egg, cooled and chopped fine. For the Bourek: 8 fillo sheets, 12 x 17 inches 3 tablespoons butter, melted 1 egg, beaten lemon wedges for garnish 1. Prepare the stuffing: melt the butter in a skillet, add the lamb and stir fry a minute. Add all the remaining ingredients, except the egg, and stir fry over low heat for 5 minutes. Cool and fold in the chopped hard boiled egg. 2. Take 1 fillo sheet and fold both sides toward the center lengthwise. Sprinkle the sheet lightly with butter. Take 2 heaping tablespoons of the lamb stuffing and press it into a cigar shape. Place it on one end of the folded fillo sheet and fold the dough over 3 times into a 1-inch-wide cylinder. Sprinkle more butter over the fillo, dab beaten egg on the end, and fold over to seal the package. Make cylinders with all the remaining stuffing and fillo. 3. Bake in a buttered baking dish in a 350 degree oven for 15-20 minutes to brown on both sides. Makes 8 logs.  |
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