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plat1 plat2    dessert

Bourek (beef-stuffed pastry rolls)

  • ¼ c Vegetable oil
  • 1 sm Onion; chopped (1/4 cup)
  • ½ lb Ground beef
  • Salt; or to taste
  • Black pepper
  • 1 Egg; beaten
  • 2 tb Flat leaf parsley; chopped
  • 6 Phyllo sheets; 12x17" ea
  • Lemon wedges for serving

When the fast of Ramadhan is broken in the early evening hours, various dishes are considered a traditional part of the meal. This is one of those dishes. 1. Heat 1 tablespoon of the oil in a skillet, add the onion and stir-fry over moderate heat for 2 minutes. Add the beef, salt and pepper and stir-fry for 5 minutes. Add the egg and parsley and fry for 1 minute more. Cool well. 2. Take 1 phyllo sheet and spread it out flat with a short end nearest you. Place 2 heaping tablespoons of the beef mixture 2 inches in from the short edge. Fold both long sides in toward the middle, beginning with the short end roll the phyllo to shape a packet 4 inches long and 1 1/2 inches wide. Repeat with all the remaining phyllo sheets and stuffing. Set aside. 3. Put the balance of the oil in a skillet over moderate/low heat and add the rolls. Brown on both sides for about 3 minutes; the low heat prevents the very thin pastry sheets from burning. Drain the rolls on paper towels for a minute. Serve warm with a squeeze of lemon juice.


  • 1 box couscous
  • 1 chicken
  • 1 can tomato sauce
  • 3 large carrots
  • 1 rutabaga
  • 1 large onion
  • 2 zucchini
  • 2 turnips

Couscous can be found in international section of grocery store, or the pasta or boxed rice section. Cook chicken until tender and debone. Cut vegetables in chunks (not diced) and cook in chicken broth. Add chicken and tomato sauce and let it simmer. Follow directions on box of couscous. Once couscous is fluffy, serve on plates and cover it with the chicken and vegetables.


  • 2 sweet red peppers, seeded and chopped fine
  • 4 medium ripe tomatoes, chopped
  • 3/4 cup sliced cucumber
  • 2 small onions, sliced thin
  • 1/2 cup black olives, pitted and halved
  • 6 anchovy fillets, chopped
  • 2 hard boiled eggs, quartered
  • 1 t chopped fresh basil or cilantro
  • 3 T. olive oil
  • 1 T. vinegar
  • salt and pepper to taste

Place all ingredients into a large salad bowl and toss gently.


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