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Algerian Chicken & Preserved Lemon Bourek: A Taste of Home

The aroma of bourek always transports me back to my grandmother’s kitchen, a haven of warmth and laughter. I remember sitting at her worn wooden table, watching her nimble hands expertly fold the delicate pastry around savory fillings. The anticipation would build as the golden-brown rolls sizzled in the pan, filling the air with an irresistible fragrance, a promise of crispy, flavorful goodness. While she always made the classic lamb bourek, this chicken and preserved lemon version adds a bright, zesty twist to a beloved family tradition, and I find myself reaching for it just as often!

Recipe Overview

Prep Time: 2 hours
Cook Time: 10 minutes
Total Time: 2 hours 10 minutes
Yields: 36 bourek
Dietary Type: Dairy-Free

Ingredients

36 spring roll wrappers (large square ones, about 8×8 inches)
5 cups ground chicken
3 large brown onions, finely chopped
⅓ cup fresh cilantro, finely chopped
¼ preserved lemon, skin only
½ teaspoon ras el hanout spice mix
¼ teaspoon Schwartz Season-All salt
3-4 hard-boiled eggs, finely chopped
2 tablespoons olive oil

For the Flour Paste:

6 tablespoons plain flour
½ cup water

Equipment Needed

Medium-sized casserole dish
Chopping board
Sharp knife
Mixing bowls
Pastry brush or teaspoon
Deep-frying pan or large frying pan
Slotted spoon or spider
Paper towels

Instructions

In a medium-sized casserole dish, heat the olive oil over medium heat. Gently fry the onion until it becomes pale golden and softened. This usually takes about 5-7 minutes.
Add the ground chicken to the casserole dish. Fry the chicken, breaking it up with a spoon or spatula, for 15-20 minutes, or until it’s fully cooked through and no longer pink. Maintain a medium heat to prevent burning.
Add the ras el hanout spice mix and the Season-All salt to the chicken and onion mixture. Mix well to ensure the spices are evenly distributed. Cook for a few more minutes to allow the flavors to meld together.
Wash the preserved lemon really well, making sure to discard the flesh, as it can be overly salty and bitter. Chop the preserved lemon skin very finely and add it to the casserole. Cook for a few more minutes to infuse the chicken with the bright citrus flavor.
Remove the casserole from the heat. Add the fresh cilantro and allow the mixture to cool completely. Cooling is crucial to prevent the spring roll wrappers from becoming soggy.
Once the filling is cooled, gently mix in the chopped hard-boiled eggs. Re-season the filling if required, adding a pinch more salt or spice to taste.
Now, prepare the flour paste: In a small bowl, put the flour. Gradually add the water, whisking constantly, until you have a very runny paste – the consistency should be similar to crepe batter. This will act as your “glue” for the bourek.
Lay one spring roll sheet on your work surface.
Place 2 generous teaspoons of the chicken filling onto the sheet. Position the filling in a line approximately 1 inch up from the bottom of the sheet. Ensure the line of filling leaves a little over 1 inch of the spring roll sheet visible on both the left and right sides.
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. This creates a neat, enclosed package.
Take the bottom of the sheet in both hands and pull it up so that it covers the line of filling.
Using a pastry brush or the back of a teaspoon, brush a small amount of the flour paste along the edges of the sheet. This will help to seal the bourek.
Now, start to roll the bourek, being careful to keep it tight and even as you go.
When you have rolled it up securely, you can brush a tiny amount of the flour paste along the seam so that the bourek stays closed while it’s being fried.
Repeat these steps with the remaining spring roll sheets and filling.
At this point, you can either freeze the bourek for later use or fry them immediately.
To fry, heat your oil (sunflower or vegetable oil is best) in a deep-frying pan to approximately 165-170°C (330-340°F). Alternatively, you can shallow fry them in a frying pan with about 1 inch of oil.
Fry the bourek in batches, being careful not to overcrowd the pan. Fry until they are a deep golden color and very crispy, turning occasionally to ensure even cooking. This typically takes 2-3 minutes per batch.
Remove the fried bourek from the oil using a slotted spoon or spider and place them on a plate lined with paper towels to drain any excess oil.

Expert Tips & Tricks

Don’t overfill the bourek! Too much filling will make them difficult to roll and prone to bursting during frying.
Ensure the filling is completely cooled before assembling the bourek to prevent the spring roll wrappers from becoming soggy.
If you are short on time, you can prepare the chicken filling a day in advance and store it in the refrigerator.
For extra flavor, try adding a pinch of harissa paste to the chicken filling for a touch of heat.
If you find your spring roll wrappers are cracking, lightly dampen them with a damp cloth before using.

Serving & Storage Suggestions

Serve the Algerian Chicken & Preserved Lemon Bourek immediately while they are still hot and crispy. They are delicious on their own as a snack or appetizer, or as part of a larger meal. You can also serve them with a side of yogurt or a spicy dipping sauce.

To store leftover bourek, allow them to cool completely and then place them in an airtight container in the refrigerator. They will keep for up to 2 days. Reheat them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy. Alternatively, you can reheat them in an air fryer for a few minutes.

To freeze bourek, arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer bag or airtight container. They can be stored in the freezer for up to 2 months. When you are ready to cook them, you can fry them directly from frozen, but they may require a slightly longer cooking time. I find it easier to let them thaw for about 30 minutes first.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	46.2 kcal	N/A
Calories from Fat	12 g	26%
Total Fat	1.3 g	2%
Saturated Fat	0.3 g	1%
Cholesterol	18.4 mg	6%
Sodium	51.5 mg	2%
Total Carbohydrate	6.9 g	2%
Dietary Fiber	0.4 g	1%
Sugars	0.6 g	2%
Protein	1.6 g	3%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

For a vegetarian version, you can substitute the ground chicken with crumbled firm tofu or a mixture of sautéed vegetables such as mushrooms, zucchini, and carrots.
If you don’t have ras el hanout spice mix, you can use a combination of cumin, coriander, ginger, and turmeric.
You can use different types of spring roll wrappers, such as the thinner, round rice paper wrappers, but be careful as they are more delicate and prone to tearing.
For a spicier kick, add a pinch of chili flakes or a dash of hot sauce to the chicken filling.

FAQs (Frequently Asked Questions)

Q: Can I bake these bourek instead of frying them?

A: While frying gives them the most authentic crispy texture, you can bake them. Brush the assembled bourek with oil and bake at 375°F (190°C) for 20-25 minutes, or until golden brown, flipping halfway through.

Q: How do I prevent the spring roll wrappers from sticking together?

A: Keep the spring roll wrappers covered with a damp cloth while you are working to prevent them from drying out and sticking together.

Q: Can I make these ahead of time and store them in the refrigerator before frying?

A: Yes, you can assemble the bourek ahead of time and store them in the refrigerator for up to 24 hours. Cover them with a damp cloth to prevent them from drying out.

Q: What is ras el hanout?

A: Ras el hanout is a complex North African spice blend that typically includes a variety of spices such as cumin, coriander, ginger, turmeric, cinnamon, cloves, and nutmeg.

Q: Can I use ground turkey instead of ground chicken?

A: Absolutely! Ground turkey is a perfectly acceptable substitute for ground chicken in this recipe.

Final Thoughts

I hope this recipe brings a taste of my family’s kitchen to yours. The combination of savory chicken, bright preserved lemon, and fragrant spices wrapped in a crispy shell is truly irresistible. Don’t hesitate to experiment with different variations and fillings to create your own unique bourek. Enjoy sharing these delicious treats with friends and family, and please let me know what you think! I’d love to hear about your own bourek adventures.

Algerian Chicken & Preserved Lemon Bourek Recipe