Rezika’s Cheese & Potato Bourek: A Taste of Algerian Comfort

Growing up, the aroma of bourek baking in my grandmother’s kitchen was synonymous with comfort and family gatherings. She’d often have a batch of these golden, crispy rolls ready for unexpected guests or as a special treat on a chilly evening. While her chicken and preserved lemon bourek was legendary, there was a simpler, more rustic charm to her cheese and potato version that always spoke to my soul. The humble potato, elevated by melting cheddar and seasoned just so, encased in that delicate, crispy shell – it was pure magic. I can still picture her hands, dusted with flour, expertly folding the pastry, a quiet smile on her face as she knew the joy it would bring.

Recipe Overview

• Prep Time: 20-25 minutes (plus time for potato mashing)
• Cook Time: 30-40 minutes (for frying)
• Total Time: 50-65 minutes (plus cooling time for mash)
• Servings: 6-8
• Yields: 20-24 bourek
• Dietary Type: Vegetarian

Ingredients

The beauty of Rezika’s bourek lies in its simple, honest ingredients, transforming everyday staples into something truly extraordinary.

For the Filling:

• 2 ½ – 3 cups mashed potatoes (ensure they are well-mashed and relatively smooth)
• ¾ – 1 cup cheddar cheese, grated (I recommend a mature or sharp cheddar for a bolder flavour profile)
• ½ medium brown onion, finely chopped
• 1 medium pickled gherkin, finely chopped (this adds a lovely tang and acidity)
• 3 tablespoons fresh parsley, finely chopped (for freshness and a touch of colour)
• 1 tablespoon margarine or 1 tablespoon butter (for richness and to help bind the filling)
• Salt to taste
• Freshly milled black pepper to taste

For Assembling:

• 20 – 24 spring roll pastry sheets (approximately 21cm x 21cm)
• Flour and water for the paste

Equipment Needed

• Large mixing bowl
• Frying pan or skillet
• Pastry brush or the back of a teaspoon
• Plate or wire rack for draining fried bourek

Instructions

Crafting these bourek is a rewarding process, a gentle dance of filling and folding that results in a delightful culinary creation.

1. Prepare the Filling: In a large mixing bowl, combine the mashed potatoes, grated cheddar cheese, finely chopped brown onion, finely chopped pickled gherkin, and finely chopped fresh parsley. Add the margarine or butter to the bowl. Season generously with salt and freshly milled black pepper. Mix all the ingredients together thoroughly until well combined. Taste the filling and adjust seasoning if required, ensuring a balanced flavour. If your mashed potatoes are hot, it’s a good idea to allow the mixed filling to cool to room temperature or slightly chilled before proceeding. This will prevent the spring roll sheets from becoming too soft or tearing during assembly.

2. Assemble the Bourek: Lay one spring roll sheet on a clean, dry work surface with one corner pointing towards you, like a diamond. Place 2 generous teaspoonfuls of the prepared filling onto the sheet. Position the filling in a line approximately 1 inch up from the bottom edge of the sheet. Ensure there is a fraction over 1 inch of spring roll sheet visible on both the left and right sides of the filling.

3. Fold and Seal (First Fold): Gently bring the left side of the sheet over the filling. It should overlap the filling by about an inch. Do the same with the right side, bringing it over to overlap the filling.

4. Fold and Seal (Second Fold): Take the bottom edge of the sheet (the edge closest to you) in both hands and pull it up so that it covers the line of filling and the folded sides. Tuck it in snugly.

5. Prepare the Adhesive Paste: In a small dish, mix a little flour with a small amount of water to create a smooth paste. This will act as the glue to seal your bourek.

6. Roll the Bourek: Starting from the bottom edge you just folded up, begin to roll the bourek upwards. Be careful to keep the roll tight and even as you go. This ensures a neat appearance and prevents the filling from spilling out during cooking.

7. Seal the Seam: When you have rolled the bourek up securely to the top edge of the spring roll sheet, brush a tiny amount of the flour and water paste along the final seam. This will help the bourek stay closed whilst it is being fried.

8. Repeat: Repeat these folding and rolling steps with the remaining spring roll sheets and filling until all your bourek are assembled.

9. Cooking Options: Now you have two delicious paths:

   • Freezing: If you wish to freeze the bourek for later, place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight container or freezer bag.
   • Frying: To cook them immediately, heat a little oil in a large frying pan or skillet over a medium heat.

10. Fry the Bourek: Carefully place the assembled bourek into the hot oil, cooking in batches to avoid overcrowding the pan. Fry until a deep golden colour is achieved on all sides, turning as required. This typically takes about 5-7 minutes per batch.

11. Drain: Once golden brown and crispy, remove the bourek from the hot oil using a slotted spoon and place them on a plate lined with paper towels or a wire rack to drain any excess oil.

Expert Tips & Tricks

• Potato Perfection: For the best mashed potatoes, avoid using a food processor, which can make them gummy. A potato ricer or a good old-fashioned masher will yield a lighter, fluffier texture, essential for a pleasant filling. Ensure the potatoes are thoroughly drained after boiling to prevent a watery filling.
• Gherkin Zing: The finely chopped gherkin is a key flavour component, offering a delightful tang that cuts through the richness of the cheese and potato. If you prefer a milder flavour, you can rinse the chopped gherkin briefly under cold water before chopping.
• Cooling is Key: Don’t rush the cooling of the filling. A warm filling can make the spring roll sheets difficult to handle and can lead to tearing. Patience here will pay dividends in perfectly formed bourek.
• Freezing Savvy: When freezing, ensure the bourek are completely cooled before wrapping or bagging them. This prevents ice crystals from forming. When ready to cook from frozen, you can fry them directly, though they might require a slightly longer cooking time.
• Oven Baking Alternative: While traditionally fried, you can also bake these bourek. Arrange them on a baking sheet, brush lightly with melted butter or oil, and bake in a preheated oven at 190°C (375°F) for about 20-25 minutes, or until golden and crisp, turning halfway through.

Serving & Storage Suggestions

Rezika’s Cheese & Potato Bourek are best served warm, fresh from the fryer, when their exterior is at its crispiest and the cheesy interior is molten. They make a fantastic appetizer, a delightful snack, or a satisfying side dish. Serve them on their own or with a dollop of plain yogurt or a light, zesty salad.

Storage: Leftover bourek can be stored in an airtight container at room temperature for up to 2 days, though they are best enjoyed fresh. For longer storage, place them in an airtight container in the refrigerator for up to 3-4 days.

Reheating: To reheat, the oven is your best friend. Place them on a baking sheet in a preheated oven at 180°C (350°F) for about 8-10 minutes, or until heated through and crisped up again. Microwaving will result in a less desirable, soggy texture.

Nutritional Information

(Please note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)

Nutrient	Amount per Serving	% Daily Value
Calories	68.6 kcal	–
Calories from Fat	–	–
Total Fat	2.2 g	3%
Saturated Fat	1.1 g	5%
Cholesterol	5.7 mg	1%
Sodium	158.4 mg	6%
Total Carbohydrate	9.6 g	3%
Dietary Fiber	0.6 g	2%
Sugars	0.5 g	2%
Protein	2.4 g	4%

Note: Daily values are based on a 2,000-calorie diet.

Variations & Substitutions

While this recipe is a cherished classic, feel free to experiment with these variations:

• Cheese Options: If cheddar isn’t your favourite, try a blend of mozzarella for meltiness and a touch of parmesan for added flavour. A sharp provolone or even a mild ** Gruyère** can also work beautifully.
• Herbal Infusion: While parsley is traditional, fresh chives or dill can offer a different aromatic dimension.
• Spicy Kick: For those who enjoy a little heat, a pinch of cayenne pepper or a finely minced jalapeño can be added to the filling.
• Olive Addition: As mentioned, finely chopped kalamata olives can be a delicious substitute for the gherkins, adding a salty, briny note.

FAQs

Q: Can I make the filling ahead of time?
A: Yes, the filling can be prepared a day in advance and stored in the refrigerator. Ensure it is well-covered to prevent it from drying out.

Q: My spring roll sheets are tearing easily, what am I doing wrong?
A: Ensure your filling is not too hot and that you are handling the sheets gently. Keep the unused sheets covered with a damp cloth to prevent them from drying out.

Q: Can I bake these instead of frying them?
A: Absolutely! Baking is a healthier alternative. Brush the assembled bourek with melted butter or oil and bake at 190°C (375°F) for 20-25 minutes until golden and crisp.

Q: What kind of potatoes are best for mashing?
A: Starchy potatoes like Russets or Yukon Golds are ideal as they mash well and create a fluffy texture without becoming too watery.

Q: How do I prevent the bourek from opening during frying?
A: Ensure you use enough flour and water paste to seal the final seam securely. Rolling them tightly also helps to keep them intact.

Final Thoughts

Rezika’s Cheese & Potato Bourek are more than just a recipe; they are a warm embrace, a connection to heritage, and a testament to the delicious possibilities of simple ingredients. They are perfect for sharing with loved ones, a delightful addition to any mezze platter, or a comforting snack on a quiet afternoon. I encourage you to try this recipe, to experience the joy of creating these golden parcels of deliciousness. As you fry them and the kitchen fills with their inviting aroma, I hope they bring you as much warmth and happiness as they have brought to my family for generations. Enjoy every crispy, cheesy bite!