Cheese Borek

Name: Cheese Borek
Cuisine: Algerian
Ingredients: 1 beaten Egg; 1 bunch Parsley; 2 cloves minced Garlic; 3/4 teaspoon Red Pepper; 6 oz Gouda Cheese; 6 oz Emmentaler Cheese; 12 Phyllo Dough; 1 1/2 cups Unsalted Butter

Side Algerian

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This Cheese Borek recipe is built around beaten egg, and it comes together in about under an hour from start to finish. It sits firmly in the Algerian tradition, so expect the flavours you would get from a good home kitchen there. Below you will find the full ingredient list, the method, and a few tips we think make the difference.

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Cheese Borek — Side recipe, Algerian cuisine — Cheese Borek · Algerian

Level Medium

Ingredients

1 Beaten Egg
1 bunch Parsley
2 clove Garlic
¾ tsp Red Pepper
6 oz Gouda Cheese
6 oz Emmentaler Cheese
12 Phyllo Dough
1 ½ cup Unsalted Butter

Method

In a medium bowl, whisk together egg, parsley, garlic and crushed red pepper. Mix in Gouda and Emmentaler.
One sheet at a time, place phyllo dough on a flat surface and brush with about 1 tablespoon butter. Cut lengthwise into 4 strips. Place a rounded teaspoon of the egg mixture at one end of each strip. Fold corner of strip over the filling, forming a triangular fold. Continue folding the length of the strip in triangular folds to form a small stuffed triangle. Repeat with remaining phyllo dough.
Preheat oven to 350 degrees F (175 degrees C). Lightly butter a large baking sheet.
Arrange stuffed phyllo triangles in a single layer on the prepared baking sheet. Bake in the preheated oven 30 minutes, or until lightly browned. Serve warm

Tips for the best Cheese Borek

Let the egg come up to room temperature for 15 minutes before cooking so it cooks evenly.
Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
Read the whole method before you start and measure out the 8 ingredients first — it keeps the pace relaxed once the heat is on.

Variations

Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Swap the egg for silken tofu — keep the cooking time similar and check for doneness.
Fusion twist: keep the method but swap the spices for your own favourites — the Algerian base takes well to it.

Serving ideas

Serve alongside a grilled main or as part of a shared table.

Storage

Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. Freezes well for up to 3 months.

Frequently asked questions

Is this Cheese Borek recipe medium to make?

It is rated medium: 8 ingredients and 4 steps. Follow the order and the tips above and it is very forgiving.

Can I make Cheese Borek ahead of time?

Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.

What can I substitute for beaten egg?

Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.

Recipe data via TheMealDB — source