Iraqi Style Beef Bourek | How to make Iraqi style beef bourek | Spices & More

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is lower in fat while ground chicken is often less expensive.

phyllo dough

🥗Healthier: whole wheat pastry dough

💰Cheaper: store-bought pastry dough

Whole wheat pastry dough offers more fiber, while store-bought options can be cheaper.

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats, while sunflower seeds are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is a healthy alternative, while canola oil is more budget-friendly.

Grab a large pan and add 2 tablespoons of canola oil.

Once hot, add the chopped onion and sauté until light golden brown in color.

Add a little salt to help cook down the onions faster.

Once the onions have turned translucent, add the ground beef and break it up.

Sauté the ground beef with the onions, maintaining a medium to low heat.

Once the ground beef has turned light brown, add the baharat and continue to cook on medium to low heat.

Add salt to taste once the ground beef is fully cooked.

Add the chopped Italian parsley and mix it in, then turn off the heat and set aside to cool down.

Grab a small bowl filled with water.

Place the egg roll wrapper on a board in the shape of a diamond.

Add 2 tablespoons of meat near the bottom corner of the wrapper.

Fold the corner inwards along with the two sides, folding it upward slightly tightly.

Dab your finger in the water and apply it to the top corner to seal the bourek.

Repeat the same process until you are left with approximately eleven bourek.

Add just enough oil in the pan for frying.

Once the oil is hot enough, fry the bourek in two separate batches until they are golden brown in color.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens