Traditional Algerian Bourak

1.In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

2.Add the minced garlic and cook for an additional minute until fragrant.

3.Increase the heat to medium-high and add the ground lamb or beef. Cook until browned, breaking it apart with a spatula, about 5-7 minutes.

4.Stir in the chopped parsley, cumin, coriander, paprika, cinnamon, salt, and black pepper. Cook for another 2-3 minutes until the spices are fragrant. Remove from heat and let the mixture cool slightly.

5.Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

6.Lay one sheet of phyllo pastry on a clean surface and brush lightly with olive oil. Place another sheet on top and brush with oil again. Repeat this process for a total of 4 sheets, stacking them.

7.Cut the layered phyllo pastry into rectangles, approximately 4x6 inches in size.

8.Place a tablespoon of the meat mixture at one end of each rectangle. Fold the sides over the filling and roll it up tightly to form a cigar shape. Seal the edges with a little beaten egg.

9.Repeat the process with the remaining phyllo sheets and filling, placing the bouraks seam-side down on the prepared baking sheet.

10.Brush the tops of the bouraks with the remaining beaten egg and sprinkle with sesame seeds if desired.

11.Bake in the preheated oven for 25-30 minutes or until golden brown and crispy. Serve warm.