Algerian Farina Rolls Recipes

Steps:

• Mix the yeast with 1/4 cup of salted water. Let the yeast rest until it rises & becomes bubbly, roughly 5 minutes.
• Place the flour, farina, & salt in a large bowl then stir in the olive oil. Add the yeast mixture to the dry ingredients & stir. Slowly add 1/2 cup of water, stirring well to combine all the ingredients. Make sure you get rid of any lumps.
• Cover the dough in a clean damp cloth & let it rise in a warm place for 1 1/2 hours.
• Optional: Brown the sesame seeds on a pan in a hot oven for 2 minutes before using, this enhances their flavor.
• Preheat the oven to 400 degrees. Lightly spray a baking sheet with cooking spray.
• Mix the seeds into the dough, stirring gently. Place small amounts of dough in the shape of balls (roughly 15) on the baking sheet. Brush lightly with the egg & bake for 20 minutes.

Steps:

• Mix all the ingredients together in a large bowl, check for seasoning - adjust if required. Allow the mixed filling to cool if the mash is hot.
• Fill & roll your bourek as follows:.
• Lay 1 spring roll sheet on your work surface & place 2 generous teaspoonfulls of the filling onto the sheet. You need to place it in a line approx 1" up from the bottom of the sheet & the line of filling should have a fraction over 1" of spring roll sheet visable on both the left & right side.
• 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.
• Take the bottom of the sheet in both hands & pull it up so that it covers the line of filling.
• With a pastry brush or the back of a teaspoon, brush a small amount of the flour paste along the edges of the sheet.
• Now start to roll the bourek, be careful to keep it tight & even. When you have rolled it up securely, you can brush a tiny amount of the paste along the seam so that the bourek stays closed whilst it is being fried.
• Repeat these steps with the remaining spring roll sheets.
• Now you can either freeze the bourek or fry them in a little oil. Cook over a medium heat in batches, in a large frying pan / skiller & fry until a deep golden colour on all sides - turning as required!