From the kitchen of Chef Moayad Aboonq Hijazi Breek (Meat-Filled Fried Pastry)
البريك باللحم
Thin homemade dough wrapped around spiced minced meat with onion and parsley, folded into parcels and fried until golden. A Hijazi Ramadan favorite.
- Prep
- 45 min
- Cook
- 25 min
- Total time
- 100 min
- Serves
- ≈ 10estimate
- Calories per serving
- ≈ 300 kcalestimate
- Difficulty
- Medium
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Ingredients
Dough
- 2 cups all-purpose flour
- 2 tbsp vegetable oil
- ½ tsp salt
- About ⅔ cup lukewarm water
Filling
- 350 g minced meat (lamb or beef)
- 1 medium onion, finely chopped
- 1 tbsp vegetable oil
- ½ cup chopped parsley
- ½ tsp black pepper
- ½ tsp mixed spice (baharat)
- 1 tsp salt
- 1 egg, beaten, for sealing
For frying
- Oil for frying
Nutrition per serving
| Calories | ≈ 300 |
|---|---|
| Protein | ≈ 10 g |
| Carbs | ≈ 20.8 g |
| Fat | ≈ 19.1 g |
Estimated values worked out from the recipe’s ingredients; they vary with the products you use. Not dietary advice.
Method
- Mix the flour and salt, add the oil and rub it in with your fingertips.
- Gradually add the water and knead to a smooth, soft dough; cover and rest for 30 minutes.
- For the filling, heat the oil and soften the onion, then add the meat and cook, breaking it up, until browned and dry.
- Season with salt, black pepper and baharat; take off the heat, stir in the parsley and let cool.
- Divide the dough into 20 small balls and roll each one very thin on a floured surface.
- Place a spoonful of filling near one edge, fold in the sides and roll into a rectangle, sealing the edge with a little beaten egg.
- Fry in hot oil over medium heat until golden on both sides, drain on paper towels and serve hot.
Chef’s tip
For cheese breek, mash salty white cheese with chopped dill and an egg and wrap it the same way.
Chef Moayad AboonqFollow Chef Moayad · MOAYAD_ABOONQ
Enjoy — bil-hana wal-afia