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Loading...A beloved Algerian street food, these crisp golden parcels are stuffed with warmly spiced ground meat and fresh parsley, then deep-fried until flaky and bronzed. They are commonly served hot as a snack or starter with a squeeze of lemon or a dab of harissa on the side.
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Servings4
Yield8 parcels (4 servings)
Nutrition Facts
Per serving (estimated)
- 510 kcalCalories
- 30 gFat
- 7 gSaturated Fat
- 38 gCarbs
- 2 gFiber
- 2 gSugar
- 20 gProtein
- 540 mgSodium
- 340 mgPotassium
- 60 mgCalcium
- 3.5 mgIron
- 5 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the meat filling
- 300 g ground beef or lamb
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp fresh parsley, finely chopped
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1/4 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
For assembly and frying
- 8 sheets warka (thin Algerian pastry) or filo dough
- 1 large egg, beaten
- 500 ml vegetable oil, for frying
Directions
- Heat olive oil in a skillet over medium heat and sauté the onion for 4 minutes until softened, then add the garlic and cook 1 minute more.
- Add the ground meat to the pan, breaking it up with a wooden spoon, and cook for 7 to 8 minutes until browned and no pink remains. Stir in the cumin, paprika, cinnamon, salt, and pepper until evenly combined.
- Remove the pan from the heat, fold in the chopped parsley, and let the filling cool completely to room temperature before assembling.
- Lay one warka or filo sheet flat on a clean surface, keeping the rest covered with a damp towel. If using filo, lightly brush the sheet with oil.
- Spoon about 2 tablespoons of filling near one edge of the pastry. Fold the sides inward over the filling, then roll tightly into a small triangular or rectangular parcel and seal the edge with beaten egg.
- Repeat with the remaining sheets and filling to make 8 parcels, keeping them covered until ready to fry.
- Heat about 1 inch (2.5 cm) of vegetable oil in a deep pan to 175°C (350°F). Fry the parcels in small batches for 2 to 3 minutes per side, turning until deep golden and crisp on all sides.
- Drain on paper towels and serve immediately while hot and crunchy.
Cook’s Notes
- Warka sheets are traditional, but thin spring roll wrappers or filo brushed with oil work well as easy substitutes.
- Do not overfill the parcels or they will burst open in the hot oil.
- Keep the assembled parcels covered with a damp kitchen towel until frying so the delicate pastry does not dry out and crack.
- Serve with harissa, lemon wedges, or a simple tomato-cucumber salad for a classic Algerian snack spread.
- For a lighter baked version, brush the parcels with oil and bake at 200°C (400°F) for 15 to 18 minutes until golden.
