A traditional baked pie that originated in Tunisia. With a Syrian/Saudi spin, I present you with Eggs Boreik. Absolutely delish and mouthwatering. I had guests over who were on a low-carb high-protein diet. They loved it! I also packed it for my toddler’s lunch, he polished it off.. enough is said. 🙂
6 boiled eggs chopped into slices.
1/2 cup feta cheese
1/2 cup mozzarella cheese
500 grams lean beef mince or lamb mince
puff pastry pack (sheets or 2 thick layers, both works) defrosted
1 cup chopped parsley
1 TBSP pomegranate syrup
1 TBSP Arabic spices (“Baharat”)
1 onion finely minced
2 garlic cloves crushed
1 cup milk
1/2 cup corn/canola/sunflower oil
butter for greasing
Optional: 2 tsp cayenne pepper
1-Prepare the mince: in a pan, heat 1 TBSP olive oil on medium heat, fry onions and garlic until soft, add mince. Increase the heat and fry until brown.
2-Add Arabic spices, pomegranate syrup and season with salt. Lower heat and cook for another 2 minutes, then remove and allow to cool completely.
3-Mix mince meat with chopped parsley.
4-Mix the filling batter, and season with salt (optional: add cayenne pepper)
5-grease a 9 X 3 baking pan. Add first three layers of puff pastry (or one thick layer). Layer the mince, add eggs, sprinkle both types of cheese, and pour half the filling (or all if you are creating only one layer).
6-if creating only one layer (using thick puff pastry), then add the last layer, and brush it with a beaten egg.
7-if creating more than one layer, repeat step 5 one more time and then finish off with step 6.
8-Bake in a preheated oven on 175 C for 40 minutes or until the top browns.