0:00:26 > 0:00:29Whose kitchen are we going to today?
0:00:29 > 0:00:33Hi, my name's Naima, welcome to my house. Please come in.
0:00:35 > 0:00:38- This is my dad.- Hello.- Hi, Dad.
0:00:38 > 0:00:42This is my kitchen where I'm going to be making borek
0:00:42 > 0:00:44cos it's my favourite thing to eat.
0:00:44 > 0:00:48Naima's dad has shown her a very special way of making borek
0:00:48 > 0:00:50that she can cook on her own.
0:00:50 > 0:00:52Naima's dad is Algerian
0:00:52 > 0:00:55and comes from a part of the world called Algeria.
0:00:58 > 0:01:01Algeria is the largest country in North Africa.
0:01:01 > 0:01:05Part of Algeria is covered by the Sahara Desert,
0:01:05 > 0:01:08which is the biggest dry desert in the world.
0:01:08 > 0:01:12Ever since ancient times, people from all over the world have
0:01:12 > 0:01:16visited Algeria and have brought with them ingredients
0:01:16 > 0:01:19and spices that are still used in cooking today.
0:01:21 > 0:01:26One of the most popular foods in Algeria is borek.
0:01:26 > 0:01:30Borek are pastries filled with lots of different meats,
0:01:30 > 0:01:32vegetables and spices.
0:01:35 > 0:01:41Naima has washed her hands, put on her apron and she's ready to cook.
0:01:41 > 0:01:45I'm going to be making Algerian borek for my friends.
0:01:45 > 0:01:48And she's invited Mina, Ibrahim
0:01:48 > 0:01:51and Lara to taste one of the ingredients before they come
0:01:51 > 0:01:54round for a very special Algerian meal later.
0:01:54 > 0:01:57So, this looks interesting.
0:01:57 > 0:02:00- What's that?- It looks like a stick.
0:02:00 > 0:02:05It's just, like, really hard, like cardboard.
0:02:05 > 0:02:07It smells like cinnamon.
0:02:07 > 0:02:09You're right, it is cinnamon.
0:02:09 > 0:02:13You should only taste a small amount for this special taste test.
0:02:13 > 0:02:16But do you all like cinnamon? Let's hope so,
0:02:16 > 0:02:20because it's an important ingredient in Naima's Algerian borek.
0:02:20 > 0:02:23It kind of tastes like sugar.
0:02:23 > 0:02:27So I kind of like it and I kind of don't like it.
0:02:27 > 0:02:30If this was in the meal, I don't think I'd eat it.
0:02:30 > 0:02:32They don't seem to like cinnamon.
0:02:32 > 0:02:35Do you think Naima can change their minds?
0:02:35 > 0:02:38- I don't really like it. - Let's find out.
0:02:39 > 0:02:44As well as cinnamon, you'll need an egg,
0:02:44 > 0:02:45black pepper,
0:02:45 > 0:02:49spring onions, fresh coriander,
0:02:49 > 0:02:50olive oil,
0:02:50 > 0:02:52cheese triangles,
0:02:52 > 0:02:54cooked minced beef,
0:02:54 > 0:02:56spring roll or filo pastry,
0:02:56 > 0:03:00black olives and peeled, cooked potato.
0:03:00 > 0:03:04So, first we're going to be taking the cheese
0:03:04 > 0:03:09and we're going to peel the foil off the cheese.
0:03:09 > 0:03:10And then break it.
0:03:13 > 0:03:17Next we're going to be ripping up some olives.
0:03:19 > 0:03:26- Now what?- We're going to be smashing up these potatoes.
0:03:26 > 0:03:31My dad cooked these potatoes earlier so they can be nice and soft.
0:03:31 > 0:03:35Squishing them in the food bag is a great idea, Naima.
0:03:35 > 0:03:39Tip them into a bowl, trim the ends off spring onions...
0:03:41 > 0:03:45..and carefully cut them into small pieces.
0:03:45 > 0:03:51- Now, what's next?- Now I'm going to get the mincemeat from the fridge.
0:03:51 > 0:03:54My dad made this earlier.
0:03:59 > 0:04:03- Add the spring onions to the minced beef...- And mix it.
0:04:04 > 0:04:07Add the black pepper.
0:04:07 > 0:04:11Now it's time for the special ingredient.
0:04:11 > 0:04:14And you know what that is, don't you?
0:04:14 > 0:04:16That's right, it's cinnamon.
0:04:16 > 0:04:20Cinnamon is a spice that comes from the bark of the cinnamon tree.
0:04:20 > 0:04:24There are lots of different types from around the world
0:04:24 > 0:04:28but most of the world's cinnamon comes from Sri Lanka.
0:04:28 > 0:04:31The cinnamon bark is ground down to make powder which is
0:04:31 > 0:04:34used in lots of food and drink.
0:04:34 > 0:04:38Cinnamon has a sweet but strong woody flavour.
0:04:40 > 0:04:44It's a very popular ingredient in baking sweet foods,
0:04:44 > 0:04:48but it's also used to flavour savoury dishes, too.
0:04:48 > 0:04:53It sounds like it's going to be delicious in Naima's borek recipe.
0:04:53 > 0:04:55What now, then, Naima?
0:04:55 > 0:05:01Since we're making a big batch, I'm thinking to add a lot of cinnamon.
0:05:01 > 0:05:05We're using a grinder to make the cinnamon into a powder.
0:05:05 > 0:05:08Mm, then give it a good mix.
0:05:08 > 0:05:11And now, carefully cut the coriander.
0:05:11 > 0:05:16- And give it another mix. - I love the smell of coriander.
0:05:17 > 0:05:20I'm going to add it to the mincemeat.
0:05:20 > 0:05:22And give it another mix.
0:05:22 > 0:05:25I wonder if Naima has ever been to Algeria.
0:05:25 > 0:05:29I've never been to Algeria but I'd love to go one day.
0:05:29 > 0:05:31Then crack an egg.
0:05:34 > 0:05:37I'm going to check if there's any shells.
0:05:37 > 0:05:38And to give it another mix.
0:05:41 > 0:05:44Next, add it to your mince.
0:05:44 > 0:05:46I'm going to clean a hand with tissue.
0:05:46 > 0:05:48That's a good idea, Naima.
0:05:50 > 0:05:52And mix everything together.
0:05:52 > 0:05:59Now I'm going to put the soft pastry on.
0:05:59 > 0:06:04This is spring roll pastry but you could also use filo pastry.
0:06:04 > 0:06:08Add a spoonful of mashed potato to the middle of the pastry.
0:06:10 > 0:06:17I'm making a small nest of mashed potato.
0:06:17 > 0:06:21We're going to put some of the mincemeat into
0:06:21 > 0:06:24our mashed potato, in the middle of the nest.
0:06:26 > 0:06:28Now some cheese.
0:06:28 > 0:06:30And a piece of olive.
0:06:30 > 0:06:33And now I'm going to add some black pepper.
0:06:35 > 0:06:39Then brush olive oil on the top and bottom of the pastry.
0:06:39 > 0:06:42So that it will stick really well.
0:06:45 > 0:06:49And wrap it and tap it down.
0:06:49 > 0:06:54Take the other side that's opposite and put it on top.
0:06:56 > 0:07:01And now take some more olive oil and put it on the sides.
0:07:04 > 0:07:08It's just like wrapping up a present, isn't it?
0:07:11 > 0:07:15Now I'm going to top it with olive oil.
0:07:15 > 0:07:18That will make it nice and crispy.
0:07:18 > 0:07:23Now I'm going to add one of my boreks down on the sheet.
0:07:23 > 0:07:26One down, three to go.
0:07:26 > 0:07:29They look like little parcels.
0:07:29 > 0:07:32- Pop them on a baking tray. - Four done.
0:07:32 > 0:07:35Now to put them in the oven. Dad!
0:07:35 > 0:07:38Then ask a grown-up to put them in the oven for you.
0:07:38 > 0:07:42Now, if you want to make Naima's borek at home,
0:07:42 > 0:07:46tear up cheese triangles and olives.
0:07:49 > 0:07:52Put peeled, cooked potatoes into a food bag
0:07:52 > 0:07:55and mash them with your hands.
0:07:55 > 0:08:00Top and tail spring onions and carefully cut them up.
0:08:00 > 0:08:04Add them to the cooked mince, then add black pepper
0:08:04 > 0:08:07and give it a good mix.
0:08:07 > 0:08:12Now grind some cinnamon, carefully cut fresh coriander
0:08:12 > 0:08:14and add it to the mix.
0:08:14 > 0:08:17Crack an egg and beat it.
0:08:17 > 0:08:22Pour into your mince mixture and stir everything together.
0:08:22 > 0:08:25Take a sheet of your pastry.
0:08:25 > 0:08:29In the middle, add some potato, some mince mixture,
0:08:29 > 0:08:33cheese and a piece of olive.
0:08:33 > 0:08:36Oil the top and bottom of the pastry,
0:08:36 > 0:08:42add some black pepper, then fold the pastry together.
0:08:42 > 0:08:47Oil the ends and fold those in, too.
0:08:47 > 0:08:51Oil the top of your borek and a baking tray.
0:08:51 > 0:08:54Now you can make as many as you want.
0:08:54 > 0:08:59And you can ask a grown-up to pop them in the oven for you.
0:09:00 > 0:09:04Now, there's just enough time for Naima to get the room
0:09:04 > 0:09:06ready for her special Algerian meal.
0:09:06 > 0:09:10In Algeria, we give dates to guests.
0:09:10 > 0:09:12BELL RINGS
0:09:12 > 0:09:14My friends are here.
0:09:14 > 0:09:18Well done, Naima your table looks fabulous.
0:09:18 > 0:09:20- ALL:- Hello, Naima!
0:09:20 > 0:09:22Come in.
0:09:24 > 0:09:28Everyone has washed their hands and they're ready to eat.
0:09:28 > 0:09:32- Wow.- Wow, I love it.- The table is laid out extremely amazing.
0:09:35 > 0:09:36I'm very excited.
0:09:36 > 0:09:44I made a Algerian dish for you guys to eat and it's called the borek.
0:09:44 > 0:09:47Dad's taken the borek out of the oven.
0:09:47 > 0:09:49- Wow!- Here's the lovely borek.
0:09:49 > 0:09:54And look, the borek's pastry has gone lovely and crispy.
0:09:54 > 0:09:58It's served with lettuce, coriander and lemon slices.
0:10:02 > 0:10:07- Thank you.- Naima's friends weren't sure about the taste of cinnamon.
0:10:07 > 0:10:10Do you think they'll like it in her borek?
0:10:10 > 0:10:12They taste amazing.
0:10:12 > 0:10:15- Ten out of ten.- Here's your lemon.
0:10:15 > 0:10:18Oh, I'd love to try that, wouldn't you?
0:10:18 > 0:10:22Does anybody know what the special ingredient was?
0:10:22 > 0:10:24- ALL:- Cinnamon!
0:10:24 > 0:10:29- That's right.- Although I can't taste the cinnamon, but...
0:10:29 > 0:10:31- ..it's still great. - Well done, Naima.
0:10:31 > 0:10:35They do like the taste of cinnamon when it's cooked in your borek.
0:10:35 > 0:10:38You know, I can't taste any cinnamon.
0:10:38 > 0:10:41Do you want any dates? Take one.
0:10:41 > 0:10:43- Thank you.- Thank you.
0:10:46 > 0:10:49Wow, these dates taste amazing.
0:10:49 > 0:10:51I'm glad you like them.
0:10:51 > 0:10:54Thank you for coming to My World Kitchen.