Naima's Algerian Borek My World Kitchen

Whose kitchen are we going to today?

Hi, my name's Naima, welcome to my house. Please come in.

-This is my dad.

-Hello.

-Hi, Dad.

This is my kitchen where I'm going to be making borek

cos it's my favourite thing to eat.

Naima's dad has shown her a very special way of making borek

that she can cook on her own.

Naima's dad is Algerian

and comes from a part of the world called Algeria.

Algeria is the largest country in North Africa.

Part of Algeria is covered by the Sahara Desert,

which is the biggest dry desert in the world.

Ever since ancient times, people from all over the world have

visited Algeria and have brought with them ingredients

and spices that are still used in cooking today.

One of the most popular foods in Algeria is borek.

Borek are pastries filled with lots of different meats,

vegetables and spices.

Naima has washed her hands, put on her apron and she's ready to cook.

I'm going to be making Algerian borek for my friends.

And she's invited Mina, Ibrahim

and Lara to taste one of the ingredients before they come

round for a very special Algerian meal later.

So, this looks interesting.

-What's that?

-It looks like a stick.

It's just, like, really hard, like cardboard.

It smells like cinnamon.

You're right, it is cinnamon.

You should only taste a small amount for this special taste test.

But do you all like cinnamon? Let's hope so,

because it's an important ingredient in Naima's Algerian borek.

It kind of tastes like sugar.

So I kind of like it and I kind of don't like it.

If this was in the meal, I don't think I'd eat it.

They don't seem to like cinnamon.

Do you think Naima can change their minds?

-I don't really like it.

-Let's find out.

As well as cinnamon, you'll need an egg,

black pepper,

spring onions, fresh coriander,

olive oil,

cheese triangles,

cooked minced beef,

spring roll or filo pastry,

black olives and peeled, cooked potato.

So, first we're going to be taking the cheese

and we're going to peel the foil off the cheese.

And then break it.

Next we're going to be ripping up some olives.

-Now what?

-We're going to be smashing up these potatoes.

My dad cooked these potatoes earlier so they can be nice and soft.

Squishing them in the food bag is a great idea, Naima.

Tip them into a bowl, trim the ends off spring onions...

..and carefully cut them into small pieces.

-Now, what's next?

-Now I'm going to get the mincemeat from the fridge.

My dad made this earlier.

-Add the spring onions to the minced beef...

-And mix it.

Add the black pepper.

Now it's time for the special ingredient.

And you know what that is, don't you?

That's right, it's cinnamon.

Cinnamon is a spice that comes from the bark of the cinnamon tree.

There are lots of different types from around the world

but most of the world's cinnamon comes from Sri Lanka.

The cinnamon bark is ground down to make powder which is

used in lots of food and drink.

Cinnamon has a sweet but strong woody flavour.

It's a very popular ingredient in baking sweet foods,

but it's also used to flavour savoury dishes, too.

It sounds like it's going to be delicious in Naima's borek recipe.

What now, then, Naima?

Since we're making a big batch, I'm thinking to add a lot of cinnamon.

We're using a grinder to make the cinnamon into a powder.

Mm, then give it a good mix.

And now, carefully cut the coriander.

-And give it another mix.

-I love the smell of coriander.

I'm going to add it to the mincemeat.

And give it another mix.

I wonder if Naima has ever been to Algeria.

I've never been to Algeria but I'd love to go one day.

Then crack an egg.

I'm going to check if there's any shells.

And to give it another mix.

Next, add it to your mince.

I'm going to clean a hand with tissue.

That's a good idea, Naima.

And mix everything together.

Now I'm going to put the soft pastry on.

This is spring roll pastry but you could also use filo pastry.

Add a spoonful of mashed potato to the middle of the pastry.

I'm making a small nest of mashed potato.

We're going to put some of the mincemeat into

our mashed potato, in the middle of the nest.

Now some cheese.

And a piece of olive.

And now I'm going to add some black pepper.

Then brush olive oil on the top and bottom of the pastry.

So that it will stick really well.

And wrap it and tap it down.

Take the other side that's opposite and put it on top.

And now take some more olive oil and put it on the sides.

It's just like wrapping up a present, isn't it?

Now I'm going to top it with olive oil.

That will make it nice and crispy.

Now I'm going to add one of my boreks down on the sheet.

One down, three to go.

They look like little parcels.

-Pop them on a baking tray.

-Four done.

Now to put them in the oven. Dad!

Then ask a grown-up to put them in the oven for you.

Now, if you want to make Naima's borek at home,

tear up cheese triangles and olives.

Put peeled, cooked potatoes into a food bag

and mash them with your hands.

Top and tail spring onions and carefully cut them up.

Add them to the cooked mince, then add black pepper

and give it a good mix.

Now grind some cinnamon, carefully cut fresh coriander

and add it to the mix.

Crack an egg and beat it.

Pour into your mince mixture and stir everything together.

Take a sheet of your pastry.

In the middle, add some potato, some mince mixture,

cheese and a piece of olive.

Oil the top and bottom of the pastry,

add some black pepper, then fold the pastry together.

Oil the ends and fold those in, too.

Oil the top of your borek and a baking tray.

Now you can make as many as you want.

And you can ask a grown-up to pop them in the oven for you.

Now, there's just enough time for Naima to get the room

ready for her special Algerian meal.

In Algeria, we give dates to guests.

BELL RINGS

My friends are here.

Well done, Naima your table looks fabulous.

-ALL:

-Hello, Naima!

Come in.

Everyone has washed their hands and they're ready to eat.

-Wow.

-Wow, I love it.

-The table is laid out extremely amazing.

I'm very excited.

I made a Algerian dish for you guys to eat and it's called the borek.

Dad's taken the borek out of the oven.

-Wow!

-Here's the lovely borek.

And look, the borek's pastry has gone lovely and crispy.

It's served with lettuce, coriander and lemon slices.

-Thank you.

-Naima's friends weren't sure about the taste of cinnamon.

Do you think they'll like it in her borek?

They taste amazing.

-Ten out of ten.

-Here's your lemon.

Oh, I'd love to try that, wouldn't you?

Does anybody know what the special ingredient was?

-ALL:

-Cinnamon!

-That's right.

-Although I can't taste the cinnamon, but...

-..it's still great.

-Well done, Naima.

They do like the taste of cinnamon when it's cooked in your borek.

You know, I can't taste any cinnamon.

Do you want any dates? Take one.

-Thank you.

-Thank you.

Wow, these dates taste amazing.

I'm glad you like them.

Thank you for coming to My World Kitchen.