Meat-filled Bricks with Boursin & Shrimp Bourreques – Ramadan Recipes

Ingredients

• 20 pieces Brick pastry sheets (cut in half lengthwise)
• 2 units Onion (finely chopped)
• 420 g Ground beef (choose lean meat)
• 1 tsp Salt
• 1 tsp Black pepper
• 1 tsp Ground ginger
• 1 tsp Ground cumin
• 2 tbsp Sweet paprika
• 4 tbsp Fresh chopped cilantro (2 for meat filling, 2 for shrimp filling)
• 4 tbsp Flat‑leaf parsley, chopped (2 for each filling)
• 100 g Boursin (garlic and herb cheese) (to melt into the meat filling)
• 3 tbsp All‑purpose flour (for the edible glue)
• 120 ml Water (half‑cup, mixed with flour)
• 2 tbsp Olive oil (for cooking the meat)
• 2 tbsp Sunflower oil (to brush the bricks before baking)
• 3 tbsp Grated carrots
• 150 g Bell pepper (yellow, red, green) (cut into small dice)
• 1 units Garlic clove (minced)
• 1 tbsp Preserved lemon (chopped)
• 200 g Peeled shrimp (cut into small pieces)
• 1 tbsp Salty soy sauce (use sparingly)
• 125 g Rice vermicelli (cook 1‑2 min then rinse under cold water)
• 1 tbsp Paprika (for coloring) (mixed with sunflower oil before brushing the bourreques)

Instructions

1. Prepare the meat‑Boursin filling

   Heat 1 tbsp olive oil in a skillet, add the chopped onion and cook 3 min until translucent.

   Time: PT3M

   Temperature: 180°C

2. Cook the meat

   Add the ground meat (420 g), crumble and sauté 5 min. Incorporate salt, pepper, ginger, cumin and paprika. Cook until the meat is nicely browned.

   Time: PT5M

   Temperature: 180°C

3. Finish the meat filling

   Add the chopped cilantro and parsley, then the Boursin. Mix until the cheese fully melts. Remove from heat and let cool.

   Time: PT3M

4. Prepare the shrimp filling

   In a second skillet, heat 1 tbsp olive oil, add a chopped onion, paprika, ginger, turmeric, salt and pepper. Sauté 3 min.

   Time: PT3M

   Temperature: 180°C

5. Add vegetables and aromatics

   Stir in the grated carrots, diced bell pepper, minced garlic and preserved lemon. Cook 2 min then cover and simmer 2 min.

   Time: PT4M

6. Cook the shrimp and rice

   Add the shrimp (200 g) and sauté 2 min. Pour the soy sauce, mix, then add the previously cooked rice vermicelli (cooked 1‑2 min and rinsed). Stir‑fry 1 min.

   Time: PT5M

7. Finish the shrimp filling

   Stir in 2 tbsp chopped cilantro and 2 tbsp chopped parsley. Remove from heat and let cool.

   Time: PT2M

8. Prepare the edible glue

   Mix 3 tbsp flour with 120 ml water in a small bowl until a smooth paste forms.

   Time: PT2M

9. Cut the brick sheets

   Cut each brick sheet in half lengthwise (about 20 cm wide).

   Time: PT2M

10. Assemble the bricks (meat)

    Place 2‑3 tbsp meat filling in the centre of a half‑sheet, add a little three‑cheese blend (optional), fold into a triangle and seal the edges with the edible glue.

    Time: PT8M

11. Assemble the bourreques (shrimp)

    Place 2‑3 tbsp shrimp filling on a half‑sheet, roll into a cigar shape and seal the ends with the glue.

    Time: PT8M

12. Brush the pieces

    Mix 2 tbsp sunflower oil with 1 tbsp paprika. Brush each side of the bricks and bourreques with this mixture using a brush.

    Time: PT3M

13. Bake

    Place the pieces on a baking sheet lined with parchment paper. Bake in a pre‑heated oven at 180°C for 20 min, turning halfway through for even browning.

    Time: PT20M

    Temperature: 180°C

14. Rest and serve

    Remove from oven, let rest 2 min before serving. The pieces can be enjoyed hot or at room temperature.

    Time: PT2M

Nutrition Facts

Calories

520

Protein

25 g

Carbohydrates

45 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Brick pastry sheets: phyllo dough
• Instead of Onion: shallot
• Instead of Ground beef: ground lamb, ground turkey
• Instead of Ground ginger: fresh grated ginger
• Instead of Sweet paprika: mild chili powder
• Instead of Fresh chopped cilantro: flat‑leaf parsley
• Instead of Flat‑leaf parsley, chopped: cilantro
• Instead of Boursin (garlic and herb cheese): herb cream cheese
• Instead of All‑purpose flour: cornstarch
• Instead of Olive oil: sunflower oil
• Instead of Sunflower oil: olive oil
• Instead of Grated carrots: grated zucchini
• Instead of Bell pepper (yellow, red, green): mild chili
• Instead of Garlic clove: garlic powder
• Instead of Preserved lemon: lemon zest + a pinch of salt
• Instead of Peeled shrimp: octopus, shredded chicken
• Instead of Salty soy sauce: tamari
• Instead of Rice vermicelli: glass noodles
• Instead of Paprika (for coloring): turmeric

Equipment Needed

• Skillet
• Casserole for vermicelli
• Mixing bowl
• Whisk or wooden spoon
• Chef's knife
• Cutting board
• Baking sheet
• Cooking brush (optional)
• Oven
• Kitchen scissors (optional)
• Spatula

Critical Steps — Do Not Skip

• Fully cook the ground meat
• Melt the Boursin without burning
• Do not overload the brick sheets
• Properly seal the edges with the edible glue
• Bake at 180°C turning halfway through

Chef Tips from the Video

• Add a pinch of toasted cumin to the meat filling for deeper flavor.
• Replace paprika with harissa for a spicy version.
• Serve with a yogurt, mint and lemon sauce to balance the spices.

Troubleshooting

Storage

Refrigerator: Store the raw, assembled but uncooked pieces in an airtight container 3‑4 days.

Freezer: After assembly, place the pieces on a tray, freeze 2 h then transfer to a freezer bag; they keep 2‑3 months.

Room temperature: Cooked bricks keep at room temperature 1 day in a closed container.

Make-Ahead Tips

• Assemble the bricks and bourreques then freeze raw; they can be baked directly when needed.
• Prepare the meat filling and shrimp filling the day before and keep in the refrigerator.