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Assyrian egg rolls

Bourageh are savory fried rolls filled with meat, herbs and spices that are wrapped inside a thick doughy wrapper made with flour and eggs. This Assyrian Kitchen favorite is usually served as an appetizer or side dish.  


Yield: 15-20 rolls



3 tbsp. canola oil

1 lb. ground sirloin

½ cup. yellow onion diced

1tsp. curry spice

1 tbsp. allspice

1 ½ tsp. salt

2 tsp. pepper

2 tbsp. parsley chopped

1 package egg roll wraps

2 Eggs, 1tbsp. water scrambled (egg wash)



Heat the pan to high heat and add the oil.

Once you bring the oil hot add the ground sirloin and break into small pieces.

Cook until all of the meat has browned, and has no signs of pink meat. While the essential oils from the beef are extracted add the yellow onions and cook until heated through and translucent.

Drain off all oils before adding any other ingredient.

Add the curry, allspice, salt, pepper, and chopped parsley.

Stir to incorporate all the seasonings and herbs and let cool.

Place egg roll wraps in on diamond shape.

Place 2 ounces bourageh mix spread across the center of the wrap. 

Brush top edges with egg wash and wrap.

Fold the left and right points over the meat and lift bottom edge over and roll all of the way through. Do this until you have used up all the meat.

Pan fry the bourageh for about 30-40 seconds on each side or until you have a golden brown crust.





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