These bourag were a happy accident.My sister one day asked me why I don’t put pomegranate seeds in my bourag; fresh pomegranate seeds; and no, not cooked with the stuffing.
So with my haloomi bourag rolls still in mind, I decided to mix fresh pomegranate seeds in an Arabic-spiced raw minced meat stuffing. Filling the bourag with ruby-studded raw meat mixture ensured that the meat would not spill out into the frying oil as it would if I had pre-cooked it. The raw meat encased the ruby seeds and they cooked together as one, encased in the light crispy spring roll wrapper.
A word of advice: make plenty and freeze the extras; these will become a favorite.
This other bourag, another favorite, uses a cooked meat filling (and a dipping sauce), so as you can see you need to fold the sides over the filling before rolling so it doesn’t seep out.
250g minced meat (lamb or beef)
1 grated onion
1/4 tsp allspice
1/2 tsp salt & pepper
1/4 cup chopped parsley
1/2 cup fresh pomegranate seeds (arils)
spring roll wraps pastry
Mix the minced meat, grated onion, allspice, cinnamon, salt, pepper, chopped parsley well.
Stir in the pomegranate seeds and try to envelop them in the meat mixture as much as possible.
Take a tablespoon of the mixture and shape it into a line at one end of a rectangular piece of springroll pastry.
Again, push any pieces of pomegranate seeds into the meat.
Do not make the bourag too thick or the meat will take longer to cook and the pastry will burn.
Roll the pastry and seal shut with the “glue” (1 Tbsp flour+2 Tbsp water).
Refrigerate or freeze covered until needed.
Fry in hot oil until golden and crisp.