First of all, add a tbsp of oil to a pan and gently start browning some lean mince. The leaner the better. Can be lamb or beef.
Finely chop an onion and add to the mince.
Finely chop some fresh parsley and add to the mince and onion.
Stir the mixture, season with salt and pepper and when the mince is cooked, turn it off and leave to cool. It is important the mixture is cool so that the borek doesn’t break.
Lay out the borek sheet onto a clean, dry work surface.
Spread some soft cheese onto the bottom edge of the borek sheet.
Spoon some of the mince mixture onto the sheet. (NOTE: at this point traditionally, Algerians would add a few sliced green olives on top of the mince but I don’t like olives so I have left this ingredient out)
Squeeze on a little harissa (chilli paste).
Finally add a little more soft cheese.
Fold in the edges of the borek sheet making sure they overlap slightly.
Start to roll the borek making sure to keep the roll tight.
Drain excess oil using napkins and serve.
NOTE: Once the borek are made they should be covered with cling film and stored in the fridge until they’re ready to be cooked.