Algerian borek with homemade brick pastry and beef filling

Mix flour, semolina flour and a pinch of salt in a bowl; add a cup of warm water and two teaspoons of oil and mix until smooth.

Heat a non-stick pan over medium heat. Brush a very thin layer of batter onto the pan and cook one to two minutes, patching any holes, then lift the sheet off.

Repeat with more thin layers of batter; keep the finished sheets under a towel.

Heat a couple tablespoons of olive oil in the frying pan over medium heat; add the onion and sweat until it takes some colour.

Add the ground beef and break it up. Add a handful of chopped parsley, paprika, cinnamon, black pepper, a little salt and one egg; stir until the meat is cooked through.

Put a couple tablespoons of filling on the lower part of a pastry sheet, break pieces of the spreadable cheese on top, and roll up tightly like a cigar.

Fill a cast iron skillet about an inch deep for deep frying and heat to around 375F; test by dipping a wooden spatula handle and watching for bubbles.

Fry a couple of minutes per side until golden brown and crisp.

Stack on a plate with lemon slices and squeeze lemon over the top.