As a starter or main course, these boureks are a delight.
INGREDIENTS
200g potatoes
100 g of natural tuna
4 eggs
20 cl of white vinegar
40 g green olives
1/2 bunch of chives
1/4 bunch of parsley
the juice and zest of 2 lemons
30 g of olive oil
90 g of spreadable cheese of your choice
12 sheets of brick
1 l of frying oil
fine salt
cute pepper
PREPARATION
Cook the peeled potatoes in salted water, starting in cold water, for 30 min.
Cook the eggs in 1 liter of simmering water with white vinegar for 12 minutes. Have a bowl with ice cubes nearby to quickly stop the cooking.
Let the potatoes and eggs cool. Mash the potatoes with a potato masher. Chop the peeled eggs and olives. Reserve.
Drain the tuna. Finely chop the chives and parsley.
Collect all the ingredients in a salad bowl. Season with the juice and zest of the lemons and the olive oil, then add the spreadable cheese, salt and mignonette pepper. Mix everything well so that the preparation is homogeneous.
Heat the frying oil in a pan. Place a sheet of brick on the work surface, slightly fold down the bottom edge. Place 55 g of stuffing horizontally, all along the sheet, leaving a space of 2 cm on each side. Fold the side ends and roll everything like a spring roll.
Fry the boureks in hot oil for 2 minutes on each side. Drain on absorbent paper before serving.
