Ingrédients
Pâte feuilletée500 grams- Ground Chicken or Beef or Camel400 grams
- Potatoes1000 grams
Persil1 bunch- Medium-sized Onion5 pieces
- Green or Black Olives, Sliced100 grams
- Parmesan Cheese or Sliced or Triangular Cheese200 grams
Harissa épicée300 grams- Eggs3 pieces
Huile1000 ml
Sel1 teaspoon
Poivre noir1 teaspoon
Épices mélangées0.5 teaspoon
Mesures
- 1
Peel the potatoes and cut them into small cubes, boil in a pot with water and half a teaspoon of salt until cooked.
10 minutesMatériel requis:
Marmite - 2
Wash the parsley and chop it finely, peel the onion, wash it, and then chop it finely.
5 minutesMatériel requis:
Couteau
Planche à découper - 3
Cut the chicken breast into small or medium pieces, place in a small pot and add the onion, parsley, and spices, cook until the vegetables wilt and the chicken is cooked.
10 minutesMatériel requis:Marmite - 4
After the potatoes are cooked, mash them well and add to the chicken pieces, onion, and parsley, then add 3 eggs and mix well without placing it on the heat.
5 minutesMatériel requis:
Bol de mélange - 5
Spread the borek sheets on a clean towel, fill with the potato mixture and add some olives, harissa, and cheese, then roll them into squares, triangles, or even long fingers until the mixture is finished.
10 minutes - 6
Place a frying pan on the heat, add one liter of oil, and fry until golden brown, then drain from the oil and serve hot.
10 minutesMatériel requis:
Poêle à frire
Faits nutritionnels
Pâte feuilletéepour 100gPersilpour 100gHarissa épicéepour 100gHuilepour 100gSelpour 100gPoivre noirpour 100gÉpices mélangéespour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.