Ingredienti
Pasta sfoglia500 grams- Ground Chicken or Beef or Camel400 grams
- Potatoes1000 grams
Prezzemolo1 bunch- Medium-sized Onion5 pieces
- Green or Black Olives, Sliced100 grams
- Parmesan Cheese or Sliced or Triangular Cheese200 grams
Harissa piccante300 grams- Eggs3 pieces
Olio1000 ml
Sale1 teaspoon
Pepe nero1 teaspoon
Spezie miste0.5 teaspoon
Passi
- 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 minUtensili necessari:
Pentola - 2
Wash the parsley and chop it finely, peel the onion, wash it, and then chop it finely.
5 minUtensili necessari:
Coltello
Tagliere - 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 minUtensili necessari:Pentola - 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 minUtensili necessari:
Ciotola per mescolare - 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 min - 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 minUtensili necessari:
Padella
Fatti nutrizionali
Pasta sfogliaper 100gPrezzemoloper 100gHarissa piccanteper 100gOlioper 100gSaleper 100gPepe neroper 100gSpezie misteper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.