Ingredientes
Massa folhada500 grams- Ground Chicken or Beef or Camel400 grams
- Potatoes1000 grams
Salsa1 bunch- Medium-sized Onion5 pieces
- Green or Black Olives, Sliced100 grams
- Parmesan Cheese or Sliced or Triangular Cheese200 grams
Harissa picante300 grams- Eggs3 pieces
Óleo1000 ml
Sal1 teaspoon
Pimenta preta1 teaspoon
Especiarias mistas0.5 teaspoon
Passos
- 1
Peel the potatoes and cut them into small cubes, boil in a pot with water and half a teaspoon of salt until cooked.
recipe.minutesUtensílios necessários:
Panela - 2
Wash the parsley and chop it finely, peel the onion, wash it, and then chop it finely.
recipe.minutesUtensílios necessários:
Faca
Tábua de corte - 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.
recipe.minutesUtensílios necessários:Panela - 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.
recipe.minutesUtensílios necessários:
Tigela de mistura - 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.
recipe.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.
recipe.minutesUtensílios necessários:
Frigideira
Fatos nutricionais
Massa folhadapor 100gSalsapor 100gHarissa picantepor 100gÓleopor 100gSalpor 100gPimenta pretapor 100gEspeciarias mistaspor 100g* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.