As a starter or main course, these crispy boureks are a delicious choice. Filled with potatoes, tuna, eggs, olives, fresh herbs and creamy cheese, they are full of flavor and easy to enjoy for a family meal or a special occasion.
Ingredients
- 200 g potatoes
- 100 g natural tuna, drained
- 4 eggs
- 20 cl 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 olive oil
- 90 g spreadable cheese of your choice
- 12 sheets of brick pastry
- 1 liter frying oil
- Fine salt, to taste
- Mignonette pepper, to taste
Preparation
- Cook the potatoes: Peel the potatoes and place them in a pot of cold salted water. Bring to a boil and cook for approximately 30 minutes, or until tender. Drain and let them cool.
- Cook the eggs: Place the eggs in 1 liter of simmering water with the white vinegar and cook for 12 minutes. Prepare a bowl of ice water and transfer the eggs into it immediately after cooking to stop the cooking process. Let them cool before peeling.
- Prepare the filling: Mash the cooked potatoes with a potato masher. Chop the peeled eggs and green olives. Drain the tuna thoroughly, then finely chop the chives and parsley.
- Combine the ingredients: Place the potatoes, tuna, eggs, olives, chives and parsley in a large bowl. Add the lemon juice and zest, followed by the olive oil and spreadable cheese. Season with salt and mignonette pepper, then mix until you have a smooth and evenly combined filling.
- Fill and fold the pastry: Heat the frying oil in a deep pan. Place one sheet of brick pastry on a clean work surface and slightly fold down the bottom edge. Place approximately 55 g of filling horizontally along the pastry, leaving about 2 cm of space on each side. Fold the side edges inward and roll the pastry tightly, similar to a spring roll.
- Fry the boureks: Carefully place the rolls in the hot oil and fry for approximately 2 minutes on each side, until golden and crispy.
- Drain and serve: Remove the fried rolls from the oil and place them on absorbent paper to remove excess oil. Serve hot and enjoy!
Serving Suggestions
These crispy rolls can be served as a starter, a light main course or as part of a larger Tunisian-inspired meal. Serve them hot with a fresh salad, lemon wedges or your favorite dipping sauce.
