Description
These tuna and potato bricks are a quick, fuss-free starter with a golden, crackly shell and a warm, savoury filling. An algerian boureks recipe perfect alongside a comforting chorba, or with a crisp salad for a light summer dinner.
Ingredients
Scale
- Brick pastry sheets
- 3 to 4 medium potatoes
- 1 onion
- 1 can of tuna
- 1/2 bunch of chopped parsley (or to taste)
- 1 handful of green olives (pitted)
- 1 tsp harissa (or to taste)
- 200 g grated cheese
- Salt (black pepper, ground coriander)
- Egg white (to seal)
- Oil (for frying)
Instructions
- Wash, peel, and cut the potatoes into large cubes, then cook them in a little salted water.
- Dice the onion and sauté in a little oil until translucent.
- Mash the potatoes after draining them from the cooking water, then place in a large bowl.
- Add the cooked onion, chopped parsley, harissa, salt, black pepper, and ground coriander. Mix well.
- Add the grated cheese and sliced olives, then gently fold in the tuna pieces.
- Fill the brick sheets with the mixture, fold them, and seal the final flap with a little egg white.
- Cook in a bath of very hot oil.
- Drain the cooked boureks on paper towels and serve warm.
- Prep Time: 30 min
- Cook Time: 15 min
- Category: appetiser
- Cuisine: algerian cuisine
Nutrition
- Serving Size: 1 brick
- Calories: 120 kcal