Doigts de Fatma Fatma's fingers

Per 100 g

Counted from the recipe. Real portions vary with the cook.

Ingredients

• 4 brik pastry sheets
• 1, chopped onion
• 1, boiled potato
• 2 mgharfa kbira, chopped parsley
• 2, hard boiled eggs
• 1 egg
• 100 g canned tuna
• 40 g grated cheese
• to taste black pepper
• 1 verre oil

Method

1. Boil the potato, peel it while warm and mash it with a fork.
2. Add the chopped onion, parsley, the hard-boiled eggs mashed, tuna, cheese, the raw egg, salt and pepper, and mix into a thick filling.
3. Halve the brik sheets, spoon a line of filling along one edge, fold the sides in and roll up tightly into thin cigars.
4. Fry a few at a time in hot oil until crisp and golden, then drain on paper and eat them hot.