My Excellent Degustations

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Ingredients
25 spring rolls sheets
Oil for frying
For the filling
2 cups grounded chicken
1 medium potato boiled in salted water and mushed
1 cup shredded mozzarella cheese
1 small onion
2 cloves garlic
½ cup pitted black olives cut small
2 Tbsp chopped cilantro
1 medium chopped tomato
1/8 tsp cumin
1 tsp paprika
½ tsp crushed red pepper
salt, pepper

Preparation
Make the filling
This recipe will make 25 bourek.
1-In a saucepan, heat oil over medium heat and sauté the onion and garlic until golden.
2- Season with salt and pepper to taste and add paprika.
3- Keep stirring for a minute or two, then add in the chopped tomato and chicken.
4-Let cook for about 5 minutes or until the chicken is completely cooked.
5- Toss in the potato and cilantro. Stir for about a minute.
6- Turn off the heat. Let it cool.
7- Add to the chicken filling, the shredded mozzarella cheese and the olives. Mix well and set aside.

Make the rolls or Bourek
1- Separate each sheet of spring rolls. Lay one sheet of spring rolls on a working board or a plate.
2- Put about 2 to 3 tablespoons of the chicken mixture or filling in the lower center of the sheet.

3- Fold the two sides of the sheet to the center, then roll.

4- Repeat the operation to all the spring rolls sheets.

5- In a frying pan, heat oil on medium high heat.
6- Fry the spring rolls or the bourek, fold side down.
7- Fry both sides until golden.
8- Drain the bourek on paper towel.
9- Serve warm with lemon if desired.
Recipe by: LDS’s Mom

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Ingredients
1 lb chicken breast
1 medium green bell pepper
1 medium yellow bell pepper
1 medium orange or red bell pepper
1 lb small mushrooms
1 medium red onion
1 cup cherry tomatoes
salt, pepper
olive oil
5 Wood Skewers
For the marinade sauce
2 Tbsp greek yogurt
6 cloves garlic minced
1 juice of small lemon
2 Tbsp olive oil
1 Tbsp tomato paste
1 tsp paprika
1 tsp chilli powder
1 tsp black pepper
1 tsp salt
¼ tsp cinnamon
1 tsp cumin

Preparation
1- In a bowl, mix all the ingredients to make the yogurt marinade sauce.
2- Cut the chicken breast into small pieces. Mix the chicken well with the marinade sauce then cover the bowl with plastic wrap. Refrigerate and let marinate for a minimum of an hour, preferably one night in the fridge.
3- Remove chicken from the marinade and discard the marinade.
4- Soak the skewers in water for half hour to prevent them catching fire.
5- Preheat oven to 400°F.
6- Cut the bell peppers and the onion into medium pieces.
7- Lay all the vegetables separately in a big tray.
8- Season the vegetables with salt and pepper.
9- Drizzle vegetables with about two tablespoons olive oil.
10- Start making the kebabs. Thread chicken and vegetables onto skewers, alternating the chicken and vegetables.
11- Cover a baking pan with aluminum paper and drizzle the covered pan with olive oil.
12- Place the kebabs in the baking pan in single layer. Drizzle kebabs with olive oil.
13- Cover the pan with a sheet of aluminum paper.
14- Bake for 40 minutes.
15- Serve.
Recipe by: LDS’s Mom