Perica

Ingredients (about 15 pcs):

For the dough:

1 tablespoon salt

1 kilo of flour

2.5 tablespoons dry yeast

3 tablespoons sugar

2.5-3 cups lukewarm water (hot and disposable)

1/4 cup oil

To fill:

3 medium sized potatoes are cooked

3 hard-boiled eggs

3 small tuna cups

Arisa / Chardonnay / Chum pepper spread

Preserved lemon

** Baked baking sheets the size of rolls.

Preparation:

• In a bowl place salt, flour, yeast, sugar and 2 cups of water (add water as needed) and knead until the dough unites.

• Add the oil and continue kneading until the dough is soft and uniform.

• Allow to increase until the volume doubles.

• Create 15 balls of dough.

• From a ball container create a long roll and place on the cut baking paper.

• Bloat for another half hour.

• Heat oil for deep frying.

• Slip each roll with its paper into the oil and fry on both sides. (The paper is released a few seconds later).

• Remove absorbent paper.

• Cut the potatoes and eggs hard into cubes and season with salt and pepper.

• Open each roll to spread with a spread that you want to leave a tuna and a pota