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Boumparia from Megara

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Ingredients

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1 kg flourshot (glass) for all uses

1 shot (glass) vinegar

1 tsp flour

2 cups of wine olive oil

1 kg of spinach

300 g currant blonde

250 g black currant

250 g sugar

100 g shallot chloro

200 g glutinous

2 tsp of sweet cinnamon

100 g oil

½ bunch dill

Execution Method

01

Peel, cut into small pieces and wash the spinach well. Allow to drain, add 1 tablespoon salt and rub well to leave the broth and left in ⅓ of its volume.

02

Boil water in a pot and pour rice which boil for about 12 to 15 minutes. Strain and cold with plenty of water.

03

After thoroughly squeeze the spinach, we put it in basin and pour in all the ingredients. Mix well. We have prepared the dough. Roll sheet, set aside the filling, pour a little oil, sugar mixed with cinnamon, and begin to wrap making a Boumpari. Arrange them in the pan, in a little distance to each other and brush them with oil.

04

Finally, we put on top of cinnamon and sugar.

05

Bake in a convection oven at 170 °C for 40 minutes or until golden brown sheet. When it come out hot from the oven, if we pour a little syrup.

Recipe Credits:

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