INGREDIENTS
100 gr anthogalo (cream)
1kg tomatoes
100 gr onion
1 small bunch of parsley
20 gr black sesame seeds
200 gr flour
3 eggs
2 sheets of phyllo pastry
100 ml olive oil
Salt & pepper
mint
PREPARATION
Wash the tomatoes, grate and drain. Grate the onion and chop the parsley. Mix together and then add the flour, olive oil, salt, pepper, mint and three lightly beaten eggs to make a thick batter.
Fry spoonfuls of the mixture in olive oil and allow to drain ...
