Jerusalem Burekas

Ingredients

• 300g of phyllo dough
• 4 tomatoes
• 2 onions
• 50g of olive oil
• 1 tablespoon of salt
• 1/2 teaspoon of black pepper
• 1/2 teaspoon of sugar
• 1/2 teaspoon of chopped parsley
• 1 egg for frying

Method

1. Clean and thinly slice the tomatoes and onions.
2. In a pan, sauté the onions in olive oil with salt, pepper, and sugar.
3. Add the sliced tomatoes and simmer for 20 minutes, adding a little water occasionally to prevent them from drying out.
4. Let the mixture cool and add the parsley.
5. Break the phyllo dough into small squares.
6. Fill the phyllo squares with the tomato and onion mixture.
7. Cover with another layer of phyllo dough and gently press to seal.
8. Fry the burekas in hot oil until golden brown.