For the burik:
Oil for deep frying
A handful of chopped parsley
A handful of chopped green onions
3 teaspoons of hot sauce
A can of Tuna
A can of smoked tuna
1 teaspoon of pickled lemon paste
4 leaves of filo dough
2 teaspoons of flour and 2 teaspoons of water mixed
For the sauce:
20 grams of butter
1 anis root, chopped
1 onion, chopped
A quarter cup of water
A few saffron flakes
A teaspoon of lemon juice
Prepare the burik:
Cook the potatoes in water until they are completely soft.
Heat oil for deep frying.
Mash the potatoes into puree, add the green onion, parsley and a teaspoon of hot sauce and stir.
Mix the two tuna with two teaspoons of hot sauce, salt, pepper and pickled lemon.
Pile in the center of each dough leaf some of the potato and some of the tuna mix, close the dough leaf and paste the ends with a mixture of flour and water so that they do not open when frying.
Fry the burik in the hot oil until golden on both sides, and remove on a plate with absorbent paper. Fry all the other buriks.
Prepare the sauce:
Melt the butter in a frying pan and fry the anis and the onion until it becomes transparent.
Add water and saffron and cook everything together until the sauce is completely soft. Add a little salt and pepper and lemon juice, and blend in a blender to get a smooth paste.