TUNA AND EGG BRIK
Brik (pronounced "breek") are a staple of North African cuisine. This recipe was adapted from Gourmet magazine--theirs was WAY too complicated, as it involved dropping a whole egg into a well made of tuna, then enfolding the whole shebang in an egg roll skin and trying to fry it without breaking the yolk. Impossible! The flavors of this dish mix very well, with the brightness of the capers and parsley blending with the richness of the tuna and egg, and traditional North African spices for extra depth. Plus, it's super easy to make!
Provided by JessieRose
Categories Lunch/Snacks
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients except wrappers, water and oil. Drop tuna mixture by scant teaspooful on one won ton square, brush the edges of another with water, seal the two squares together. Repeat with remaining tuna mixture.
- Fry in shallow oil over medium-high heat until puffy, brown and cooked through.
- Drain excess oil on paper towels or brown paper.
- Tastes extra-delicious with a traditional North African dip, such as roasted red pepper.
Nutrition Facts : Calories 800.5, Fat 17.1, SaturatedFat 3.8, Cholesterol 247.2, Sodium 1532.9, Carbohydrate 100.4, Fiber 3.8, Sugar 0.5, Protein 56.4
TUNISIAN TUNA-AND-EGG TURNOVER
Categories Egg Fish Herb Onion Appetizer Breakfast Fry Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 (first course or light supper) servings
Number Of Ingredients 15
Steps:
- Mash together tuna, scallions, parsley, capers, olive oil, salt, and pepper in a bowl until tuna is broken up and mixture is combined well.
- Stir together egg white and water in a cup with a fork.
- Put oven racks in upper and lower thirds of oven and preheat oven to 200°F.
- Heat 1/2 inch vegetable oil in a 12-inch heavy skillet until it registers 350°F on thermometer.
- While vegetable oil is heating, arrange 2 spring-roll wrappers on a work surface and brush centers lightly with olive oil (do not oil edges). Leaving a 1-inch border all around, put 2 tablespoons tuna mixture near lower right corner of 1 wrapper and form mixture into a ring (about 1/2 inch high and 3 inches in diameter) to contain egg.
- Repeat procedure with other wrapper. Brush edges of both wrappers with egg white mixture (use separate brushes for oil and for egg white), then break an egg inside each "ring" and season eggs lightly with salt and pepper. Fold top left corner of each wrapper over egg to form a triangle and press edges together to seal.
- Immediately lift 1 brik gently by tip of triangle and lower into oil, keeping long side of triangle in center of skillet. Repeat with second brik and fry briks, lapping oil over exposed wrappers with a metal spatula, until undersides are golden, about 1 minute. Flip each brik over sideways with aid of 2 metal spatulas, so long side of each triangle stays in center, then continue to fry, lapping exposed wrapper with oil, until wrapper is golden and egg is cooked but yolk is still runny, about 1 minute more. Transfer to paper towels to drain briefly, then put on a baking sheet and keep warm in oven while making remaining briks.
- Make more briks in same manner (using a second baking sheet for keeping last batches warm). Return oil to 350°F between batches.
- Serve briks warm.
TUNISIAN BRIK (ESSENTIAL MEDITERRANEAN)
This is a beautiful and unusual dish from Tunisia. In Tunisia, almost anything can go inside a brik. Tuna and anchovies are the most popular, though. This particular recipe doesn't incorporate the usual potato mixture. Instead of filo pastry, you can also use large spring roll wrappers, then deep fry the finished briks in hot oil.
Provided by Jostlori
Categories Savory Pies
Time 50m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F Metl the butter in a small frying pan and cool the onion over low heat until soft but not brown, about 5 minutes.
- Combine the onion, tuna, capers, parsley and parmesan in a bowl. Season to taste with salt and pepper.
- Cut the filo pastry sheets in half widthways. Layer four of the half-sheets together, brushing each with melted butter. Keep the remaining pastry covered with a tamp towel.
- Spoon half the tuna mixture onto one end of the buttered pastry, leaving a border. Made a well in the center of the mixture and carefully break an egg into the well, being careful not to break it. Season with salt and pepper.
- Layer two more sheets of the filo together, brushing with melted butter, and place on top of the tuna and egg. Fold in the pastry sides, then roll into a firm parcel, keeping the egg intact.
- Place on a lightly greased baking tray and brush with melted butter. Repeat with the remaining pastry, filling and egg.
- Bake for 15 minutes, or until the pastry is golden brown. Serve warm or at room temperature.
- NOTE: the yolk is still soft after 15 minutes. If you like your eggs firmer, bake for a little longer.
TUNISIAN EGG BRIKS
This fried dish is a flavorful way to make eggs. Apart from the first bite, squirt lemon juice into the brik before each mouthful. The yolks should be runny, and the whites of the eggs set. You can use brik sheets (round), large wonton skins (square), or phyllo sheets (rectangular). Whatever you are able to use, the desired result is to have the ingredients inside a triangular, or half-moon, or enveloped shaped thin pastry, and to deep fry it right away. Once you get the hang of making them, you can work quickly.
Provided by Mme M
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Directions are given per brik.
- Place the phyllo sheet on a work surface. Phyllo is rectangular. Either cut it to make a square, or fold the phyllo so you work with a single layer sheet.
- Using only the top half of the phyllo sheet, spoon 1 tablespoonful of tuna onto the phyllo. Sprinkle 1/4 the amount of parmesan onto the tuna. (If using mashed potato, put 1/4 of the mashed potato onto the tuna and parmesan.) Dot 1 teaspoon of harissa around the mixture. Sprinkle on 1 tablespoon or less of parsley. Make sort of an open circle with the mixture.
- Now, crack open an egg, and drop it on this mixture in a way that the mixture won't let the egg white run out easily. The mixture should surround the egg.
- Fold the bottom half of the phyllo sheet over the top half. This will cover the whole mixture. Seal the edges with egg white as you make the fold. If you have excess pastry per brik, just fold the excess in towards the center of the brik; it will resemble an envelope.
- Slip this brik into hot oil. Fry 30 seconds on one side, or until the phyllo is a golden brown color. Turn it, and fry the other side, also 30 seconds, or until the color is golden brown.
- Continue with the other briks.
- Serve with lemon wedges to squeeze into every bite, salad and tomato.
Nutrition Facts : Calories 1827, Fat 181.7, SaturatedFat 30.7, Cholesterol 242.4, Sodium 735.3, Carbohydrate 17.1, Fiber 3, Sugar 0.6, Protein 38.9
TUNISIAN BRIK
Provided by Florence Fabricant
Categories appetizer
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place potato in salted water to cover, bring to a boil and cook until tender. Drain, and mash with olive oil.
- Heat 2 cups of grapeseed or canola oil in deep 10-inch skillet to 350 degrees.
- Place spring-roll wrapper on saucer. Place 3 tablespoons of mashed potatoes in middle, flattening the center to make a well. Dab it with 1/4 teaspoon harissa if desired. Sprinkle with some capers and parsley.
- Break an egg into the center. Taking care so that none of the egg seeps out, fold over one point of the spring-roll wrapper to meet the opposite point, to make a triangle.
- Gently slip the filled brik off the saucer and into the hot oil. Cook a minute or so, until golden on the underside, turn over and cook about another minute. Remove from the oil with a spatula, and drain briefly on absorbent paper. Prepare the remaining briks, fry them and serve while still hot, with lemon wedges.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 20 grams, Carbohydrate 16 grams, Fat 23 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 3 grams, Sodium 306 milligrams, Sugar 1 gram, TransFat 0 grams
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