BRIKA: TUNISIAN TURNOVERS
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Combine tuna, mashed potatoes, scallions, parsley, cilantro, feta, eggs, ground caraway, ground coriander, garlic powder, capers, and salt and pepper. Mix well so all ingredients are mashed together.
- Place 2 cups of oil into a frying pan and heat. Open egg roll wraps (but leave them covered with a towel so they will not dry out). Take out 1 wrapper and spoon about 3 tablespoons onto 1/2 of the wrap. Fold to form a triangle. Repeat with the filling and wrappers until you have exhausted the mixture.
- Place the brika into the hot oil and fry until it is all white on top. Turn the brika over and continue frying until light golden in color. Remove brika and place on a paper towel to drain the excess oil. Transfer to a clean plate.
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
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 (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 BRIKS (BREK)
Provided by David Kamen
Categories Egg Onion Appetizer Side Fry Lunch Tuna Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- To prepare the filling:
- 1. In a medium skillet over medium heat, melt the butter. Add the onions and cook, stirring occasionally, until tender, about 10 minutes. Transfer to a medium mixing bowl and cool.
- 2. Add the tuna, capers, cheese, and parsley to the onions. Season with salt and pepper to taste and stir to combine. Set aside.
- To assemble:
- 1. In a wide, high-sided skillet over medium-high heat, add enough oil to come up the sides of the pan about 1 1/2 inches. Heat the oil to 350°F for frying.
- 2. Quickly spread the egg roll wrappers out on a work surface and brush the edges with the egg white. Place a rounded spoonful of filling (2 to 3 tablespoons) just off center on each wrapper. Using a spoon, press a well into the center of the filling. Break an egg over each portion of filling, catching it in the well.
- 3. Carefully fold each egg roll over to form a triangle, keeping the egg inside its well. Press the edges together to seal closed. For a sturdier pocket, fold each rim over itself by about a 1/2 inch and press to seal.
- 4. Working in batches, gently slide the briks into the hot oil. Spoon hot oil over any dough that may not be submerged. Fry, turning gently as needed, until the briks are golden brown and crispy, 3 to 4 minutes. Drain the cooked briks on a cooling rack set over a sheet pan while the others finish cooking. Serve warm with wedges of lemon.
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