Brik Tunisian Tuna And Egg Turnover Recipes

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BRIKA: TUNISIAN TURNOVERS



Brika: Tunisian Turnovers image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

1 can of tuna, drained of oil or water
4 medium sized baking potatoes, like russets, boiled and mashed
1/2 cup scallions, chopped fine
1/2 cups parsley leaves, chopped fine
1/2 cups cilantro leaves, chopped fine
2to 3 ounces Greek feta cheese crumbled
4 eggs
1/2 tablespoon ground caraway
1/2 tablespoon ground coriander
1/2 tablespoon garlic powder
1 to 2 tablespoons capers
Salt and pepper, to taste
2 cups canola or vegetable oil
1 package egg roll wrappers

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 TUNA-AND-EGG TURNOVER



Tunisian Tuna-and-Egg Turnover image

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

1 (6-ounce) can tuna in olive oil, drained
1/4 cup chopped scallions
1/4 cup chopped fresh flat-leaf parsley
1 1/2 tablespoons drained capers, coarsely chopped
2 tablespoons extra-virgin olive oil plus additional for brushing
1/4 teaspoon salt
1/4 teaspoon black pepper
1 egg white
1 tablespoon water
About 3 cups vegetable oil
6 (8-inch-square) spring-roll wrappers
6 whole eggs (preferably medium)
Accompaniment: lemon wedges
Special Equipment
a deep-fat thermometer; 2 pastry brushes

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.

BRIK (TUNISIAN TUNA AND EGG TURNOVER)



BRIK (TUNISIAN TUNA AND EGG TURNOVER) image

Categories     Egg     Fry

Yield 4 servings

Number Of Ingredients 8

1 small onion (optional)
1 six-ounce can of tuna
2 tablespoons of chopped parsley
2 tablespoons of grated Parmesan
4 eggroll or spring roll wrappers
4 small eggs
Olive oil for frying
Lemon wedges

Steps:

  • Mix together tuna, parsley, Parmesan cheese, salt and pepper. Spoon about one fourth of the filling onto one half of each wrapper, making a well to hold most of the egg. Break an egg into each well and fold wrapping into triangle shape to cover the mixture and the egg. Seal both sides of the wrapping together. Fry in one half inch of hot olive oil (vegetable oil can be used, but olive oil works best). When brown on one side, flip over to continue frying. A couple minutes on each side is enough if the oil is hot enough. Serve sprinkled with lemon juice.

TUNISIAN BRIK (ESSENTIAL MEDITERRANEAN)



Tunisian Brik (Essential Mediterranean) image

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

2 ounces butter, melted
1 small onion, finely chopped
6 1/2 ounces tuna in vegetable oil, drained
1 tablespoon capers, rinsed and chopped
2 tablespoons flat leaf parsley, finely chopped
2 tablespoons parmesan cheese, grated
6 sheets phyllo pastry
2 small eggs

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



Tunisian Egg Briks image

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

4 eggs
4 phyllo pastry sheets
1 (320 g) can tuna in vegetable oil, drained
3/4 cup parmesan cheese
3/4 cup mashed potatoes (optional)
4 teaspoons harissa
4 tablespoons flat leaf parsley
2 lemons
3 cups oil (for frying)

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

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