BRIKA: TUNISIAN TURNOVERS
Is this a side dish, is this an appetizer? You decide! Another reviewer used a ground beef mixture instead of the tuna. I am not sure if the egg roll wrappers come as 8 ounces, but Z wanted me to put something there. Adapted from the Food Network site. Posted for ZWT6.
Provided by Scoutie
Categories African
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Combine tuna, mashed potatoes, scallions, parsley, cilantro, feta, eggs, ground caraway, ground coriander, tumeric, 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 damp 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.
Nutrition Facts : Calories 1521.3, Fat 127.8, SaturatedFat 17.4, Cholesterol 274.6, Sodium 1043.3, Carbohydrate 66.1, Fiber 5, Sugar 4.3, Protein 30.8
CHEDDAR-CHIVE TURNOVERS
Provided by Food Network Kitchen
Yield 4 servings
Number Of Ingredients 0
Steps:
- Mix 3 tablespoons melted butter with a pinch of salt and cayenne. Lay out rounds of refrigerated biscuit dough on a parchment paper-lined baking sheet. Brush with the butter; top with shredded cheddar and chopped chives. Fold into half-moons and crimp to seal, then bake as the label directs. Brush with more butter.
SPINACH AND PANEER TURNOVERS WITH MANGO BASIL CHUTNEY
Provided by Food Network
Categories appetizer
Time 1h20m
Yield 18 turnovers
Number Of Ingredients 24
Steps:
- For the turnovers: Preheat the oven to 350 degrees F.
- Put the cumin seeds into a small skillet over medium heat and toast them until they are aromatic, about 30 seconds. Put into a bowl along with the flour and salt and stir to combine. Add 3 tablespoons oil and 1/4 cup water and begin kneading, adding a little more water if there is excess flour and it seems too dry. Continue to knead the dough until it is smooth and soft. Cover loosely with a towel and set aside.
- Heat the remaining 3 tablespoons oil in a large skillet over medium-high heat. Add the onions and cook until soft and golden, about 3 minutes. Add the fenugreek seeds and garam masala and continue to stir and cook for 2 minutes. Add the spinach and season with salt. Stir until the spinach has wilted, and then transfer into a large bowl. Let cool, and then crumble the paneer into it. Stir gently to combine.
- Cut the dough into 6 pieces and roll each one out into a very thin circle, like a tortilla. Cut into 3 even strips and brush the edges with a bit of water. Place a tablespoon of filling in the center of each strip. Fold the dough over the filling and then seal tightly. Place the turnovers onto a lightly oiled or nonstick baking sheet and bake until golden brown, 20 to 25 minutes.
- Meanwhile, for the chutney: Put the basil, ginger, vinegar, cardamom, Five-Spice Blend, chili, mango, lime juice, salt and sugar in a blender and pulse until smooth. Store in an airtight container in the refrigerator until serving.
- Serve the turnovers with the mango and basil chutney.
- Toast the peppercorns in a hot pan until they are aromatic, about 1 minute. Put into an electric spice grinder along with the star anise, cloves and fennel seeds and process into a powder. Add the cinnamon and process for a few seconds to combine. Store in an airtight jar.
TUNISIAN POTATO TURNOVERS
For Hanukkah, it is traditional to eat oil-rich foods in honor of the miracle of the Temple lamp. This mashed potato-filled pastry is easy to put together using egg roll wrappers. Adapted from a recipe in Joyce Goldstein's cookbook, Saffron Shores.
Provided by SharleneW
Categories Potato
Time 1h
Yield 12-16 appetizer servings, 48 serving(s)
Number Of Ingredients 12
Steps:
- Boil potatoes in salted water until they mash easily, about 15 minutes.
- Drain and mash with potato masher until smooth.
- In small frying pan over medium heat, stir onion and garlic in oil until onion is very limp, about 10 minutes.
- Cook slowly--reduce heat if it starts to brown.
- When onions are soft, stir in potatoes, parsley, cilantro, capers, salt and pepper.
- In a small bowl, beat egg yolk to blend; add to potato mixture and mix well.
- In another small bowl, beat egg white to blend.
- Cut egg egg roll wrapper into four squares (keep covered with plastic wrap until ready to use or it will dry out).
- Place about 1 1/2 teaspoons potato mixture in the center of each square.
- Brush edges lightly with egg white.
- Fold each square diagionally over filling to form a triangle; pinch edges to seal.
- Pour 2 inches of oil into a heavy 5-quart pan over medium heat.
- When oil reaches 375 degrees F, using a slotted spoon or a mesh basket and working in batches of 6 to 12 (cook only what will fit easily in one layer) lower pastries into oil.
- Fry until golden brown, turning once, 3 to 5 minutes total.
- Transfer to paper towel-lined baking sheets to a 200 degree F oven and keep warm up to 30 minutes.
- Allow oil to return to 375 degrees F before you put in next batch.
Nutrition Facts : Calories 35.9, Fat 0.5, SaturatedFat 0.1, Cholesterol 5.1, Sodium 101.8, Carbohydrate 6.6, Fiber 0.4, Sugar 0.2, Protein 1.1
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 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.
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