Brika Recipes

BRIKA: TUNISIAN TURNOVERS

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.

SMOKED HAM AND GOAT CHEESE TURNOVERS

Steps:

• Using a round pastry cutter, cut the pastry into 2-inch rounds. Roll the remaining scrap into a ball and roll out with a rolling pin into a 1/4-inch thick sheet and continue to cut rounds of puff pastry until you've used up all of the pastry. As you cut the pastry, place it on a cookie sheet lined with waxed paper and refrigerate it until the filling has been made.
• For the filling, put the remaining ingredients, except the egg wash, into a food processor and pulse for 1 to 2 minutes to combine well. Scrape the sides of the bowl carefull with a rubber spatula and pulse again briefly.
• Heat a deep fat fryer to 365 degrees.
• Lightly brush a round of pastry with some of the egg wash. Place 1 teaspoon of the ham filling in the center of the round and fold the dough in half to create a dumpling. Continue to fill the pastry in this way until all of the filling and pastry has been used up. Place the finished turnovers on a parchment paper-lined cookie sheet, brush the tops with the remaining egg wash, and deep fry in batches for several minutes until rich golden brown. Drain on paper towels and serve immediately.

BRIKA: TUNISIAN TURNOVERS

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.

TUNISIAN BRIK

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.