Moroccan Tuna Briouats Stuffed Pastries Recipes

NAZOOK, BUTTERY ARMENIAN STREUSEL-STUFFED PASTRIES

Steps:

• Make the dough:.
• Mix sugar and yeast in a small bowl. Add lukewarm water and mix. Set aside until frothy, ~2-3 minutes.
• In a large saucepan over low heat, melt the butter and sugar.
• Measure the rest of the dough ingredients into a bowl and add the butter mixture.
• Stir and knead for 5-10 minutes.
• Divide the dough into 8 equal portions, shape each into a ball, wrap each in plastic.
• Chill in the fridge for 6 hours.
• Make the filling:.
• Add a teaspoon of sugar to a small mortar and pestle, add the saffron threads and crush them to a powder.
• Then steep in hot water, maybe 5 minutes.
• In a clean bowl, measure the dry ingredients for the filling.
• Cut butter into the dry ingredients using a fork or your clean hands to a sandy consistency.
• Add the vanilla, then steeped saffron.
• Put it all together:.
• Remove dough from fridge and set aside to warm to room temp, 15-20 minutes.
• Preheat oven to 325 F, then immediately reduce temperature to 300°F.
• Make the glaze by beating together one egg and a splash milk in a small bowl.
• Lightly dust a rolling pin and clean surface with flour.
• Unwrap one of the dough balls and roll it out to about 1/8th inch thickness.
• Sprinkle a couple tablespoons of the filling over the dough and gently press filling into the dough with the rolling pin.
• Roll the dough over from one end to the other end, carefully tucking it the filling in to form a log.
• Line a baking sheet with parchment paper.
• Transfer the stuffed dough log to the baking sheet.
• Using a sharp knife, cut log into about 6 pieces.
• Repeat the process with another dough ball, leaving about 1/2-inch of space between the cookies as they will plump up in the oven.
• About 3 dough balls/logs will fit onto a standard cookie sheet.
• Brush the tops of the nazook with egg + milk glaze and bake for roughly 20 minutes, until golden brown.
• These pastries are best when eaten fresh from the oven. Store them in a metal cookie tin for a couple of weeks. Nazook also freezes well. Anoush!

MOROCCAN-SPICED TUNA

Steps:

• Put the coriander, garlic, spices and lemon juice into a blender and blitz to a purée. With the motor running, slowly add the olive oil until you get a smooth, thick sauce. Set aside.
• Sit the tuna steaks in a non-metallic dish and cover with two-thirds of the sauce. Cover with cling film, then leave to marinate in the fridge for about 20 mins (or for up to 4hrs).
• Heat a griddle pan or grill. Shake off any excess marinade, season the tuna steaks, then cook for 2-4 mins, depending on thickness for medium rare, turning once (cook 2 mins more for well done). Drizzle over the remaining sauce paste to finish. Try serving with new potatoes; for a Moroccan twist, toss melted butter, harissa spice mix and chopped coriander leaves through the potatoes.

MOROCCAN TUNA BRIOUATS (STUFFED PASTRIES)

Steps:

• Note: I use Samosa spring roll pastry sheets which are 3x9 inches. If you are using egg roll wrappers that are 7x7 inches they need to be cut in half so they measure 3.5x7.
• Set out the frozen spring roll pastry so it can thaw (around 30 minutes).
• If using raw potatoes, peel & dice them, then boil them until just tender. Set aside to be used later. If using canned diced potatoes drain the water & set aside to be used later.
• Drain the water from the tuna & place in a medium bowl. Chopped the parsley & cilantro together then add it to the tuna.
• Mix the onions, olives, harissa, & spices together then add to the tuna. Add the olive oil to the tuna & stir until all the ingredients are well blended. Lastly, add the potatoes & carefully stir in so they do not break apart.
• Note: Keep the wrappers under a damp towel so they do not dry out.
• Put 2 tablespoons of the filling at the top of a pastry strip. Fold over into a triangle, then fold over again & again.
• Lightly brush the end of the pastry strip with egg yolk & fold closed. (The egg yolk helps hold the strip together). Repeat the last 2 steps until all the filling is gone.
• Heat the oil (canola or peanut) in a medium pan. Once hot add about 5 triangles to the oil. Fry until golden brown, turning once. Repeat until all the triangles are cooked.
• Variation: Preheat the oven to 350 degrees & bake for 20-30 minutes. The pastries should be puffed & golden brown on both sides.