Tunisian Briks Brek Recipes

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.

BRIK (TUNISIAN TUNA AND EGG TURNOVER)

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)

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)

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.