Tunisian Potato Turnovers 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.

TUNISIAN POTATO TURNOVERS

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.