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 TUNA-AND-EGG TURNOVER

Steps:

• Mash together tuna, scallions, parsley, capers, olive oil, salt, and pepper in a bowl until tuna is broken up and mixture is combined well.
• Stir together egg white and water in a cup with a fork.
• Put oven racks in upper and lower thirds of oven and preheat oven to 200°F.
• Heat 1/2 inch vegetable oil in a 12-inch heavy skillet until it registers 350°F on thermometer.
• While vegetable oil is heating, arrange 2 spring-roll wrappers on a work surface and brush centers lightly with olive oil (do not oil edges). Leaving a 1-inch border all around, put 2 tablespoons tuna mixture near lower right corner of 1 wrapper and form mixture into a ring (about 1/2 inch high and 3 inches in diameter) to contain egg.
• Repeat procedure with other wrapper. Brush edges of both wrappers with egg white mixture (use separate brushes for oil and for egg white), then break an egg inside each "ring" and season eggs lightly with salt and pepper. Fold top left corner of each wrapper over egg to form a triangle and press edges together to seal.
• Immediately lift 1 brik gently by tip of triangle and lower into oil, keeping long side of triangle in center of skillet. Repeat with second brik and fry briks, lapping oil over exposed wrappers with a metal spatula, until undersides are golden, about 1 minute. Flip each brik over sideways with aid of 2 metal spatulas, so long side of each triangle stays in center, then continue to fry, lapping exposed wrapper with oil, until wrapper is golden and egg is cooked but yolk is still runny, about 1 minute more. Transfer to paper towels to drain briefly, then put on a baking sheet and keep warm in oven while making remaining briks.
• Make more briks in same manner (using a second baking sheet for keeping last batches warm). Return oil to 350°F between batches.
• Serve briks warm.

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.

POTATO AND TUNA TURNOVERS

Steps:

• Place potatoes, whole eggs (do not crack), and 1 teaspoon salt in heavy large pot. Add enough cold water to cover. Partially cover pot. Bring to simmer over medium heat. Simmer 10 minutes. Remove eggs. Continue simmering until potatoes are tender, about 15 minutes longer. Drain. Transfer potatoes to large bow. Crack eggs; remove shells. Add eggs to bowl with potatoes. Using fork, coarsely mash potatoes and eggs. Mix in tuna, reserved tuna oil, green onions, capers, 1/4 teaspoon pepper, and remaining 3/4 teaspoon salt; set aside.
• Line 2 baking sheets with plastic wrap. Stack phyllo sheets on work surface. Using shears and a 9-inch plate as a guide, cut phyllo into 18 rounds. Working quickly, stack 3 phyllo rounds on work surface. (Cover remaining phyllo sheets with plastic, then damp kitchen towel to prevent drying.) Place generous 1/4 cup filling in center of phyllo. Sprinkle with 1/6 of parsley. Brush edge with oil. Fold phyllo to form half-moon, pressing slightly. Fold edge over, pressing to seal. Transfer turnover to baking sheet. Repeat with remaining phyllo, filling, parsley, and oil.
• Line baking sheet with 3 paper towels. Pour oil into large skillet to depth of 1/2 inch. Heat oil to 350°F. Slide 1 turnover into oil. Fry until bottom is golden, about 1 minute. Using slotted spatula, transfer turnover onto plate; tuno over. Slide back into oil. Fry until bottom is golden, about 1 minute. Drain on baking sheet. Repeat with remaining turnovers.

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.