BRIKA: TUNISIAN TURNOVERS
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
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
Categories Egg Fish Herb Onion Appetizer Breakfast Fry Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 (first course or light supper) servings
Number Of Ingredients 15
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.
BAKED TUNISIAN CARROT, POTATO AND TUNA FRITTATA
Tunisians often add tuna to their frittatas. I've tried this one with both tuna packed in olive oil and in water, and find that the tuna packed in water becomes too dry when the omelet bakes.
Provided by Martha Rose Shulman
Categories dinner, easy, weekday, main course
Time 1h
Yield Serves six to eight
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees. Steam the potatoes and carrots above 1 inch of boiling water until tender, about 10 minutes.
- Place the oil in a 2-quart baking dish or a 9-inch cast iron skillet. Rub the oil over the sides of the pan, and place in the oven. Meanwhile, whisk the eggs in a large bowl. Whisk in garlic, caraway, salt (about 1/2 teaspoon) and pepper to taste and harissa. Stir in the potatoes, carrots, tuna and parsley. Remove the baking dish from the oven, scrape the egg mixture into the hot baking dish and place in the oven.
- Bake 30 to 35 minutes until lightly colored on the top and set. Allow to cool for 10 minutes or longer before serving. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 189, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 352 milligrams, Sugar 3 grams, TransFat 0 grams
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.
BRIKA: TUNISIAN TURNOVERS
Is this a side dish, is this an appetizer? You decide! Another reviewer used a ground beef mixture instead of the tuna. I am not sure if the egg roll wrappers come as 8 ounces, but Z wanted me to put something there. Adapted from the Food Network site. Posted for ZWT6.
Provided by Scoutie
Categories African
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 1521.3, Fat 127.8, SaturatedFat 17.4, Cholesterol 274.6, Sodium 1043.3, Carbohydrate 66.1, Fiber 5, Sugar 4.3, Protein 30.8
TUNISIAN TUNA AND EGG SALAD
Make and share this Tunisian Tuna and Egg Salad recipe from Food.com.
Provided by Chocolatl
Categories Lunch/Snacks
Time 15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine vinegar, olive oil, mint and harissa in a large bowl.
- Add pepper, fennel, onion and tomato with dressing and toss to combine.
- Season to taste with salt and pepper.
- Spoon salad onto plates or a serving dish.
- Top with tuna, egg, capers and olives.
TASTY TUNA TURNOVERS
You'll have both kids and adults eating out of your hand with these speedy and simple pockets of tuna, celery and cheese tucked in a warm, flaky crust. Thanks to Brenda Rohlman from Kingman, Kansas for sharing the recipe.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the tuna, egg, celery and mayonnaise; set aside. Separate crescent dough into eight rectangles; seal perforations. Top each with tuna mixture and cheese. Fold in half; pinch edges to seal. , Place on an ungreased baking sheet. Bake at 425° for 10-15 minutes or until golden brown.
Nutrition Facts : Calories 275 calories, Fat 18g fat (7g saturated fat), Cholesterol 59mg cholesterol, Sodium 483mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 0 fiber), Protein 14g protein.
CRUNCHY TUNA TURNOVERS
"I used to work with a cook who considered this sandwich one of his specialties," says Denise Hollebeke of Penhold, Alberta. "Once I tried it, I could see why. It's a great change from a traditional tuna sandwich."
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine tuna, cheese, mayonnaise, olives and lemon-pepper; set aside. On a lightly floured surface, flatten each biscuit into a 5-in. circle. Spoon 2 rounded tablespoonfuls of tuna mixture onto one side of each circle. Fold dough over filling; press edges with a fork to seal., Place egg and potato chips in separate shallow bowls. Dip turnovers in egg, then coat with chips. Place on an ungreased baking sheet. Make a 2-1/2-in. slit in top of each turnover. Bake at 375° for 18-21 minutes or until golden brown.
Nutrition Facts : Calories 225 calories, Fat 12g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 515mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 0 fiber), Protein 9g protein.
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