Ingredients with Measurements:
- 6 sheets of brik pastry
- 2 cans of tuna, drained
- 1/2 cup of pitted olives, chopped
- 1/2 cup of chopped parsley
- 1/2 cup of chopped cilantro
- 1/2 cup of chopped green onions
- 2 tablespoons of capers
- 2 tablespoons of lemon juice
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of cumin
- 1/4 teaspoon of paprika
- 2 eggs
- 1/4 cup of vegetable oil
Special equipment needed:
- Frying pan
- Mixing bowl
- Pastry brush
Step-by-step instructions:
1. In a mixing bowl, combine the drained tuna, chopped olives, parsley, cilantro, green onions, capers, lemon juice, salt, black pepper, cumin, and paprika. Mix well.
2. Beat the eggs in a separate bowl.
3. Lay out one sheet of brik pastry on a clean surface. Brush the edges with the beaten eggs.
4. Spoon a portion of the tuna mixture onto the center of the pastry sheet.
5. Fold the pastry sheet over the filling to form a triangle. Press the edges together to seal.
6. Repeat with the remaining brik pastry sheets and tuna mixture.
7. Heat the vegetable oil in a frying pan over medium heat.
8. Fry the briks for about 2-3 minutes on each side, or until golden brown.
9. Remove the briks from the pan and place them on a paper towel to drain any excess oil.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
6 servings
Nutritional information:
Calories per serving: 300
Fat: 18g
Carbohydrates: 20g
Protein: 15g
Substitutions for ingredients:
- Canned salmon can be used instead of tuna.
- Kalamata olives can be used instead of pitted olives.
- Dill can be used instead of cilantro.
Variations:
- Brik with chicken and vegetables
- Brik with cheese and spinach
- Brik with shrimp and mushrooms
Tips and tricks:
- Use a pastry brush to brush the edges of the brik pastry with the beaten eggs to ensure a tight seal.
- Be careful not to overfill the briks, as this can cause them to burst open during frying.
- Serve the briks hot for the best flavor and texture.
Storage instructions:
The briks can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the briks, place them in a preheated oven at 350°F for 5-10 minutes, or until heated through.
Presentation ideas:
Serve the briks on a platter with a side of harissa sauce for dipping.
Garnishes:
Garnish the briks with a sprinkle of chopped parsley or cilantro.
Pairings:
Pair the briks with a crisp green salad or a side of roasted vegetables.
Suggested side dishes:
- Roasted eggplant
- Couscous salad
- Grilled zucchini
Troubleshooting advice:
- If the briks burst open during frying, try using less filling or folding the pastry more tightly.
Food safety advice:
- Make sure to drain the tuna and olives well to prevent excess moisture in the filling.
- Use a thermometer to ensure the oil is heated to the correct temperature before frying.
Food history:
Brik is a traditional Tunisian pastry that is typically filled with egg, tuna, or meat.
Flavor profiles:
The brik pastry is crispy and flaky, while the filling is savory and slightly tangy from the lemon juice and capers.
Serving suggestions:
Serve the briks as an appetizer or as a main course with a side dish.
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Region: Tunisian