Brika: Tunisian Turnovers |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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. Ingredients:
1 (5 ounce) can tuna, drained of oil or 1 (5 ounce) can water |
4 medium baking potatoes, boiled and mashed |
1/2 cup scallion, chopped fine |
1/2 cup fresh parsley leaves, chopped fine |
1/2 cup cilantro leaf, chopped fine |
2 to 3 ounces greek feta cheese, crumbled |
4 eggs |
1 teaspoon turmeric |
1/2 tablespoon ground caraway |
1/2 tablespoon ground coriander |
1/2 tablespoon garlic powder |
1 -2 tablespoon capers |
salt and pepper, to taste |
2 cups canola oil or 2 cups vegetable oil |
1 (8 ounce) package egg roll wraps |
Directions:
1. 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.
2. Place 2 cups of oil into a frying pan and heat.
3. Open egg roll wraps (but leave them covered with a damp towel so they will not dry out).
4. Take out 1 wrapper and spoon about 3 tablespoons onto 1/2 of the wrap. Fold to form a triangle.
5. Repeat with the filling and wrappers until you have exhausted the mixture.
6. Place the brika into the hot oil and fry until it is all white on top.
7. Turn the brika over and continue frying until light golden in color.
8. Remove brika and place on a paper towel to drain the excess oil.
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