Tunisian Brik

Tuna and potato pastries

Tunisian Brik

These crunchy triangles called Brik in Tunisia are an essential part of North African cuisine. Immensely popular during Ramadan in North Africa and France they are the perfect appetizer and great accompanied by a soup. Hundreds of variations exist in the Maghreb, this one is filled with tuna and potato a classic combination in Tunisia and eastern Algeria. These fried pockets of joy are easy to personalize with an infinite amount of fillins from meat, to tuna, eggs, olives…

⏰Prep Time: 30 min ⏲️Cooktime: 10 min 🍽️Servings: 4

Ingredients:

• 10 sheets of brick pastry
• 1 can of tuna
• 1 large potato
• 3 triangles of laughing cow cheese
• 1 tbs olive oil
• 1/2 yellow onion
• 1/4 cup parsley
• 3tbs flour
• 1/4 cup water
• 1 garlic clove
• salt
• pepper
• Harrisa
• lemon

Directions:

1. Finely dice the onion, peel, chop and boil the potatoes, and mince the parsley.
2. In a pan on medium heat add the olive oil and sauté the onion until translucent, add the garlic and sauté until fragrant.
3. To the onions add the can of drained tuna and the chopped parleys and season to taste.
4. Mash the potato in a bowl and add the laughing corn cheese and tuna mixture.
5. Cut the brick pasty sheets in half to form half circles.
6. Combine the water and flour to form a paste that will act as a glue for the pastry.
7. With a brush lightly paint the glue on the pasty and fold in half lengthwise, then place a tablespoon of the filling and fold a corner over the filling. Continue folding until the whole strip of pastry is used.
8. Heat oil in a pan for frying and fry on high heat for 1 minute per side or until golden brown and crispy.
9. Enjoy with a squeeze of lemon & harissa.