AppetizerSnack

Tunisian Brik

Name: Tunisian Brik
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 portioner
Cuisine: tunisian, north_african
Ingredients: 2 stk. brick pastry sheet; 2 stk. egg; 80 g tuna in oil drained; 100 g potato boiled and mashed; 2 spsk. fresh parsley finely chopped; 1 spsk. capers (valgfrit); 0,5 tsk. harissa (valgfrit); 1 knivspids salt; 1 knivspids black pepper; 2 kop vegetable oil for frying; 2 stk. lemon wedge (valgfrit)

Brik is a traditional Tunisian appetizer, a crispy pastry filled with a savory mixture and often a whole egg. It's quickly fried until golden brown, resulting in a delightful contrast of textures and flavors.

En original opskrift af Forkin

Tid i alt: 25 min.
Portioner: 2
Sværhedsgrad: Mellem
Pr. portion: 440 kcal

Allergenoplysninger: kan indeholde æg og fisk. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

2 stk.brick pastry sheet
2 stk.egg
80 gtuna in oil, drained
100 gpotato, boiled and mashed
2 spsk.fresh parsley, finely chopped
1 spsk.capers(valgfrit)
0,5 tsk.harissa(valgfrit)
1 knivspidssalt
1 knivspidsblack pepper
2 kopvegetable oil, for frying

garnish

2 stk.lemon wedge(valgfrit)

Udstyr

deep pan · slotted spoon · paper towels · mixing bowl

Fremgangsmåde

Trin for trin

1
In a medium bowl, combine the tuna, mashed potato, fresh parsley, capers (if using), harissa (if using), salt, and black pepper.
Ca. 3 min.
Kokkens note: Ensure the potato is well mashed for a smooth filling.
2
Lay one brick pastry sheet flat on a clean surface.
3
Place half of the tuna-potato mixture in the center of the pastry sheet, forming a small mound.
Ca. 1 min.
Kokkens note: Leave enough space around the edges to fold.
4
Carefully crack one egg directly on top of the tuna-potato mixture.
5
Fold the pastry sheet into a triangle or half-moon shape, enclosing the filling.
Ca. 1 min.
Kokkens note: Gently press the edges to seal, being careful not to break the pastry.
6
Repeat steps 2-5 with the remaining brick pastry sheet and filling.
Ca. 2 min.
7
Heat the vegetable oil in a deep pan or skillet over medium-high heat until it reaches about 170°C (340°F).
Ca. 5 min.
Kokkens note: The oil is ready when a small piece of pastry sizzles upon contact.
8
Carefully place one brik into the hot oil and fry for 2-3 minutes per side, or until golden brown and crispy.
Ca. 3 min.
Kokkens note: Adjust heat if necessary to prevent burning while ensuring the egg cooks through.
9
Remove the brik from the oil and place it on a plate lined with paper towels to drain excess oil.
Ca. 1 min.
10
Repeat with the second brik.
Ca. 3 min.
11
Serve immediately with a lemon wedge for squeezing.

Pr. portion

Næringsindhold

68%Score

Kalorier: 440kcal
Protein: 19,1g
Kulhydrat: 12,8g
Fedt: 35,8g
Kostfibre: 2,4g
Sukker: 1,8g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Brik is best enjoyed fresh; it does not store well as the pastry will lose its crispness.