Tunisian Brik
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:6 servings
- 1large baking potato, about 10 ounces, peeled and diced
- Salt
- 1tablespoon extra virgin olive oil
- Canola or grapeseed oil for frying
- 6spring-roll wrappers
- 1½teaspoons harissa (chili paste, sold in fancy food or Middle Eastern shops), optional
- 2teaspoons drained capers
- 1tablespoon chopped flat-leaf parsley
- 6medium-size eggs
- 1lemon, cut in 6 wedges
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
308 calories; 24 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 6 grams polyunsaturated fat; 17 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 7 grams protein; 321 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Place potato in salted water to cover, bring to a boil and cook until tender. Drain, and mash with olive oil.
- Step 2
Heat 2 cups of grapeseed or canola oil in deep 10-inch skillet to 350 degrees.
- Step 3
Place spring-roll wrapper on saucer. Place 3 tablespoons of mashed potatoes in middle, flattening the center to make a well. Dab it with ¼ teaspoon harissa if desired. Sprinkle with some capers and parsley.
- Step 4
Break an egg into the center. Taking care so that none of the egg seeps out, fold over one point of the spring-roll wrapper to meet the opposite point, to make a triangle.
- Step 5
Gently slip the filled brik off the saucer and into the hot oil. Cook a minute or so, until golden on the underside, turn over and cook about another minute. Remove from the oil with a spatula, and drain briefly on absorbent paper. Prepare the remaining briks, fry them and serve while still hot, with lemon wedges.
Tip
- Instead of potato, the contents of a 6-ounce can of tuna in olive oil, drained and mashed, may be used. Ricotta cheese, small cooked shrimp, lump crab meat or cooked, seasoned finely chopped beef or chicken are other possible fillings.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
There aren’t any notes yet. Be the first to leave one.
Sarah W
Made this last night- it was delicious! I'd suggest - evenly sprinkling the capers parsley and harissa or mixing them through the potatoes - using SMALL eggs- I couldn't make the well big enough for my eggs so I used the yolk only so I didn't have leakage
Private notes are only visible to you.
Advertisement
