Tunisian Briks (Brek)

Name: Tunisian Briks (Brek)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 283 grams tuna, drained and flaked; 1 Tbsp capers, drained, rinsed, mashed; 8 6-inchs (6-inch) prepared egg roll wrappers; 1 egg white, lightly beaten with 1 teaspoon of water; 8 larges eggs; 3 Tbsps flat-leaf parsley, chopped; 8 servings Kosher salt and freshly ground black pepper; 1 lemon, cut into 8 wedges, for serving; 473 milliliters olive oil, for frying; 2 mediums onions, peeled and finely chopped; 3 Tbsps grated Parmesan cheese; 2 Tbsps unsalted butter

Tunisian Briks (Brek) might be just the main course you are searching for. This recipe serves 8. One serving contains 234 calories, 18g of protein, and 16g of fat. This recipe covers 14% of your daily requirements of vitamins and minerals. It is a good option if you're following a pescatarian diet. If you have tuna, capers, eggs, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a medium skillet over medium heat, melt the butter.

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Butter

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Frying Pan

Add the onions and cook, stirring occasionally, until tender, about 10 minutes.

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Onion

Transfer to a medium mixing bowl and cool.

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Mixing Bowl

Add the tuna, capers, cheese, and parsley to the onions. Season with salt and pepper to taste and stir to combine. Set aside.

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Salt And Pepper

Parsley

Capers

Cheese

Onion

Tuna

In a wide, high-sided skillet over medium-high heat, add enough oil to come up the sides of the pan about 1 1/2 inches.

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Cooking Oil

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Frying Pan

Heat the oil to 350°F for frying.

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Cooking Oil

Quickly spread the egg roll wrappers out on a work surface and brush the edges with the egg white.

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Egg Roll Wrappers

Egg Whites

Spread

Place a rounded spoonful of filling (2 to 3 tablespoons) just off center on each wrapper. Using a spoon, press a well into the center of the filling. Break an egg over each portion of filling, catching it in the well.

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Egg

Carefully fold each egg roll over to form a triangle, keeping the egg inside its well. Press the edges together to seal closed. For a sturdier pocket, fold each rim over itself by about a 1/2 inch and press to seal.

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Roll

Egg

Working in batches, gently slide the briks into the hot oil. Spoon hot oil over any dough that may not be submerged. Fry, turning gently as needed, until the briks are golden brown and crispy, 3 to 4 minutes.

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Dough