Tunisian brick pastries with tuna and capers
Looking for a starter that packs a punch? These Tunisian brick pastries with tuna and capers are a real treat! With their golden crunch and filling flavored with cumin and coriander, they embody the soul of Tunisian cuisine. By the way, a key ingredient in Tunisian dishes is harissa, but here we go for milder spices. Unlike Moroccan cuisine, which often uses cinnamon and saffron, Tunisia loves heat and fresh herbs. So, give it a try—it's simple and quick!
Ingredients
- brick pastry sheets8
- canned tuna in water150 g
- capers2 tablespoons
- potatoes2 medium
- eggs2
- fresh parsley, chopped2 tablespoons
- ground coriander1 teaspoon
- ground cumin1 teaspoon
- saltto taste
- black pepperto taste
- frying oilfor frying
Instructions
- 1
Cook the potatoes in boiling salted water until tender. Drain and mash them into a coarse purée.
- 2
In a bowl, flake the drained tuna, add the potato purée, capers, beaten eggs, parsley, coriander, cumin, salt and pepper. Mix well.
- 3
Take a brick sheet, place a tablespoon of filling in the center. Fold the sides to form a triangle or a turnover. Moisten the edges with a little water to seal.
- 4
Repeat with the remaining sheets and filling.
- 5
Heat frying oil in a deep pan. Fry the bricks one by one, 2-3 minutes per side until golden and crispy.
- 6
Drain on paper towels and serve hot, with a lemon wedge if desired.
🍽️ Rejoignez BantajCuisine gratuitement
Sauvegardez vos recettes, créez des collections et accédez au Mode Cuisine.
Avis
(0)Aucun avis. Soyez le premier a noter cette recette !