Monday, January 4, 2010

Tunisian Brik

I wanted to add some more appetizers to my repertoire, so when I found a recipe for Tunisian Brik in my appetizer cookbook ("Appetizers, Finger Food, Buffet & Parties", by Bridget Jones) I had to try making it. I did make a few small changes - of course. The following is what I came up with.
  • 3 TBS butter, melted
  • 1 small red onion, finely chopped
  • 1 lb ground turkey
  • 1 garlic clove, minced
  • 1 TBS lemon juice
  • 2 TBS finely chopped cilantro
  • 1-2 eggs, scrambled
  • phyllo dough
Start by mixing everything but the egg and phyllo dough in a frying pan and cook until meat is thoroughly cooked. Then it is on to phyllo dough!

Let me start by saying that phyllo dough is a mother to work with! It is very thin, tears easily, dries out quickly, and then crumbles. I kept a mister handy to keep the dough moist; but be careful! If you get the dough too moist, it sticks to everything!

I laid out two sheets. the recipe called for brushing with melted butter, but due to the delicacy of these sheets, I sprayed them with Pam instead.
The sheets were rather large, so I cut them into sixths.
Then I folded each of the pieces until they made 3"x3" squares.

They don't need to be perfectly even. As you can see, some parts have more layers than others.
Place a tablespoon of the meat filling in the center of each square and a teaspoon of egg over that.

Fold the phyllo corner to corner and seal with a little water. Place the triangles on a greased/oiled baking sheet and drizzle with olive oil.
Bake at 425F for 8-10 minutes. They should be golden brown.

These were AWESOME! And once you get the hang of handling the phyllo dough, they are amazingly easy to make!


Annelie said...

Nope, no morels here. Briks look good though.


Sylvana said...

Annelie, I did make something with them, and it was GOOD. I haven't posted it here yet because I have been SWAMPED! Soon, though. Best ways to make them is sauteed in butter or you can bread and fry them. YUM!