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!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIc5rXM6UTLn7wNK8BRz7SD9T2e1Hl__CPHV7GSI8b3PUVie4Jmma3GlaqpWCN0ZRgnYXeCI-ihgNYO9egvkkv79_gX8AohyphenhyphenDCEjZmbi-gukVbuL4Zm7wU6N59-eAcnmTCfGKDs6nO8M8/s200/DSCN0471.JPG) | 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.
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgejw2J542XGzmt-RER1P44zR9R0SWLU4-exuSUvmdMv24oYYrcxuP0ma5OGfJYQEcZXGgbyfbTKxVB3kNXZQx3dxqqnE-BQiSio3CijlyiEzMdBAhuyKk0zJFybch3TxtlhUWSh1IZ4W0/s200/DSCN0474.JPG) | The sheets were rather large, so I cut them into sixths.
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWgO3GYM0mjQiBfTpynmLCi70uPSQsoyK7tOMxyMokAhEUO3seb0YWAx0IY9L6uPmdLjP-idoF3hmyPb3wt9mMc47NIji0kHOXkljSPVZsZRl7naJQGLBx_ohB1J_k-XubDZLnJIYXU8Y/s200/DSCN0475.JPG) | 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. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1odv383-ZTPbl4mA-bD2mJuD2iQmAQkSwn0OU8llWHdsYVuaa8gEZlemzYz5tLoCbCsFR67M-2bi777LQP3g3Vcczz6UNO6ec6tyrnm94reQMTXF6Dl3l-l7VTJDWayrQKx9juA-RZX4/s200/DSCN0476.JPG) | 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. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0_cP5ZKDX9tdYvGDX6uODvVdw283qo7_n96naXNf53i8u4BHHf6XmfREM0HCihC9Bkn7Gp7dRV-A4MOcvdikHuHqdNG_7qvDIUAbzifkU32YkaHDUe-PYBp8b5CQuX7ikPKvNTCJ7yAo/s200/DSCN0479.JPG) | ![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLOGqoSZKqprmuhfwVeKthkw-LzREFPqj1ylEuFeVqx0nu3JEPHg39SWXTAcoSrzCkPW8umpyYhpmQplj1kJA_rF39_7nLxiYD6sOS7KBwiU-VNRUaWd0S4sIuuP1psvqZjxVPU6phCBU/s200/DSCN0480.JPG) |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-439f47V0cB3tWkjL59UAVKilfQDmsucbveC5jfSsdDt5dinyt9lmUavGIHW_9nCWNCbAgNb-M1uaLOsJVnMxpe6ilLO8qMGd6NZKmIGjvsNgD0D5firs6pKE9gBch-KxvhkgOXyO6Uc/s200/DSCN0484.JPG) | 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!