READY IN 40 mins

Mama Marie's Moroccan Tuna Brik

Read Reviews (3)

"A triangle shaped fried appetizer famous throughout the Middle East. This is my mothers recipe for her tuna filled ones. If you can find Italian tuna packed in olive oil, this is most preferable." — Avon- status quo PRO

Directions

Melt the butter in a skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Transfer the onion to a mixing bowl, and stir in the tuna, parsley, capers, and Parmesan cheese; season to taste with salt and pepper.
Cut the phyllo sheets in half lengthwise, ending up with long, narrow sheets. Lay out one strip of phyllo at a time on your work surface with one of the narrow ends close to you. Place a heaping tablespoon of filling 1 inch from the end closest to you. Fold the bottom right corner over the filling to the left edge to form a triangle. Fold the triangle up, bringing the point at the bottom left up to rest along the left edge. Turn the lower left corner over to touch the right edge. Continue turning the triangle over in this manner until you reach the end of the phyllo. Lightly brush the last inch of phyllo with water to seal. Repeat with the remaining filling and phyllo dough.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Fry the brik in the preheated oil in batches until golden brown and crispy, about 3 minutes. Drain the brik on a paper towel-lined plate. Serve with lemon wedges.

Kitchen-Friendly View

PREP 30 mins
COOK 10 mins
READY IN 40 mins

Footnotes

Editor's Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Reviews More Reviews

Dec 04, 2011

I had some leftover fyllo dough and decided to try this out. The first one I folded was a little sloppy but then I realized I didnt have to go all the way to the edges when folding and they came out a lot tighter. Instead of frying I baked them at 350F for 25 minutes or a little longer depending on how crispy you want them. I sprayed the baking sheet with oil and then sprayed the briks. Thank you for this recipe! I will make this again.

—DanielW

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Aug 19, 2011

In Morocco we call them Briwat. You can replace tuna with chicken, seafood or ground beef.

—Casanada

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6 Ratings

Apr 28, 2013

This recipe was a huge hit at my Moroccan-themed dinner party.

—Avocat

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Nutrition

Calories
103 kcal
5%

Carbohydrates
6 g
2%

Cholesterol
4 mg
1%

Fat
6.8 g
10%

Fiber
0.5 g
2%

Protein
4.7 g
9%

Sodium
127 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mama Marie's Moroccan Tuna Brik

Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories: 103
Calories from Fat: 61

% Daily Value *
Total Fat 6.8g 10 %
Saturated Fat 1.4g 7 %
Cholesterol 4mg 1 %
Sodium 127mg 5 %
Potassium 49mg 1 %
Total Carbohydrates 6g 2 %
Dietary Fiber 0.5g 2 %
Protein 4.7g 9 %
** Sugars 0.2g
Vitamin A 1 %
Vitamin C 8 %
Calcium 2 %
Iron 6 %
Thiamin 6 %
Niacin 17 %
Vitamin B6 2 %
Magnesium 2 %
Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.