Recipe by Avon- status quo PRO
"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."
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onion, finely chopped
2 (5 ounce) cans
tuna packed in oil, drained
chopped fresh parsley
capers, or to taste
grated Parmesan cheese
salt and pepper to taste
vegetable oil for frying
lemon, cut into wedges
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.
In Morocco we call them Briwat. You can replace tuna with chicken, seafood or ground beef.
The recipe is phenomenal, but phyllo dough and I don't work well together.
A crowd-pleaser! So unique to serve. Best part, there was a ton of tuna left and I mixed it with a tablespoon of Mayo and had a restaurant-quality tuna melt for lunch the next day.
This recipe was a huge hit at my Moroccan-themed dinner party.
* Percent Daily Values are based on a 2,000 calorie diet.
Mama Marie's Moroccan Tuna Brik
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 61
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