Mama Marie's Moroccan Tuna Brik Recipe - Allrecipes.com
Mama Marie's Moroccan Tuna Brik Recipe
  • READY IN 40 mins

Mama Marie's Moroccan Tuna Brik

Recipe by  

"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."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 20 brik Change Servings
ADVERTISEMENT
  • PREP

    30 mins
  • COOK

    10 mins
  • READY IN

    40 mins

Directions

  1. 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.
  2. 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.
  3. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  4. 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

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.
ADVERTISEMENT

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.

 
Aug 19, 2011

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

 

8 Ratings

Jul 15, 2014

The recipe is phenomenal, but phyllo dough and I don't work well together.

 
Jul 03, 2013

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.

 
Apr 28, 2013

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

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

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.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

It’s Ghouls’ Night Out
It’s Ghouls’ Night Out

Get cute n’ creepy recipes to feed all your little monsters.

Allrecipes Cooking School
Allrecipes Cooking School

It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.

Football Food for the Win
Football Food for the Win

All the game-day eats you need to crush the tailgate competition.

Related Videos

Making Spicy Tuna Rolls

Learn how to make spicy tuna sushi rolls at home.

Coconut Cashew Tuna Tartare

See how to make spicy tuna tartare with toasted cashews and coconut milk.

Olive Oil Poached Tuna

Ahi tuna steaks are gently poached in olive oil until perfectly tender.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States