Mama Marie's Moroccan Tuna Brik Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 4, 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.
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Reviewed: Aug. 19, 2011
In Morocco we call them Briwat. You can replace tuna with chicken, seafood or ground beef.
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Reviewed: Jul. 15, 2014
The recipe is phenomenal, but phyllo dough and I don't work well together.
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Reviewed: Jul. 3, 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.
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Reviewed: Apr. 28, 2013
This recipe was a huge hit at my Moroccan-themed dinner party.
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Cooking Level: Intermediate

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