Joan Nathan's Brik: A Traditional Tunisian Appetizer

brik pastry

🥗Healthier: whole wheat pastry

💰Cheaper: phyllo dough

Phyllo dough is more accessible and can be used for a lighter version.

tuna

🥗Healthier: chickpeas

💰Cheaper: canned sardines

Chickpeas provide a protein-rich vegetarian option.

harissa

🥗Healthier: sriracha

💰Cheaper: hot sauce

Sriracha offers a similar heat with more availability.

Mix 2 cans of tuna with hard-boiled eggs, cilantro (or parsley), pine nuts, and diced onions in a bowl.

Add a heaping teaspoon of the mixture to the edge of a brik pastry (or wonton wrapper).

Apply glue (water) on the other side of the pastry.

Fold the pastry over and seal it, using fingers to brush the edges.

Heat oil in a deep fryer or electric wok to 375 degrees Fahrenheit.

Carefully place the filled pastries in the hot oil and fry until brown.

Remove from oil and drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens