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Ingredients for 3 servings:

  • 9 thin sheets of dough
  • 1 large potato(s)
  • ½ bunch parsley, flat
  • 1 can of tuna in oil
  • 2 m.-sized onion(s)
  • Fat for frying
  • salt and pepper
  • 9 eggs
  • ½ lemon(s), quartered

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Tunisian dumplings

Peel the potatoes, cut them into small cubes, and fry them in plenty of oil. Remove them and set aside. Briefly fry the diced onions and parsley in the same oil. Mix the potatoes, onions, parsley, and drained tuna; season with salt and pepper. Fill the dumplings so that a ring for the egg forms in the center. Crack the egg into this ring (do not whisk) and close the dumplings. Heat the frying oil and carefully add the dumplings. It’s best to use a fork to help them stick together. Fry on both sides until they are nicely browned. Serve with lemon wedges.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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