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Mama Marie's Moroccan Tuna Brik

Mama Marie's Moroccan Tuna Brik

  • Prep

    30 m
  • Cook

    10 m
  • Ready In

    40 m
Avon- status quo PRO

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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Nutrition

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  • Calories:
  • 103 kcal
  • 5%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 6g
  • 2%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 127 mg
  • 5%

Based on a 2,000 calorie diet

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.
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Reviews

DanielW
9

DanielW

12/4/2011

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.

Casanada
9

Casanada

8/19/2011

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

CatieR
0

CatieR

7/15/2014

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

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