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  Moroccan Tuna Brik

  
  
  • Posted by elimam
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  Moroccan Tuna Brik
  

  

  Course

  snacks

  Cuisine

  Moroccan

  Prep Time

  30 minutes

  Cook Time

  10 minutes

  Servings

  brik

  
  Ingredients

  • 1 tablespoon butter
  • 1 small onion finely chopped
  • 2 cans tuna packed in oil drained
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon capers or to taste
  • 2 tablespoons grated Parmesan cheese
  • salt and pepper to taste
  • 10 sheets phyllo dough
  • 1 quart Extra Virgin Olive Oil for frying
  • 1 lemon cut into wedges

  Course snacks Cuisine Moroccan Prep Time 30 minutes Cook Time 10 minutes Servings brik Ingredients 1 tablespoon butter 1 small onion finely chopped 2 cans tuna packed in oil drained 2 tablespoons chopped fresh parsley 1 tablespoon capers or to taste 2 tablespoons grated Parmesan cheese salt and pepper to taste 10 sheets phyllo dough 1 quart Extra Virgin Olive Oil for frying 1 lemon cut into wedges

  
  Instructions

  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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