afoona
Tuna Brik – Fried Moroccan Fish Pastry
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Tuna Brik – Fried Moroccan Fish Pastry

A crisp fried Moroccan pastry filled with spiced tuna and egg, a popular dish for entertaining and the Sabbath.

⏱ 45 min🍽 4 servings 🌍 Middle Eastern👩‍🍳 Afoona🧩 3 parts

👨‍🍳 Method

For the Pastry Filling

  1. 1
    In a bowl, mix the tuna, lemon juice, cumin, paprika, parsley and onion, and season with salt and black pepper.
    Bowl

To assemble

  1. 2
    Lay out a pastry sheet, place tbsp of the filling on half of it and crack an egg over the filling.
  2. 3
    Fold the other half of the sheet over and press the edges to seal. Repeat with the remaining sheets, filling and eggs.
  3. 4
    Heat the oil in a deep pot to 170°C (340°F) and Fry 2–3 minutes per side, until the pastries are golden and crisp.
    ⚙ Deep-fryingStoveSlotted spoonCandy/oil thermometerDeep pot for frying
    💡Keep the oil at 170–180°C (340–355°F): too cold, and the food soaks up oil; too hot, and it browns outside before the inside cooks. Without a thermometer, dip the tip of a wooden spoon in the oil: when medium bubbles form around it right away, the oil is hot enough.
    💡Don't overload the oil: every piece that goes in cools it down. Fry one piece as a test, then the rest in several batches, and transfer to paper towels.
  4. 5
    Drain on paper towels and serve hot.
310calories
25 gprotein
4 gcarbs
21 gfat
● protein 33%● carbs 5%● fat 62%

Per serving (147 g), of 4 servings

For the Pastry Filling · To assemble ·

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⚖ About the ingredients

🔧 Tools needed (4) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Deep pot for frying · Also works: Electric deep fryer (None) · Wok (Less oil, less stable)
  • Bowl · Also works: Pot (None)
  • Slotted spoon · Also works: Spider strainer (None) · Tongs (For large pieces)

Helps, not needed: Candy/oil thermometer

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