Prep 5 mins
Cook 15 mins
Brik (pronounced "breek") are a staple of North African cuisine. This recipe was adapted from Gourmet magazine--theirs was WAY too complicated, as it involved dropping a whole egg into a well made of tuna, then enfolding the whole shebang in an egg roll skin and trying to fry it without breaking the yolk. Impossible! The flavors of this dish mix very well, with the brightness of the capers and parsley blending with the richness of the tuna and egg, and traditional North African spices for extra depth. Plus, it's super easy to make!
- 1 (8 ounce) can tuna packed in oil, drained
- 2 eggs
- 3 tablespoons flat leaf parsley, chopped
- 2 teaspoons capers, drained
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon cumin
- 1 (12 ounce) package wonton skins
- vegetable oil (for frying, olive tastes the best)
- Mix all ingredients except wrappers, water and oil. Drop tuna mixture by scant teaspooful on one won ton square, brush the edges of another with water, seal the two squares together. Repeat with remaining tuna mixture.
- Fry in shallow oil over medium-high heat until puffy, brown and cooked through.
- Drain excess oil on paper towels or brown paper.
- Tastes extra-delicious with a traditional North African dip, such as roasted red pepper.