Mama Marie's Moroccan Tuna Brik The Best Recipes

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Mama Marie's Moroccan Tuna Brik

"A triangle fashioned fried appetizer famous at some stage in the Middle East. This is my mothers recipe for her tuna stuffed ones. If you could discover Italian tuna packed in olive oil, that is maximum best."

Ingredients :

1 tablespoon butter
1 small onion, finely chopped
2 (five ounce) cans tuna packed in oil, drained
2 tablespoons chopped sparkling parsley
1 teaspoon capers, or to taste
2 tablespoons grated Parmesan cheese
salt and pepper to taste
10 sheets phyllo dough
1 quart vegetable oil for frying
1 lemon, reduce into wedges

Instructions :

Prep : 30M	Cook : 20M	Ready in : 40M

Melt the butter in a skillet over medium warmth. Stir in the onion, and prepare dinner till the onion has softened and turned translucent, approximately 5 minutes. Transfer the onion to a mixing bowl, and stir within the tuna, parsley, capers, and Parmesan cheese; season to flavor with salt and pepper.
Cut the phyllo sheets in 1/2 lengthwise, finishing up with lengthy, slender sheets. Lay out one strip of phyllo at a time to your paintings floor with one of the slender ends near you. Place a heaping tablespoon of filling 1 inch from the quit closest to you. Fold the bottom right nook over the filling to the left side to shape a triangle. Fold the triangle up, bringing the factor at the bottom left as much as rest along the left side. Turn the decrease left nook over to the touch the proper part. Continue turning the triangle over in this manner till you attain the stop of the phyllo. Lightly brush the last inch of phyllo with water to seal. Repeat with the ultimate filling and phyllo dough.
Heat oil in a deep-fryer or big saucepan to 350 ranges F (a hundred seventy five stages C).
Fry the brik inside the preheated oil in batches until golden brown and crispy, approximately 3 minutes. Drain the brik on a paper towel-lined plate. Serve with lemon wedges.

Notes :

We have decided the dietary value of oil for frying primarily based on a retention fee of 10% after cooking. The precise quantity will vary depending on cooking time and temperature, factor density, and the particular sort of oil used.
Reynolds® Aluminum foil can be used to hold food wet, cook dinner it lightly, and make easy-up simpler.

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