Brik dumplings
Ingredients for Brik dumplings
| Amount | Ingredient |
|---|---|
| 1 pc | "Yufka "-filo; 's finished dough as the Turkish grocer (may substitute 1 package frozen puff pastry or bread dough rolled out thinly with flour, water and salt) |
| 200 grams | Parsley |
| 300 grams | Cooked, mashed potatoes |
| 2 medium | Onions |
| some | Turmeric, pepper, paprika and salt |
| 2 pcs | Eggs |
| some | Olive oil |
Brik dumplings Directions
Peel onions, cut into small cubes. Wash the parsley and chop finely. Both with 2 tablespoons olive oil, 2 eggs and mix the spices. Cut the dough into eight squares with edge length about 15cm.
Transfer to a corner of a good spoonful of filling, fold the dough over into a triangle, brush the edges with egg white and press together well. Heat oil in a pan and add the brick. From each side about 5 minutes until golden brown. Drain on absorbent paper and serve immediately hot.
Version: 500 g minced, lamb, lean 4 teaspoon Parmesan, freshly grated onion 1 egg yolk 2 8 St St Protein
The lamb meat is first cut into small cubes with the onion, and mixed with salt and pepper. The mass and knead well. Then the minced meat mixture is browned in a pan with olive oil.
Then take the pan from the stove, stir in cheese and let cool. In one corner are the Teigquadrate a spoonful of minced meat mixture, then press it into a depression and is an egg yolk on it ibid.
Tip: Filling can be prepared well in reserve - a quick recipe for when guests arrive!
This recipe from Tunisia was offered to us courtesy of ARTE available. www.arte.tv.
