- 1 POTATO, cooked and mashed
- 1/2 ONION, chopped
- 1 EGG, coked and chopped
- 1/2 CAN TUNA
- HANDFUL PARSLEY, chopped
- 1 CLOVE GARLIC, mashed
- 1 RED PEPPER, chopped
- 200 GRAM PHYLLO DOUGH
- 50 GRAM BUTTER, melted
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- 4 EGGS, boiled 10 minutes and halved
- 1 TBSP BUTTER
- 1 TBSP FLOUR
- 1/2 CUP MILK
- 1 TBSP CELERY LEAVES, cut
- 1/2 TBSP MUSTARD
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Cut the dough in strips with a width of 10 centimeters.
Brush a strip with butter and cover it with a second strip, brush again
with butter. Mix the potato with the onion, the egg, the tuna, the parsley,
the garlic and the pepper. Put a tablespoon of this mixture on the short
end of each dough strip and fold it into a triangle. Deep fry the briks
until golden brown.
On the 20th of
March 1956,
Tunisia became independent
from France. Click on
culinary calendar for more links
between cooking and celebration.
See also a recipe of
brik with mushrooms from
Algeria.
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Melt the butter and
add the flour, stir well and simmer for 3 minutes. Add the milk and
1/2 cup of water, bring to the boil while stirring and simmer 2 minutes
more. Add the mustard, the celery and pepper and salt to taste. Put
this sauce on a plate and arrange the egg halves upside down.
The story goes that
in the 17th century, the municipality Kampen was expecting a visit from
the Bishop of Munich. For that occasion, an enormous sturgeon was caught.
To keep it fresh, it was decided to have it swim around in the canals
and in order not to loose it, a bell was tied around its neck. This
recipe was the final solution.
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