Best 4 Mama Maries Moroccan Tuna Brik Recipes
Indulge in the tantalizing flavors of North Africa with Mama Marie's Moroccan Tuna Brik, a delectable dish that embodies the vibrant essence of Moroccan cuisine. This culinary delight, pronounced "bree-k," is a delectable fusion of aromatic spices, tender tuna filling, and crispy phyllo pastry. Get ready to embark on a culinary journey to the heart of Morocco as we explore the secrets behind crafting this irresistible appetizer or main course.
Let's cook with our recipes!
MOROCCAN TUNA PATTIES
I got this recipe from Greenseas Tuna. DS hates tuna and the the rest of us love tuna patties so its only when DS is not home that I can make anything with tuna in it. This recipe is a different version of making tuna patties and even though they are a little different to the normal tuna patties, they are delicious especially served with a nice side salad! The recipe calls for frying the patties but I cooked mine in the oven and they were fantastic!
Provided by Tisme
Categories Moroccan
Time 25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine the cooled mashed potato, drained tuna, breadcrumbs, egg, half the coriander and spices. Mix together well.
- Form into 8 patties and refrigerate for 15 minutes.
- Heat oil in a frying pan over medium heat, cook for 3-4 minutes on each side or until golden.
- Combine yoghurt, lemon rind and remaining coriander in a small bowl, mixing well.
- Serve the patties with yoghurt sauce and a nice crisp salad.
Nutrition Facts : Calories 171.1, Fat 4.9, SaturatedFat 1.3, Cholesterol 47.5, Sodium 269.8, Carbohydrate 15.3, Fiber 1.7, Sugar 1.6, Protein 15.9
MAMA MARIE'S MOROCCAN TUNA BRIK
A triangle shaped fried appetizer famous throughout the Middle East. This is my mothers recipe for her tuna filled ones. If you can find Italian tuna packed in olive oil, this is most preferable.
Provided by Avon- status quo PRO
Categories Wraps and Rolls Appetizers
Time 40m
Yield 20
Number Of Ingredients 10
Steps:
- Melt the butter in a skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Transfer the onion to a mixing bowl, and stir in the tuna, parsley, capers, and Parmesan cheese; season to taste with salt and pepper.
- Cut the phyllo sheets in half lengthwise, ending up with long, narrow sheets. Lay out one strip of phyllo at a time on your work surface with one of the narrow ends close to you. Place a heaping tablespoon of filling 1 inch from the end closest to you. Fold the bottom right corner over the filling to the left edge to form a triangle. Fold the triangle up, bringing the point at the bottom left up to rest along the left edge. Turn the lower left corner over to touch the right edge. Continue turning the triangle over in this manner until you reach the end of the phyllo. Lightly brush the last inch of phyllo with water to seal. Repeat with the remaining filling and phyllo dough.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Fry the brik in the preheated oil in batches until golden brown and crispy, about 3 minutes. Drain the brik on a paper towel-lined plate. Serve with lemon wedges.
Nutrition Facts : Calories 102.6 calories, Carbohydrate 6 g, Cholesterol 4.3 mg, Fat 6.8 g, Fiber 0.5 g, Protein 4.7 g, SaturatedFat 1.4 g, Sodium 107.8 mg, Sugar 0.2 g
MAMA MARIE'S MOROCCAN TUNA BRIK
A triangle shaped fried appetizer famous throughout the Middle East. This is my mothers recipe for her tuna filled ones. If you can find Italian tuna packed in olive oil, this is most preferable.
Provided by Avon- status quo PRO
Categories Wraps and Rolls Appetizers
Time 40m
Yield 20
Number Of Ingredients 10
Steps:
- Melt the butter in a skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Transfer the onion to a mixing bowl, and stir in the tuna, parsley, capers, and Parmesan cheese; season to taste with salt and pepper.
- Cut the phyllo sheets in half lengthwise, ending up with long, narrow sheets. Lay out one strip of phyllo at a time on your work surface with one of the narrow ends close to you. Place a heaping tablespoon of filling 1 inch from the end closest to you. Fold the bottom right corner over the filling to the left edge to form a triangle. Fold the triangle up, bringing the point at the bottom left up to rest along the left edge. Turn the lower left corner over to touch the right edge. Continue turning the triangle over in this manner until you reach the end of the phyllo. Lightly brush the last inch of phyllo with water to seal. Repeat with the remaining filling and phyllo dough.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Fry the brik in the preheated oil in batches until golden brown and crispy, about 3 minutes. Drain the brik on a paper towel-lined plate. Serve with lemon wedges.
Nutrition Facts : Calories 102.6 calories, Carbohydrate 6 g, Cholesterol 4.3 mg, Fat 6.8 g, Fiber 0.5 g, Protein 4.7 g, SaturatedFat 1.4 g, Sodium 107.8 mg, Sugar 0.2 g
MAMA MARIE'S MOROCCAN TUNA BRIK
A triangle shaped fried appetizer famous throughout the Middle East. This is my mothers recipe for her tuna filled ones. If you can find Italian tuna packed in olive oil, this is most preferable.
Provided by Avon- status quo PRO
Categories Wraps and Rolls Appetizers
Time 40m
Yield 20
Number Of Ingredients 10
Steps:
- Melt the butter in a skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Transfer the onion to a mixing bowl, and stir in the tuna, parsley, capers, and Parmesan cheese; season to taste with salt and pepper.
- Cut the phyllo sheets in half lengthwise, ending up with long, narrow sheets. Lay out one strip of phyllo at a time on your work surface with one of the narrow ends close to you. Place a heaping tablespoon of filling 1 inch from the end closest to you. Fold the bottom right corner over the filling to the left edge to form a triangle. Fold the triangle up, bringing the point at the bottom left up to rest along the left edge. Turn the lower left corner over to touch the right edge. Continue turning the triangle over in this manner until you reach the end of the phyllo. Lightly brush the last inch of phyllo with water to seal. Repeat with the remaining filling and phyllo dough.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Fry the brik in the preheated oil in batches until golden brown and crispy, about 3 minutes. Drain the brik on a paper towel-lined plate. Serve with lemon wedges.
Nutrition Facts : Calories 102.6 calories, Carbohydrate 6 g, Cholesterol 4.3 mg, Fat 6.8 g, Fiber 0.5 g, Protein 4.7 g, SaturatedFat 1.4 g, Sodium 107.8 mg, Sugar 0.2 g
Tips:
- Choose Fresh Ingredients: Use fresh and high-quality ingredients for the best flavor and texture. Fresh tuna, vegetables, and herbs will make a big difference in the final dish.
- Season Generously: Don't be afraid to season your dish well. Moroccan cuisine is known for its bold and flavorful spices, so don't hold back on the cumin, paprika, and cayenne pepper.
- Don't Overcrowd the Pan: When frying the brik, don't overcrowd the pan. This will prevent the brik from cooking evenly and becoming soggy.
- Serve with a Dipping Sauce: Serve the brik with a dipping sauce for added flavor and richness. A simple yogurt sauce or a spicy harissa sauce are both great options.
Conclusion:
Mama Marie's Moroccan Tuna Brik is a delicious and easy-to-make dish that is perfect for a quick and flavorful meal. With its crispy phyllo pastry, flavorful tuna filling, and aromatic spices, this dish is sure to please everyone at your table. So next time you're looking for a new and exciting dish to try, give Mama Marie's Moroccan Tuna Brik a try - you won't be disappointed!
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