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  Added: Apr 11, 2006  •  Visited (830)  •  Print version Print this recipe (62)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Anchovy-And-Cheese Turnovers
(Brik bil Anchouwa)
What You Need:
FILLING
  • 4-ounce can of flat anchovy fillets, drained and soaked at least 4 hours in cold water
  • 4 ounces canned tuna, packed in oil
  • cup finely chopped onions
  • 3 tablespoons finely chopped fresh parsley
  • 2 tablespoons capers, drained and rinsed in a sieve under cold water
  • ╝ teaspoon freshly ground black pepper
  • 1 tablespoon unsalted butter, plus 4 tablespoons unsalted butter, melted
  • 1 tablespoon freshly grated imported Parmesan cheese

    BRIK
  • 4 circles malsouqua, or substitute 4 sheets filo pastry, each about 16 inches long and 12 inches wide, (see Glossary)
  • 4 small cold eggs
  • 1 egg, lightly beaten (only if using filo sheets)
  • 1/3 cup olive oil
  • 1 lemon, cut lengthwise into quarters

  • How To Cook:
    1. FILLING: Drain the anchovies, pat them completely dry with paper towels and chop them fine. (Or drain the tuna and flake it fine with a fork.) Combine the anchovies (or tuna), onions, parsley, capers and pepper in a bowl and stir until well mixed.

    2. In a heavy 8- to 10-inch skillet, melt 1 tablespoon of butter over moderate heat. When the foam begins to subside, add the fish mixture and, stirring frequently, cook for 2 or 3 minutes. Remove the skillet from the heat and stir in the grated cheese.

    3. BRIK: Assemble, cook and serve the brik following the directions for brik bil lahmand using the pastries, eggs, olive oil and lemon specified in the ingredient list above.
     
    Serving Size: 4
     This recipe is also available in:
    Cuisine ╗ Africa ╗ Tunisia
    Main Ingredient ╗ Fish ╗ Anchovy
    Main Ingredient ╗ Herbs & Spices ╗ Parsley
    Main Ingredient ╗ Herbs & Spices ╗ Capers
    Dish ╗ Appetizers

     





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