4 servings<\/p>\n
4 medium eggs
\n\t\t\t\t\t\t4 sheets of filo dough (available in stores)
\n\t\t\t\t\t\t1 can of tuna
\n\t\t\t\t\t\t1 small onion
\n\t\t\t\t\t\t1 tbsp chopped parsley
\n\t\t\t\t\t\t The juice of 1 lemon
\n\t\t\t\t\t\t20 ml olive oil
\n\t\t\t\t\t\t salt
\n\t\t\t\t\t\t pepper\n\t\t\t\t\t\t<\/p>\n
Peel the onion and finely chop. Saut\u00e9 in skillet over low heat with 1 tablespoon olive oil for 8 minutes, stirring often. Drain the olive oil and sprinkle with a pinch of pepper.
\nDrain the tuna and shred with a fork on a plate. Mix the tuna in a bowl with the chopped onion, lemon juice, a pinch of salt and parsley.
\nSpread each sheet of filo dough on a flat plate, and on one half of the sheet add half a tablespoon of prepared stuffing extending it slightly and make a small depression on it with the back of the spoon.
\nCrack the egg in a small bowl, and pour carefully in the depression created over the filling and close the turnover smearing the edges with egg white and apply gentle pressure. Repeat with each of the sheets.
\nHeat the olive oil in a skillet, bring the plate near the skillet and drop the turnover in gently. Fry one at a time, over medium heat, basting with the hot olive oil so it increases in size and the surface is golden. The yolk should be soft, without being raw. Serve hot.<\/p>\n
These turnovers with their distinctive touch of egg, tuna and other ingredients it contains alludes, no doubt, to the variety and the Mediterranean style that characterizes Tunisian food. Although Tunisian cuisine has its own personality, its range of products and flavours are inextricably linked to the Magreb food culture, and with it, to the vagaries of civilizations and influences that have defined its strategic location in the Mediterranean. Interesting similarities can be found between this preparation and other cereal-based pastries made in Morocco, Greece and Turkey for example. But some say that the brick has a specific Tunisian origin and that it is related to the nomadic heritage of the Berber tribes who ate cereal and lived determined by constant journeys. The brik is very popular today in Tunisia being a dish that is eaten after being made in front of the customer in most cases. The egg filling is essential and the tuna and capers, potatoes or harissa (spicy pepper sauce) are optional accessories that vary depending on the chef, but should always be accompanied with olive oil. What is clear is that this is a delicious dish that proliferate in specialized cuisine restaurants around the world.<\/p>\n","protected":false},"author":2,"featured_media":1460,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[],"class_list":["post-1466","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail"],"_links":{"self":[{"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/1466\/"}],"collection":[{"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/"}],"about":[{"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/types\/cp_recipe\/"}],"author":[{"embeddable":true,"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/users\/2\/"}],"replies":[{"embeddable":true,"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/comments\/?post=1466"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/media\/1460\/"}],"wp:attachment":[{"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/media\/?parent=1466"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/recipe_category\/?post=1466"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}