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.

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Recipe Summary

prep:
30 mins
cook:
10 mins
total:
40 mins
Servings:
20
Yield:
20 brik
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

103 calories; protein 4.7g; carbohydrates 6g; fat 6.8g; cholesterol 4.3mg; sodium 107.8mg. Full Nutrition
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Reviews (6)

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Most helpful positive review

Rating: 5 stars
12/05/2011
I had some leftover fyllo dough and decided to try this out. The first one I folded was a little sloppy but then I realized I didnt have to go all the way to the edges when folding and they came out a lot tighter. Instead of frying I baked them at 350F for 25 minutes or a little longer depending on how crispy you want them. I sprayed the baking sheet with oil and then sprayed the briks. Thank you for this recipe! I will make this again. Read More
(10)
12 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/04/2011
I had some leftover fyllo dough and decided to try this out. The first one I folded was a little sloppy but then I realized I didnt have to go all the way to the edges when folding and they came out a lot tighter. Instead of frying I baked them at 350F for 25 minutes or a little longer depending on how crispy you want them. I sprayed the baking sheet with oil and then sprayed the briks. Thank you for this recipe! I will make this again. Read More
(10)
Rating: 5 stars
08/20/2011
In Morocco we call them Briwat. You can replace tuna with chicken seafood or ground beef. Read More
(9)
Rating: 5 stars
04/28/2013
This recipe was a huge hit at my Moroccan-themed dinner party. Read More
(1)
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Rating: 5 stars
07/03/2013
A crowd-pleaser! So unique to serve. Best part there was a ton of tuna left and I mixed it with a tablespoon of Mayo and had a restaurant-quality tuna melt for lunch the next day. Read More
Rating: 5 stars
07/21/2017
This was very good. My only issue is that I just couldnt get one sheet of phyllo dough to work it kept breaking because the tuna was so moist. I just used two sheets of the dough (layered) and it still came out really yummy and crunchy. Thanks! Read More
Rating: 4 stars
07/15/2014
The recipe is phenomenal but phyllo dough and I don't work well together. Read More
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