Moroccan potato tuna brig

They are usually prepared with Moroccan brick sheets (pastilla) but you can also roll them with store-bought sheets as I did! To be perfectly organized and save time, the tuna stuffing can be made in advance. It is also possible to roll them up and keep them in the fridge in cling film until ready to cook. Soon on the blog the melting version with the laughing cow!

  • Moroccan potato tuna brig
  • Ingredients for about 20 Moroccan bricks:
  • 10 brick or pastilla sheets
  • 2 cans of tuna in oil
  • 1 onion
  • olive oil
  • 2 medium potatoes
  • a pinch of cumin
  • 1/2 tsp turmeric
  • 1 tsp paprika
  • 1/2 tsp ginger
  • 1/4 bunch coriander
  • 1/4 bunch chopped fresh parsley
  • grated cheese
  • 1/2 untreated lemon juice
  • neutral oil for cooking


Preparation:

  1. Start by cooking the potatoes in salted water for about 20 minutes or 10 minutes in a pressure cooker or steam
  2. then remove the skin and mash them with a knob of butter
  3. then season with salt and pepper and set aside in a salad bowl
  4. then chop the onion finely and brown it for a few minutes in a pan with a little olive oil
  5. then set aside in the salad bowl with the mashed potatoes and add the drained and crumbled cans of tuna
  6. then add all the spices as well as the chopped coriander and parsley
  7. mix this preparation with the onion then add 1 or 2 handfuls of grated cheese
  8. mix the stuffing then cut the pastry sheets in half
  9. brick with minced meat and cheese Moroccan recipe 2brick with minced meat and cheese Moroccan recipe 3
  10. fold each half pastry sheet in half and place a small pile of stuffing in the corner
  11. then fold the strip over itself to form a triangle
  12. then brush with a little egg white to close the brick
  13. Moroccan potato tuna brick 3
  14. fry the potato tuna bricks for a few minutes in a pan with a little oil
  15. Turn over halfway through cooking, adding a little oil if necessary.

Serve hot and enjoy!

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