Moroccan Tuna Briouats Stuffed Pastries
Discover the flavorful charm of Moroccan Tuna Briouats, delicate stuffed pastries that combine a savory tuna filling with a perfectly crisp, golden wrapper. These irresistible triangles are packed with a vibrant blend of canned tuna, sautéed onions, garlic, and grated carrots, infused with aromatic herbs like parsley and coriander, and spiced with earthy cumin and smoky paprika. Wrapped in flaky brick pastry or buttery phyllo dough, they are then fried to perfection for an irresistibly crunchy bite. Perfect as an appetizer or snack, these briouats are best served warm with a zesty harissa or creamy yogurt sauce for dipping. Ready in just 40 minutes, this recipe brings the tantalizing flavors of Moroccan cuisine straight to your kitchen!
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Recipe Information
Ingredients
- 200 grams canned tuna (in oil or water, drained)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, grated
- 2 tablespoons parsley, chopped
- 2 tablespoons coriander (cilantro), chopped
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 large egg, beaten
- 8 sheets brick pastry sheets or phyllo dough
- 500 milliliters vegetable oil (for frying)
- 50 grams butter (for brushing if using phyllo dough)
Instructions
Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes until softened and fragrant.
Add the grated carrot to the pan and cook for 3-4 minutes, stirring occasionally, until softened.
In a mixing bowl, combine the drained tuna, sautéed onion mixture, chopped parsley, coriander, ground cumin, paprika, salt, and black pepper. Mix thoroughly.
Cut the brick pastry sheets or phyllo dough into long strips, about 5-7 cm (2-3 inches) wide.
Place a teaspoon of the tuna mixture at one end of a pastry strip. Fold the pastry over the filling into a triangular shape and continue folding the strip into a triangle until the end of the strip. Brush the edge with beaten egg to seal.
Repeat the folding process until all the filling is used and pastries are formed.
If using phyllo dough, lightly brush each triangle with melted butter to prevent drying out and enhance crispiness.
In a deep frying pan or saucepan, heat the vegetable oil to 180°C (350°F). Carefully fry the briouats in small batches for 2-3 minutes on each side or until golden brown and crispy.
Remove the pastries from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Serve the Moroccan Tuna Briouats warm as an appetizer or snack, accompanied by your favorite dipping sauce, such as harissa or yogurt sauce.
Nutrition Facts
Calories |
1350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.0 g | 180% | |
| Saturated Fat | 25.3 g | 126% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 540 mg | 23% | |
| Total Carbohydrate | 20.3 g | 7% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 1.9 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 294 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
