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What You Need:
(Serving Size: 4)
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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
¼ cup finely chopped onions
3 tablespoons finely chopped fresh parsley
2 tablespoons capers, drained and rinsed in a sieve under cold water
¼ 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
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Translate this recipe:
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| How To Cook: |
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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.
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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.
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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.
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