The North African region is home to an array of exquisite culinary delights. From tajines and couscous to bricks, these aromatic recipes will bring a touch of sunshine to your cooking.<\/p>\n
For 6 servings:<\/p>\n
– 10 sheets of brick dough or phyllo pastry
\n– 250 g of high-quality tuna in extra virgin olive oil
\n– 3 hard-boiled eggs
\n– 2 tablespoons of finely chopped capers
\n– 3 tablespoons of finely chopped cilantro
\n– 1 onion
\n– Fresh cilantro
\n– Olive oil
\n– Salt
\n– Pepper
\n– Chili powder
\n– Cumin<\/p>\n
Total Time: 45 minutes<\/p>\n
– Prep Time: 30 minutes
\n– Cook Time: 15 minutes<\/p>\n
In a mixing bowl, add the tuna preserved in olive oil. Incorporate finely chopped onion and capers. Add finely chopped hard-boiled eggs and cilantro. Season with salt, pepper, chili, and cumin to taste. Mix and mash the mixture using two forks.<\/p>\n
To shape the bricks:
\nCut a sheet of brick or phyllo in half. Fold the cut sheets once again. Place a tablespoon of the filling at one end, then fold to form a triangle, ensuring the pastry tightly encloses the filling. Seal the edges of the bricks with a little cold water. Continue this process until all the filling is used.<\/p>\n
Brush each brick with olive oil using a pastry brush. Arrange the bricks on a baking sheet lined with parchment paper. Bake in a preheated oven at 180\u00b0C (356\u00b0F). Allow to cook until nicely browned, about 12-15 minutes depending on your oven. Serve the tuna bricks hot, either as an appetizer or as a starter.<\/p>\n\n\n