RECIPE OF THE WEEK

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from Tunisia

Brik

• 1 POTATO, cooked and mashed
• 1/2 ONION, chopped
• 1 EGG, coked and chopped
• 1/2 CAN TUNA
• HANDFUL PARSLEY, chopped
• 1 CLOVE GARLIC, mashed
• 1 RED PEPPER, chopped
• 200 GRAM PHYLLO DOUGH
• 50 GRAM BUTTER, melted

Cut the dough in strips with a width of 10 centimeters. Brush a strip with butter and cover it with a second strip, brush again with butter. Mix the potato with the onion, the egg, the tuna, the parsley, the garlic and the pepper. Put a tablespoon of this mixture on the short end of each dough strip and fold it into a triangle. Deep fry the briks until golden brown.