Habibi's Brik

My Habibi (darling) husband is Tunisian and I love to cook his favourite foods from back home. My beautiful Mother and sister in-laws have taught me how to make Brik but I've adapted the recipe slightly. They are the Arabic version of a potato spring roll.

Ingredients
Half red chilli diced fine (more if you like it spicy)
Handful parsley chopped
Tuna (tinned) drained
4 eggs
3 spring onions
1tsp Turmeric
1 garlic clove crushed
Salt n pepper to taste
2 potatoes diced into small cubes and fried.
Vegetable oil for frying.
10 Brik wrappers or filo pastry or spring roll wrappers.

Place the small diced potato in some hot oil and get until lightly golden and cooked through. Drain on kitchen roll and set to one side. Add the Finley chopped chilli, parsley and spring onion to a bowl with the tuna, garlic and spices & mix well. Add the slightly cooled, cooked potato and 4 beaten eggs to bowl and mix thoroughly.

Take the Brik wrappers and place a dessert spoon of the mix in the middle of the edge nearest to you. Roll and tuck the ends in halfway and complete the roll so it's like a little squat cigar roll. Repeat until all the mixture and wrappers are used up and then fry for a few minutes on each side until golden brown. Be careful not to over cook these beauties! Drain on kitchen paper and serve warm. These are amazing! The crispness of the Brik is mind blowing and the yummy centre is lightly spiced. But the proof is in the eating so..... Make it!!!!!