Briks with Potatoes, Tuna and Egg

Like Algeria and Morocco, Tunisia is also a cultural melting pot. Jews, Arabs, Ottomans, French and Italians have all left their mark on the cuisine of this Maghreb country. Of Ottoman origin, filled, crispy dumplings are served here, as in each of the three countries of North Africa, as an entrée.

In Tunisia, the dough is called “malsouqua” and its traditional preparation from olive oil, flour and water requires practice and skill. The dough can also be bought ready-made in some supermarkets, oriental and Asian stores. It is a wheat flour dough that is also used for spring rolls, among other things. It is usually sold frozen and can be kept in the refrigerator for some time. The dough stack is packed in such a way that the paper-thin sheets remain wet. When they are thawed a little bit, they easily separate from each other, but as soon as they dry up just a little bit, they become hard and are no longer usable.

The dough sheets can take many different shapes – narrow rolls, pockets and little bags – and can be filled with anything from poultry, fish, meat, ricotta, potatoes, vegetables, sweet fruits or almond paste. In Tunisia, the dumplings are called “briks.” Briks with potatoes, tuna and egg are especially popular.

1. the filling: remove the peel from the potatoes, divide them into bite-sized pieces and cook them in hot salted water. They must still have bite.

Zwi

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