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Tunisian Brik Dannouni - Stuffed Lamb Turnovers Recipe

Tunisian Brik Dannouni - Stuffed Lamb Turnovers Recipe

 
Brik Dannouni Lamb
Brik, which is always made with egg, has many variations. This delicious brik is stuffed with lamb and cheese.

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  • Type
  • Meat
  • Level
  • Medium
  • Prep Time
  • 25 Minutes
  • Total Time
  • 45 Minutes
  • Yield
  • 24 Servings
Tools You Will Need:
food processor
heavy skillet
tsp measure
baking sheet
large bowl
wax paper
plastic wrap
Ingredients:
24 phyllo dough sheets
3 oz. Gruyere or Swiss cheese
10 oz. lamb, trimmed
1/2 tsp. paprika
1-1/2 tbsp. olive oil
1 large egg or 2 egg whites, lightly beaten
2-3 C olive oil for frying
salt and pepper to taste
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Directions:
1. Cut lamb into 1" pieces.

2. Shred cheese in food processor and set aside.

3. Chop lamp pieces in food processor by pulsing about 10 times. Set aside.

4. Heat olive oil in skillet.

5. Cook lamb over medium-high heat until no longer pink inside and season with paprika, salt and pepper.

6. Remove lamb and place in a bowl to cool.

7. When lamb is at room temperature, mix in eggs and cheese.

8. Unwrap one piece of phyllo dough.

9. Place 1 tbsp. of lamb mixture in the center.

10. Take one edge of the phyllo sheet and fold it over to the opposite side, forming a triangle.

11. Use water or egg white to seal edges.

12. Place on baking sheet lined with wax paper and cover with plastic wrap.

13. Repeat until all 24 phyllo sheets are filled.

14. Heat olive oil in skillet.

15. On a low heat, fry several pieces of brik at a time, cooking until golden brown (approximately 2 minutes on each side).

16. Place on paper towels to absorb excess oil.
Best Served With: Tabouli Salad

See More: Pastry Recipes   Tunisian Recipes

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