Recipe courtesy of Suzanne Baccouche

Brika: Tunisian Turnovers

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  • Total: 1 hr
  • Prep: 30 min
  • Cook: 30 min
  • Yield: 4 to 6 servings
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1 can of tuna, drained of oil or water

4 medium sized baking potatoes, like russets, boiled and mashed

1/2 cup scallions, chopped fine

1/2 cups parsley leaves, chopped fine

1/2 cups cilantro leaves, chopped fine

2to 3 ounces Greek feta cheese crumbled

4 eggs

1/2 tablespoon ground caraway

1/2 tablespoon ground coriander

1/2 tablespoon garlic powder

1 to 2 tablespoons capers

Salt and pepper, to taste

2 cups canola or vegetable oil

1 package egg roll wrappers


  1. Combine tuna, mashed potatoes, scallions, parsley, cilantro, feta, eggs, ground caraway, ground coriander, garlic powder, capers, and salt and pepper. Mix well so all ingredients are mashed together.
  2. Place 2 cups of oil into a frying pan and heat. Open egg roll wraps (but leave them covered with a towel so they will not dry out). Take out 1 wrapper and spoon about 3 tablespoons onto 1/2 of the wrap. Fold to form a triangle. Repeat with the filling and wrappers until you have exhausted the mixture.
  3. Place the brika into the hot oil and fry until it is all white on top. Turn the brika over and continue frying until light golden in color. Remove brika and place on a paper towel to drain the excess oil. Transfer to a clean plate.