Fatimas Fingers Tunisian Egg Rolls Recipes

TUNISIAN TUNA-AND-EGG TURNOVER

Steps:

• Mash together tuna, scallions, parsley, capers, olive oil, salt, and pepper in a bowl until tuna is broken up and mixture is combined well.
• Stir together egg white and water in a cup with a fork.
• Put oven racks in upper and lower thirds of oven and preheat oven to 200°F.
• Heat 1/2 inch vegetable oil in a 12-inch heavy skillet until it registers 350°F on thermometer.
• While vegetable oil is heating, arrange 2 spring-roll wrappers on a work surface and brush centers lightly with olive oil (do not oil edges). Leaving a 1-inch border all around, put 2 tablespoons tuna mixture near lower right corner of 1 wrapper and form mixture into a ring (about 1/2 inch high and 3 inches in diameter) to contain egg.
• Repeat procedure with other wrapper. Brush edges of both wrappers with egg white mixture (use separate brushes for oil and for egg white), then break an egg inside each "ring" and season eggs lightly with salt and pepper. Fold top left corner of each wrapper over egg to form a triangle and press edges together to seal.
• Immediately lift 1 brik gently by tip of triangle and lower into oil, keeping long side of triangle in center of skillet. Repeat with second brik and fry briks, lapping oil over exposed wrappers with a metal spatula, until undersides are golden, about 1 minute. Flip each brik over sideways with aid of 2 metal spatulas, so long side of each triangle stays in center, then continue to fry, lapping exposed wrapper with oil, until wrapper is golden and egg is cooked but yolk is still runny, about 1 minute more. Transfer to paper towels to drain briefly, then put on a baking sheet and keep warm in oven while making remaining briks.
• Make more briks in same manner (using a second baking sheet for keeping last batches warm). Return oil to 350°F between batches.
• Serve briks warm.

FATIMA'S FINGERS (TUNISIAN EGG ROLLS)

Steps:

• Bring a pot of water to a boil over high heat. Meanwhile, prepare the filling: Heat the olive oil in a large skillet over medium-high. Add the chicken and sauté until golden brown, about 4 minutes. Add the onion and garlic and sauté until the onion is translucent, about 2 to 3 minutes.
• Add the ras el hanout, turmeric, salt and pepper to the pan and cook, stirring occasionally, for another 2 minutes. Transfer mixture to a large bowl and set aside to cool.
• Once the water comes to a boil, add the potatoes and cook until tender, 5 to 10 minutes. Using a slotted spoon, transfer potatoes to another bowl to cool. Let the water continue to boil.
• Prepare the hard-boiled egg: Add 1 egg to the boiling water, reduce the heat to medium and let it cook for 10 minutes. Remove the hard-boiled egg from the water and let cool. Peel the egg and chop it into small pieces.
• To the chicken mixture in the large bowl, add the cooled potatoes, chopped egg, mozzarella, parsley and the remaining 1 uncooked egg. Stir to combine the filling.
• Prepare the rolls: Working with one at a time, place one spring roll wrapper on a flat surface. Add a scant 1/4 cup of the chicken filling in the wrapper in one corner, arranging the filling a 4- to 5-inch log. Starting from the same corner, roll the wrapper twice around the filling. Fold in the sides and continue rolling toward the furthest corner. Brush egg wash on the last corner to seal, then roll until the parcel is fully sealed and forms a tight cylinder.
• Add the vegetable oil to a medium saucepan and heat over medium-high until the oil reaches about 350 degrees. Working in batches, add about 3 rolls to the oil and cook, rotating frequently until golden brown and cooked through, 4 to 5 minutes. (If you prefer to avoid deep frying, you can bake the rolls on a rack-lined sheet pan at 375 degrees until golden brown, about 25 minutes, turning them halfway through.) Place cooked rolls on a paper towel for a few minutes to absorb oil before transferring to a serving platter. Serve warm with fresh lemon wedges to squeeze on top.

TURKEY-MUSHROOM EGG ROLLS

Steps:

• In a large skillet, cook turkey over medium heat 8-10 minutes or until no longer pink, breaking into crumbles. Transfer to a 5-qt. slow cooker., Stir in mushrooms, leeks, celery, hoisin sauce, ginger, vinegar, soy sauce, brown sugar, sesame oil and garlic. Cook, covered, on low 4-5 hours or until vegetables are tender. Stir water chestnuts and green onions into turkey mixture; cool slightly., With 1 corner of an egg roll wrapper facing you, place 2 tablespoons filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll egg roll up tightly, pressing at tip to seal. Repeat., In an electric skillet, heat 1/4 in. of oil to 375°. Fry egg rolls, a few at a time, 3-4 minutes or until golden brown, turning occasionally. Drain on paper towels. If desired, serve with sweet-and-sour sauce. Freeze option: Cover and freeze unfried egg rolls on waxed paper-lined baking sheets until firm. Transfer to airtight freezer containers; return to freezer. To use, fry egg rolls as recipe directs, increasing cooking time to 4-5 minutes.

TUNISIAN EGGS & PEPPERS

Steps:

• Before preparing dish, decide whether you want to cook the eggs in the oven or on the stove. Directions for both methods provided.
• Heat oil in a heavy skillet. Add onion and cook 5 minutes or until soft. Add peppers and chile, cover and cook 8 minutes or until bell peppers are just tender.
• Add tomatoes to bell pepper mixture, cover and cook 5 to 8 minutes or until vegetables are blended but still retain their shape and texture. Season with salt and pepper and stir in mint.
• For oven baked eggs: Preheat oven to 350F (180C). Divide mixture among four individual serving oven-proof dishes. Make an indentation in vegetables and carefully add an egg to each one. Cook in oven 12 to 15 minutes or until eggs have set.
• For skillet poached eggs: Make four wells or cups in vegetable mixture and carefully break in eggs. Cover and cook over low heat 5 minutes, basting occasionally with juices.
• Garnish with mint sprigs and serve.

TASTIRA (TUNISIAN FRIED PEPPERS AND EGGS)

Steps:

• Mash the garlic, caraway seeds, and pinch of salt in a mortar and pestle or against the side of a mixing bowl.
• Heat 1 tablespoon of the olive oil in a skillet over medium heat. Stir in the chile peppers; cook and stir until the peppers have softened, about 5 minutes. Remove them from the skillet and set aside. Add another tablespoon of oil to the skillet and cook the bell peppers and tomatoes until the peppers are soft and the tomatoes have begun to break down, about 5 more minutes. Add the tomato-bell pepper mixture to the hot peppers. Stir in the mashed garlic and caraway seeds. Spoon the vegetables onto plates or a serving platter.
• Heat the remaining oil in the skillet. Fry the eggs until the whites are set and the yolks are the desired consistency, about 2 to 3 minutes for runny yolks, 4 to 5 minutes for fully set yolks. Place the fried eggs on the vegetable mixture and season to taste with salt and pepper.