Moroccan Tuna Briouats Stuffed Pastries Recipes

SFENJ - DEEP FRIED MOROCCAN DOUGHNUTS

Steps:

• Make yeast starter by dissolving 2 TBS. sugar and 1/2 teaspoons salt in 4 TBS. warm water in a small bowl. Stir in 1 TBS. dried active yeast. Let proof 15 minutes.
• Sift the flour into a mixing bowl. Make a well in the middle with your hands. Pour the yeast mixture into the well and begin to mix with your hand. Add a little warm water from time to time as mix, until it is the consistency of a stiff dough.
• Knead dough for 10-15 minutes by machine OR by hand:pulling the dough away from the bowl, slapping it down and kneading it into the bowl again with the heel of your hand, until the dough is smooth and elastic. Little by little, add remainder of water, sprinkling 2 TBS. at a time into the bowl. Knead the dough in the bowl until water is dissolved, continuing until the dough is spongy, very elastic and very sticky.
• Oil a mixing bowl lightly. Oil your hands and push dough down into the center of the original bowl with oiled hands until you can easily pick it up and transfer to the oiled bowl. Wipe any dough that might stick to your hands, dip fingers in oil again, and turn dough over in bowl. Then cover with a clean kitchen towel or plastic wrap, and allow to rise 1 -1 1/2 hours.
• When dough is risen, punch it down in bowl with your fist. Heat frying oil in a pan or deep fryer.
• When oil is hot, oil the fingers of both hands. Take a piece of dough approximately the size of a small egg and make a hole in the center using your fingers and twirl the dough to enlarge hole to size of a golf ball. Plunge ring of dough into hot oil. The dough will puff up.
• Turn the rings once or twice until golden on both sides. Remove with a slotted spoon and allow to drain dry on kitchen paper.
• Serve hot. May dip in sugar or honey or jam if desired.

MOROCCAN TUNA BRIOUATS (STUFFED PASTRIES)

Steps:

• Note: I use Samosa spring roll pastry sheets which are 3x9 inches. If you are using egg roll wrappers that are 7x7 inches they need to be cut in half so they measure 3.5x7.
• Set out the frozen spring roll pastry so it can thaw (around 30 minutes).
• If using raw potatoes, peel & dice them, then boil them until just tender. Set aside to be used later. If using canned diced potatoes drain the water & set aside to be used later.
• Drain the water from the tuna & place in a medium bowl. Chopped the parsley & cilantro together then add it to the tuna.
• Mix the onions, olives, harissa, & spices together then add to the tuna. Add the olive oil to the tuna & stir until all the ingredients are well blended. Lastly, add the potatoes & carefully stir in so they do not break apart.
• Note: Keep the wrappers under a damp towel so they do not dry out.
• Put 2 tablespoons of the filling at the top of a pastry strip. Fold over into a triangle, then fold over again & again.
• Lightly brush the end of the pastry strip with egg yolk & fold closed. (The egg yolk helps hold the strip together). Repeat the last 2 steps until all the filling is gone.
• Heat the oil (canola or peanut) in a medium pan. Once hot add about 5 triangles to the oil. Fry until golden brown, turning once. Repeat until all the triangles are cooked.
• Variation: Preheat the oven to 350 degrees & bake for 20-30 minutes. The pastries should be puffed & golden brown on both sides.