Potato Breiks with Olives and Capers (Tunisia)

[Guest guest]

POTATO BREIKS WITH OLIVES AND CAPERS (TUNISIAN POTATO TURNOVERS)

 

I spent a summer many years ago with a Tunisian family while studying at the

Bourguiba school in Tunis. On many nights my hostess served these delightful

turnovers as the main course for a light supper. She would simply accompany

them with one or two vegetable salads, such as Ommok Houria, or with a bowl

of hearty Chorba.

 

2½ pounds russet potatoes, scrubbed and quartered

1 teaspoon salt

¼ cup olive oil

½ small onion, finely diced

2 tablespoons capers, drained

10 green or black olives, pitted and chopped

10 fresh flat-leaf parsley sprigs, minced

1 teaspoon red pepper flakes

½ teaspoon freshly ground black pepper

fourteen 7-inch-square Chinese egg roll skins

vegetable oil for frying

lemon wedges for garnish

 

Place the potatoes in a large saucepan filled with cold water to cover. Add

the salt and cook, partially covered, for 25 to 30 minutes, or until a knife

pierces a potato easily. Drain, reserving 1 cup of the cooking liquid, and

let the potatoes cool. Peel them and return them to the pot. Using a masher

or a ricer, mash the potatoes until smooth. Add enough of the reserved

cooking liquid to obtain a thick puree. Stir in the olive oil, onion,

capers, olives, parsley, pepper flakes, and black pepper until well blended.

Line a baking sheet with paper towels. Set aside. Separate the egg roll

skins and place them on a clean surface. Place ¼ cup of the potato mixture

in the center of each egg roll skin. Fold over to make a triangular-shaped

turnover. Seal the edges with water.

Into a medium skillet, pour oil to a depth of ½ inch. Heat it over medium

heat to 325 ºF, or until a piece of egg roll skin sizzles slowly when added.

(If the oil is too hot, the dough will cook before the filling is heated

through.) Carefully set one breik at a time in the oil. Fry until golden

brown, 2 to 3 minutes on each side. Drain well on paper towels. Serve

immediately with lemon wedges. Repeat to cook the remaining turnovers.

 

Makes 14 breiks; serves 14 as a first course, 7 as an entree.

 

country : Tunisia

course : savoury pastry

 

source : North Africa : The Vegetarian Table / Kitty Morse

 

 

 

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[Guest guest]

can you please tell me what capers are?i thought they were fish.

thanx,

etti

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[Guest guest]

Hi Etti,

 

you wrote :

 

>can you please tell me what capers are?i thought they were fish.

 

 

I think the fish you're thinking of are carp.

Capers are the buds of a specific shrub (Capparis spinosa, var. rupestris),

preserved in brine.

They are frequently used in Mediterranean cooking, and have a delicious

sour/spicy taste.

In the Netherlands they are available at every supermarket. In the Stated

I'd expect to find them in Mediterranean or Middle Eastern shops.

 

Greetings,

 

Esther

[Guest guest]

thanx esther for the info about capers...

\-etti

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