Tunisian Potato Breiks with Olives and Capers

Tunisian Potato Breiks with Olives and Capers Recipe - Vegetarian Cuisine from Tunisia

Region / culture: Tunisia | Servings: 14 |

Vegetarian diet

Introduction

Tunisian Potato Breiks with Olives and Capers is a delicious and savory dish that combines the flavors of potatoes, olives, capers, and spices in a crispy fried turnover. This recipe is perfect for a special occasion or as a unique appetizer for a dinner party.

History

Tunisian Potato Breiks with Olives and Capers is a traditional Tunisian dish that is often served as a street food or as part of a mezze spread. The combination of potatoes, olives, and capers is a classic flavor profile in Tunisian cuisine, and the crispy fried turnover adds a satisfying crunch to the dish.

Ingredients

2.5 lb (1.13 kg) russet potatoes, scrubbed and quartered
1 tsp salt
0.25 cup olive oil
0.5 small onion, finely diced
2 tbsp capers, drained
10 green or black olives, pitted and chopped
10 fresh flat-leaf parsley sprigs, minced
1 tsp red pepper flakes
0.5 tsp freshly ground black pepper
14 7-inch square Chinese egg roll skins
vegetable oil for frying
lemon wedges for garnish

How to prepare

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 easily pierces a potato.
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, 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 0.25 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 0.5 inch.
Heat it over medium heat to 325°F, 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 entre.

Variations

Add diced tomatoes or roasted red peppers to the filling for added flavor.
Use different types of olives, such as Kalamata or green olives, for a unique twist on the recipe.
Substitute sweet potatoes for russet potatoes for a different flavor profile.

Cooking Tips & Tricks

Make sure to cook the potatoes until they are very tender before mashing them. This will ensure a smooth and creamy texture for the filling.

- Be careful not to overfill the turnovers, as this can cause them to burst open during frying.

- Use a thermometer to monitor the oil temperature while frying to ensure that the turnovers cook evenly and don't burn.

Serving Suggestions

Serve Tunisian Potato Breiks with Olives and Capers as a first course or as an appetizer for a dinner party. Pair it with a fresh salad or a side of tzatziki sauce for a complete meal.

Cooking Techniques

Boil the potatoes until tender before mashing them to ensure a smooth texture for the filling.

- Fry the turnovers in hot oil until golden brown and crispy on the outside.

Ingredient Substitutions

Use phyllo dough or puff pastry instead of egg roll skins for a different texture.

- Substitute green onions for the diced onion for a milder flavor.

Make Ahead Tips

Prepare the filling ahead of time and store it in the refrigerator until ready to assemble and fry the turnovers.

- The turnovers can be assembled and frozen before frying. Thaw them in the refrigerator before frying.

Presentation Ideas

Serve Tunisian Potato Breiks with Olives and Capers on a platter with lemon wedges for garnish. - Sprinkle chopped parsley or red pepper flakes on top for added color and flavor.

Pairing Recommendations

Serve Tunisian Potato Breiks with Olives and Capers with a glass of crisp white wine or a refreshing mint tea.

- Pair it with a side of hummus, tabbouleh, or baba ganoush for a Mediterranean-inspired meal.

Storage and Reheating Instructions

Store any leftover turnovers in an airtight container in the refrigerator for up to 3 days.

- Reheat the turnovers in a 350°F oven for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Tunisian Potato Breiks with Olives and Capers contains approximately 200 calories.

Carbohydrates

Each serving of Tunisian Potato Breiks with Olives and Capers contains approximately 25 grams of carbohydrates.

Fats

Each serving of Tunisian Potato Breiks with Olives and Capers contains approximately 10 grams of fat.

Proteins

Each serving of Tunisian Potato Breiks with Olives and Capers contains approximately 2 grams of protein.

Vitamins and minerals

This dish is a good source of vitamin C, potassium, and iron.

Alergens

This recipe contains wheat (egg roll skins) and may contain traces of gluten.

Summary

Tunisian Potato Breiks with Olives and Capers is a flavorful and satisfying dish that is relatively low in calories and high in carbohydrates and fats. It is a good source of vitamin C, potassium, and iron.

Summary

Tunisian Potato Breiks with Olives and Capers is a delicious and unique dish that combines the flavors of potatoes, olives, capers, and spices in a crispy fried turnover. This recipe is perfect for a special occasion or as a flavorful appetizer for a dinner party.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Tunisian Potato Breiks with Olives and Capers. It was a warm summer day and I had just returned from the market with a fresh batch of potatoes, olives, and capers. As I unpacked my groceries, I stumbled upon a worn piece of paper tucked away in the corner of my recipe box. Curiosity got the best of me and I unfolded the paper to reveal a handwritten recipe that I had never seen before.

The recipe was written in elegant cursive script, with notes and alterations in the margins. It was clear that this recipe had been passed down through generations, each cook adding their own twist to the dish. I could almost smell the fragrant spices and savory fillings as I read through the instructions.

I traced my finger along the ingredient list, mentally checking off each item as I went. Potatoes, olives, capers, onions, garlic, parsley, and a blend of Tunisian spices. The thought of combining these flavors together in a crispy pastry shell made my mouth water with anticipation. I knew I had to try making this dish for myself.

As I gathered the necessary ingredients and prepared my kitchen for cooking, memories of my own culinary journey flooded back to me. I thought of my grandmother, who had taught me the basics of cooking when I was just a young girl. She had a knack for creating delicious meals out of simple ingredients, and her love for feeding others had left a lasting impression on me.

I remembered the first time I had attempted to make a traditional Tunisian dish, under my grandmother's watchful eye. She had patiently guided me through each step, showing me how to properly season the food and adjust the heat of the stove. I had felt a sense of pride and accomplishment when the dish was finally served, knowing that I had created something delicious with my own two hands.

Now, as I stood in my own kitchen, armed with the knowledge and skills that my grandmother had passed down to me, I felt a surge of confidence. I knew that I could tackle this new recipe with ease, using the techniques and tricks that I had picked up over the years.

I began by boiling the potatoes until they were soft and tender, then mashing them with a fork until they were smooth and creamy. Next, I sautéed the onions and garlic in a pan until they were golden and fragrant, adding in the olives and capers for an extra burst of flavor.

I sprinkled in the Tunisian spices, a blend of cumin, coriander, and paprika, adjusting the seasoning to taste. The aroma that wafted from the pan was intoxicating, a tantalizing mix of savory and spicy notes that made my mouth water with anticipation.

I carefully folded the mashed potatoes into the mixture, stirring gently to combine all the ingredients. The filling was rich and velvety, with a hint of heat from the spices that danced on my tongue. I knew that this would be the perfect filling for my breiks, a crispy pastry shell that would encase the savory goodness within.

I rolled out the pastry dough, cutting it into small circles that would serve as the base for my breiks. I spooned a generous dollop of the potato filling onto each circle, folding them over and crimping the edges to seal in the deliciousness.

As I placed the breiks into the hot oil to fry, the sizzle and pop of the cooking process filled the air. I watched as the pastries turned a golden brown, the aroma of fried dough mingling with the savory notes of the filling.

When the breiks were finally ready, I removed them from the oil and placed them on a platter to cool. I sprinkled them with fresh parsley and a squeeze of lemon juice, adding a final touch of brightness to the dish.

I couldn't wait to dig in and taste the fruits of my labor. As I took my first bite, I was transported back to the bustling markets of Tunisia, where the flavors of olives, capers, and spicy seasonings mingled in the air. The breiks were crispy on the outside, with a creamy and flavorful filling that melted in my mouth.

I savored each bite, relishing the taste of a new recipe that had found its way into my kitchen. I knew that this dish would become a favorite among my family and friends, a testament to the joy and satisfaction that comes from creating something delicious with love and care.

As I finished the last bite of my Tunisian Potato Breiks with Olives and Capers, I felt a sense of gratitude for the culinary journey that had led me to this moment. I knew that my grandmother would be proud of the cook that I had become, carrying on the tradition of creating delicious meals that bring joy and comfort to those around me.

And so, armed with a new recipe and a sense of wonder, I looked forward to the many more culinary adventures that awaited me in the years to come. But for now, I was content to savor the moment, basking in the warm glow of a successful meal and the memories of generations past.