Briwat al-Hut
Region: Morocco
Category: Antipasto, Meze, Tapas, and Hors d'Oeuvres
Season: Any
Difficulty: Medium Difficulty
In Morocco, a favorite street food (or in a restaurant, a meze) is briwāt, a deep-fried stuffed turnover made with a dough as thin as phyllo pastry called warqa (see the picture there of its being made). Chinese egg roll wrappers work very well in this preparation, which is related to the Tunisian brīk. This preparation is called briwāt al-ḥūt or fried fish turnover.
Yield: Makes 6 turnovers
Preparation Time: 25 minutes
6 cups olive oil, olive pomace oil, or vegetable oil for frying
1/4 pound ground cooked white-fleshed fish, such as cod, halibut, red snapper, flounder
1/4 cup finely chopped fresh cilantro (coriander) leaves
1/4 cup finely chopped fresh parsley leaves
1/2 teaspoon salt
Freshly ground black pepper to taste
1 teaspoon freshly ground cumin seeds
1 teaspoon sweet Spanish paprika
1 tablespoon extra-virgin olive oil
6 Chinese egg roll wrappers, 6 inches square (3 ounces)
1. Preheat the frying oil in a deep fryer or an 8-inch saucepan fitted with a basket insert to 360ºF.
2. In a medium-size bowl, mix the fish, coriander, parsley, salt, pepper, cumin, paprika, and olive oil together.
3. Place an egg roll wrapper on a plate. Spoon 2 tablespoons of the stuffing in the center. Wet the edges of the wrapped with a little water, then fold one edge over to form a triangle, pressing the edges closed. (Make them one at a time.) Pick the turnover up with two hands by the corners, place in the hot oil, and cook until golden brown, 30 seconds per side. Remove from the oil with a skimmer or tongs or lift the basket insert and drain on paper towels for a minute, then serve. Continue making the remaining turnovers. Let the frying oil cool completely, strain if necessary, and save for a future use.
Variation:
Note:
Posted: 03/02/2009
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