Brik Dannouni
(Stuffed Lamb Turnovers) Recipe
Origin: Tunisia Period: Traditional
|
|
Ingredients:
60g Gruyère cheese, finly grated
240g lamb meat cut into 3cm cubes
1/4 tsp salt
1/4 tsp paprika
1/4 tsp freshly-ground black pepper
1 tbsp vegetable oil
1 egg, lightly beaten
oil, for frying
1 batch puff pastry (or 1kg shop-bought)
Brik Dannouni
(Stuffed Lamb Turnovers) Preparation:
Method:
If using fresh puff pastry, prepare according to the puff pastry recipe then wrap in clingfilm (plastic wrap) to keep moist as you prepare the remaining ingredients.
Place the lamb in a food processor and pulse several times until well chopped. Add the olive oil to a pan and use to fry the lamb, salt, paprika and black pepper until the meat is nicely browned (about 3 minutes). Transfer the contents of the pan to a bowl and set aside to cool to room temperature.
When the lamb mixture is cold add the egg and grated cheese. Stir to combine thoroughly then roll out one piece of the puff pastry on a lightly-floured work surface to rectangle about 30cm by 20cm in size. Use a 9cm pastry cutter to cut out about 12 circles from the dough then place a generous teaspoon of the lamb mixture on one half of each circle. Moisten around the edges with a little water then fold the dough over the filling. Crimp the edges with the tines of a fork then transfer to a well-greased baking tray. Repeat with the remaining dough and filling.
When done, add oil to a depth of about 5cm in a high-sided frying pan or flat-bottomed wok over low heat. As soon as the oil is hot add a few of the turnovers at a time and fry for about 2 minutes on each side, or until golden brown all over and cooked through. Place in an oven to keep warm as you complete cooking the other turnovers. Serve warm with a table harissa sauce.
Read: Recipe Articles and Reviews
|
|
More African recipes... More North African recipes... More snack recipes... More Traditional recipes... More recipes for Pies and Tarts... More Frying recipes... More recipes for Lamb... More Cheese recipes...
|
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you.
Need to convert any units on this site?
As a guide 1 US cup of flour = 4 1/2 oz = 140g (this applies to breadcrumbs, ground almonds etc
1 US cup of butter/margarine or sugar = 7 oz = 200g
For temperature conversions (Celsius, gas mark, Farenheit) go to the Temperature conversion page.
For mass conversions (grammes, cups, spoons, ounces etc) go to the Mass/Weight conversion page.
For temperature conversions (litres, cups, spoons, fluid ounces etc) go to the Volume conversion page.
You can also see more cookery terms and meanings as well as ingredient descriptions at the Cooks' glossary
|
One Million People Campaign
If you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation!
Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now!
As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today!
|
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
This traditional African recipe is brought to you by the Help Stefan Campaign please take a few minutes to make a donation to help a Liberian/Sierra Leonian refugee rebuild her life below (all donations are made securely via PayPal):
Other recipes with lamb and pastry as primary ingredients:
Vegetable Ndiwo
Warning: mysql_fetch_array(): 6 is not a valid MySQL result resource in /home/c/e/celtnet/public_html/recipes/miscellaneous/fetch-recipe.php on line 1179
Join the Celtnet Recipes Discussion Forum
The African Cookery PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system:
you remain anonymous as all eMail details are destroyed once your gift has been verified and a 'thank you' email has been sent. I need your trust and do not keep or sell eMail addresses. Once your donation has been made you will receive a copy of my Recipes of Africa eBook which contains recipes from each and every country and region of Africa (over 800 packed into 550 pages). You also get brief country and region description, maps and discussion of typical foods. With this eBook you will learn the recipes and dishes of every single country in Africa, from North Africa, through West Africa, Central Africa, East Africa and South Africa. This is the most comprehensive collection of African recipes ever collected in one place. Any donation you make goes towards the Help Stefan charity campaign. For more information see the Frequently Asked Questions. Also, if you purchase a book through any of the Amazon links below then a portion of the price will go to the maintenance of this site. Thank you for your help in keeping 'Celtnet Recipes' running. If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
printer-friendly version
