Briouates Beton (Tuna Turnovers) is a traditional Algerian recipe for a classic snack of a tinned tuna, onion, herb and olive mix stuffed into thin pastry sheets that are fried before serving. The full recipe is presented here and I hope you enjoy this classic Algerian version of: Tuna Turnovers (Briouates Beton).
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Ingredients:
12 sheets of briks dayouls
200g tuna in brine, drained and mashed
2 onions, very finely chopped
4 tbsp mixed herbs, finely chopped (parsley, thyme, chives, chervil, coriander)
1/4 tsp ground cumin
1/4 tsp freshly-ground black pepper
60g olives, finely chopped (optional)
60ml extra-virgin olive oil
salt, to taste
flour and water paste, to seal
Method:
In a bowl, mix together the tuna, onions, herbs, spices, olives (if using), oil and a little salt. Mash thoroughly to combine.
Take one of the pastry sheets and add some of the tuna stuffing in a line along one side. Carefully fold into a triangle, alternating folding from left to right so the turnover gets thicker with each fold. Glue the edges sealed with flour and water paste. Set aside on a plate with the seam side downwards as you complete filling the remaining pastry sheets.
Heat oil in a deep fryer, add the briouates and fry until golden brown all over and heated through. Drain on kitchen paper and serve.
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