Tunisian Tuna Tomato and Egg Turnovers - Breik bil Toona, Tomatum wa Beid - 8g Carbs, 1g Fiber
Recipe By:
Serving Size: 15
Preparation Time: 0:00
Categories: Low Cal (Less than 300 cals) Lower Carbs
Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Roma tomato -- diced
3 large eggs -- whites only
6 ounces canned tuna -- (1 can) water packed, drained
1 small yellow onion -- grated
1 tablespoon capers -- rinsed and drained
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/4 cup fresh Italian parsley -- chopped
9 phyllo dough sheets -- thawed
1/4 cup extra-virgin olive oil
2 lemons -- quartered
Combine tomato, egg whites, tuna, onion, capers, salt, pepper and parsley in a bowl. Mix well to combine. Preheat oven to 350F.
Unfold phyllo sheets and stack on a work surface in a rectangle shape.
Brush each sheet/layer lightly with olive oil [I use an olive oil
mister/spray]. Stack three sheets on top of each other. Make five equally
spaced vertical cuts down the length of the sheets. Place 1 teaspoon
filling at the top of each strip. Fold the phyllo over the filling on the
diagonal, leaving a straight edge on the bottom. Continue to fold the
phyllo in a flag-folding fashion into a triangle (the way you would make a
paper football). Continue with remaining phyllo and filling. Place
finished turnovers on a baking sheet. Lightly brush the tops of the
turnovers with olive oil.
Bake for 15 - 20 minutes or until golden. Serve hot, with lemon wedges.
Makes 15 turnovers
AuthorNote: Home of picture perfect weather, beautiful beaches, and
fantastic street food, the Tunisian island of Djerba is a popular vacation
getaway for Europeans. One of Djerba's most celebrated street foods is
'breik', a deep-fried turnover filled with tuna and vegetables. This
version is baked, making it easier and healthier for the home kitchen. I
like to double the recipe and freeze half for another occasion. The
turnovers make a great picnic item or appetizer and can transform simple
soups and salads into tasty and interesting meals.
Although many people associate phyllo dough with fattening desserts, it an
also be used in savory applications like this one. The phyllo sheets
themselves are harmless, and when brushed with olive oil instead of butter
and baked instead of fried, they make a perfectly healthy indulgence.
Cuisine: "North African/Mahgrebi"
Source: "The Mediterranean Diabetes Cookbook by Amy Riolo, 2010."
S(Formatted by Chupa Babi): "May 2010"
Yield: "15 turnovers"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 100 Calories; 5g Fat (48.1%
calories from fat); 5g Protein; 8g Carbohydrate; 1g Dietary Fiber; 46mg Cholesterol; 399mg Sodium
Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates.
No comments:
Post a Comment