BRIK DANNOUNI (FRIED STUFFED PASTA)

1 kg flour

500 g minced meat

60 g smen or fresh butter

50 g Parmesan cheese

50 g grated gruyere

6 eggs

salt to taste

country : Tunisia

pepper to taste

Serves 4.

course : snack

oil for frying

Put the flour in a large dish, add a level teaspoon of fine salt, pour over a  glass of oil, add a knob of melted butter or smen and mix  well. Then add a glass of water and knead to a firm and  soft dough. Allow to rest for about ½ an hour.

Meanwhile, place the miced  meat in a heavy casserole (an earthenware one if  possible), season with salt and pepper, add a knob of   smen or fresh butter and cook over a low heat stirring  continuously until dried out. Then cook the eggs in a   little oil, add a pinch of salt, combine the whites and   the yolks, then drain and chop. Now mix the meat, the  eggs and the grated cheese.

In a deep frying pan, heat the oil. In the meantime, roll out the dough over a  floured board to a ½-cm thick dough and cut with a  pastry cutter into 7 - 8 cm slices. Place in the middle  of each one a tablespoon of the filling, fold into a  semicircle round the filling and remove the excess of  dough using a pastry wheel. Fry the stuffed pasta over  both sides to a golden brown colour. Drain well and serve   straight away.

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source : Tunisian Gastronomy / Mohamed Kouki

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