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home > recipes > vegetables > tunisian potato breiks with olives and capers
2 1/2 pounds russet potatoes, scrubbed and quartered 1 teaspoon salt 1/4 cup olive oil 1/2 small onion, finely diced 2 tablespoons capers, drained 10 green or black olives, pitted and chopped 10 fresh flat-leaf parsley sprigs, minced 1 teaspoon red pepper flakes 1/2 teaspoon freshly ground black pepper 14 7-inch-square Chinese egg roll skins vegetable oil for frying lemon wedges for garnish Place the potatoes in a large saucepan filled with cold water to cover. Add the salt and cook, partially covered, for 25 to 30 minutes, or until a knife pierces a potato easily. Drain, reserving 1 cup of the cooking liquid, and let the potatoes cool. Peel them and return them to the pot. Using a masher or a ricer, mash the potatoes until smooth. Add enough of the reserved cooking liquid to obtain a thick puree. Stir in the olive oil, onion, capers, olives, parsley, pepper flakes, and black pepper until well blended. Line a baking sheet with paper towels. Set aside. Separate the egg roll skins and place them on a clean surface. Place 1/4 cup of the potato mixture in the center of each egg roll skin. Fold over to make a triangular-shaped turnover. Seal the edges with water. Into a medium skillet, pour oil to a depth of 1/2 inch. Heat it over medium heat to 325 F, or until a piece of egg roll skin sizzles slowly when added. (If the oil is too hot, the dough will cook before the filling is heated through.) Carefully set one breik at a time in the oil. Fry until golden brown, 2 to 3 minutes on each side. Drain well on paper towels. Serve immediately with lemon wedges. Repeat to cook the remaining turnovers. Makes 14 breiks; serves 14 as a first course, 7 as an entree.

Tunisian Potato Breiks with Olives and Capers


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keyword: tunisian
keyword: potato
keyword: breiks
keyword: olives
keyword: capers
ethnicity: african
recipes for vegetables
recipes by treekite129
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(posted March 25, 2006)

2 1/2 pounds russet potatoes, scrubbed and quartered
1 teaspoon
salt
1/4 cup
olive oil
1/2 small
onion, finely diced
2 tablespoons capers, drained
10
green or black olives, pitted and chopped
10 fresh
flat-leaf parsley sprigs, minced
1 teaspoon red pepper flakes
1/2 teaspoon freshly ground black pepper
14 7-inch-square Chinese
egg roll skins
vegetable oil for frying
lemon wedges for garnish

Place the potatoes in a large
saucepan filled with cold water to cover. Add the salt and cook, partially covered, for 25 to 30 minutes, or until a knife pierces a potato easily. Drain, reserving 1 cup of the cooking liquid, and let the potatoes cool. Peel them and return them to the
pot. Using a masher or a ricer, mash the potatoes until smooth. Add enough of the reserved cooking liquid to obtain a thick puree. Stir in the olive oil, onion, capers, olives, parsley, pepper flakes, and black pepper until well blended. Line a baking sheet with paper towels. Set aside. Separate the
egg roll skins and place them on a clean surface. Place 1/4 cup of the potato mixture in the center of each egg roll skin. Fold over to make a triangular-shaped turnover. Seal the edges with water.

Into a medium
skillet, pour oil to a depth of 1/2 inch. Heat it over medium heat to 325 F, or until a piece of
egg roll skin sizzles slowly when added. (If the oil is too hot, the dough will cook before the filling is heated through.) Carefully set one breik at a time in the oil. Fry until golden brown, 2 to 3 minutes on each side. Drain well on paper towels. Serve immediately with lemon wedges. Repeat to cook the remaining turnovers.

Makes 14 breiks; serves 14 as a first course, 7 as an entree.


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