400 g of cooked fresh tuna-a bouquet of parsley with large
leaves- 3 or 4 blades of fresh coriander- 1 "new"
onion- 1 spoonful of margarine- 1\4 of olive oil - 1 El
Gamra's leave per person-
seasoning: a shell of crashed garlic - A pinch of black
pepper- a pinch of Cayenne pepper (optional).
Hack up softly onions and coriander as well. Put the margarine
in a sauce pan and return the parsley and onion all together.
Season and leave it cooking under a soft fire during 15 m. Add
tuna and mix up all together intimately.
Leave it still cooking under a soft fire. Add seasoning to the
remaining part, stir with a wood spoon, cover and leave
Detach firmly leaves from each others. Place right in the
center of a leave a soup spoon of the mixture.
Put down half the leave then over one of the corners, almost
in a half way so as to shape a flatten corny pastry.
Put in a frying pan some oil and glaze "briouats" on
both sides. Drain and keep it hot.
"Briouats "are served hot, accompanied with a fresh
salad and washed down with a lemon juice.