Spring rolls with tunisia deep-fried soft-boiled egg wrapped in tuna and

From the Paris Paris skin semi- ripening egg ro ~ ri!
“The brick” of popularity the chart it is not in Tunisia arrangement to cooking

When inviting the person and when liking to drink the liquor at the house, when it makes the temporarily your cool knob, after that we would like to put out cooking which is warm swiftly is, don’t you think?.
Then this time, when even the material it trims, then it is completed in just several minutes, exactly simple atsuatsu cooking is introduced to the beer and the wine.

As for this cooking, in order to be able to make cooking, “brick” of popularity in Tunisia of the country and north Africa of the beauty food which confronts in the Mediterranean, easily, in addition the chart it is not as cooking in order to be able to use, it arranged.

The point of cooking simply one. Finish the egg in semi- ripening state.
When eating, you fry and giyutsu squeeze the lemon to the place of building, attach the Tunisia red pepper paste “haritsusa” with the taste.When haritsusa does not enter into the hand, the honeycomb sauce and the like please substitute with the seasoning which you like.

karitsu was fried from the Paris Paris which skin, the semi- ripening egg the ro ~ ri.and, the smell of the spices came from after casually, the taste of the contents and the skin was crispy and moist, from around surely, wow, it tastes great! should increase with cheers!
this time, i finish in a smaller size for the hospitality, in tunisia, a large skin1lets just use sheets. when you at home, you may also want you not to exciting to flow tunisia.

the way, in tunisia is not a spring roll skin, use a skin made with semolina, created by placing the eggs. roh manners it is going to get it by hand so as not to spill any egg. a try by all means!

materials and recipe please click here!

spring rolls with tunisia deep-fried soft-boiled egg wrapped in tuna and

turnaround time: 15less than a minute
friendly drink: beer, sparkling wine

spring rolls with tunisia deep-fried soft-boiled egg wrapped in tuna and of material

(4public)
canned tuna (turn off the water lightly boiled in water · · ·) 50g
quail egg 8~10individual
onion (chopped) 1/8individual
parmesan cheese (grate) 15g
parsley (chopped) tablespoon1~2
caper 5g
olive oil tablespoon1
ground cumin, coriander powder each teaspoon1/2
salt, black pepper each small
spring roll skin 4~5sheet
lemon, harissa , beaten egg each appropriate
frying oil (salad oil, olive oil) as appropriate

procedure

1: tuna in a bowl, onion, parsley, parmesan cheese, caper, olive oil, spice, put the salt, mix.

2: 1/2in the skin of the spring roll was cut into1put.

3: paint the beaten egg around the spring roll, fold into a triangle go.

4: last1the state opened the side, a quail egg in his hand1into pieces, paint the beaten egg close to the edge.

5: vegetable oil in a frying pan1cminto depth about, in addition to high temperature heat a little olive oil to flavoring. 4put, deep-fried to baked until it colors lightly on both sides.
prime instrument, harissa served with a lemon and to your liking, you within hot.

one-point

-soft-boiled eggs as honed to state, heated to high temperatures let’s frying oil. because content can be eaten even without heating, fried short time.

-or shrimp instead of tuna, you can also add a delicious spinach and boiled potatoes. spices, you may also add the paprika.

-the skin of a spring roll1when you finish using mai as it is, tool is to create a wall in the center of the skin slightly above the spring roll, place the eggs under its, you to come to the central equipment and eggs. with the beaten egg and spring rolls to the edge of the, folded into a triangle and close.
after you close, let me give you immediately . and has been slowly, beware of the skin is torn because that would.

related article
– all-purpose seasoning of tunisia harissa and is?
– tunisian cuisine is eaten

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