Fatma Fingers (stuffed brick pastry) Recipe
Fatma Fingers (stuffed brick pastry)
Flavors of Tunisia
Total time: 30 to 60 minutes
Difficulty: Average
Chef's Note

If you want to avoid deep frying, you can cook the rolls in a hot oven (200-250° C / 400-475° F), being sure to turn them so they brown well on all sides.

For 6 servings

- 1 package of 12 brick sheets

- 2-3 medium potatoes
- 1 small can of tuna in oil
- 1 small onion
- a few sprigs of parsley
- 1 Tbsp. capers
- 3-4 eggs
- 50 g (2 oz.) Parmesan
- 50 g (2 oz.) Gruyere
- 1 small preserved lemon
- lemon wedges
- vegetable oil for frying
  1. Cook the potatoes in boiling salted water and mash them with a fork.
  2. Finely chop the onion and parsley.
  3. Cook the onions slightly in 1 or 2 tbsp. water. Add the parsley just before turning off the heat.
  4. Hard boil 2 eggs and chop them finely.
  5. Grate the Parmesan and Gruyere; finely dice half the preserved lemon.
  6. Combine all the ingredients and add 1 or 2 raw eggs. Season with salt and pepper. The mixture should not be liquid.
  7. Cut the brick sheets in half and place 1 teaspoonful of filling on each one; roll up to form a finger. Repeat with the remaining ingredients to form 24 fingers.
  8. Heat the oil over medium heat in a deep skillet and fry the rolls. Remove them when nicely browned and drain well in a strainer lined with paper towels before serving.
  9. Serve on a bed of lettuce with lemon wedges.
More recipe ideas

A recipe in special collaboration with Neyla Chehimi

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