Westchester Supper Club

From The Moroccan Collection by Hilaire Walden

Briks (pronounced breeks) are ouarka turnovers that originate in Tunisia. The Pieds Noirs, or Blackfeet (Europeans born in Maghreb), were responsible for spreading their popularity throughout North Africa. Traditionally briks are deep-fried and are served immediately or they become heavy and greasy. They can be baked however.

Ingredients:
about 8 oz. filo pastry, thawed
olive oil for brushing
sesame seeds for sprinkling

Filling:
1/3 cup olives (black, green, or a mixture of both), pitted
3 anchovy fillets
3 sun-dried tomatoes in oil, drained and chopped
2 tablespoons chopped almonds
2 tablespoons chopped mixed cilantro and parsley
3 soft-boiled eggs, chopped
squeeze of lemon juice, to taste
pepper

Directions:
1. To make the filling, finely chop the olives and anchovy fillets together, then mix them with the tomatoes, almonds, mixed cilantro and parsley, eggs, and lemon juice. Season with pepper.

2. Cut the pastry into 4-by-10 inch strips. Work wtih 3 or 4 strips at a time; keeping the remaining pastry covered with plastic wrap.

3. Brush the strips lightly with oil and put a heaped teaspoon of the filling at the top of the right-hand corner of each one. Fold the corner down to make a triangle. Continue folding the triangle along the length of each strip. Place on a baking sheet and brush with oil. Repeat until all the filling has been used.

4. Sprinkle the briks with sesame seeds and bake in a preheated 375 degree F. oven for about 20 minutes, or until crisp and golden. Serve hot or warm.

From The Moroccan Collection by Hilaire Walden

Moroccans are inveterate snackers, masters at producing a myriad of nibbles throughout the day. Deep-fried spiced dried fava beans are a particular specialty, but because it is so much easier for us to get chickpeas, I am giving a recipe using them. Baking is more in line with modern eating and cooking, so I have modified the traditional method.

Ingredients:
1 can (14 oz.) chickpeas, drained and rinsed
2 tablespoons olive oil
2 plump garlic cloves, crushed
paprika and ground cumin, for sprinkling
salt and pepper

Directions:
1. Spread the chickpeas on a baking sheet. Mix the oil with the garlic and pour over the chickpeas, stirring everything together.

2. Transfer the baking sheet to a preheated 400 degree F. oven and cook the chickpeas for about 15 minutes, stirring them occasionally so they cook evenly.

3. Tip the chickpeas onto papertowels to dry them, then toss while still warm with paprika, cumin, and salt and pepper. Eat while warm or store in an airtight jar in a cool place for up to two weeks.

Serves 2-4.