Experience the tastes of Libya with this delightful Khebaiza bil Tuun, a savory pastry that combines spicy tuna and olive filling wrapped in tender, flaky bread. Whether served as a hearty appetizer or delectable snack, these golden crescent rolls are sure to impress with their vibrant flavors and satisfying texture.
Ingredients
🐟 3 cans tuna, drained, generic yellow can
🫒 5-8 tablespoons olive oil, generic green glass bottle
🌶️ 3 tablespoons harissa, hot pepper paste, small glass bowl
🫒 ½ cup green olives, sliced
🧂 Salt, white shaker
🥚 1 egg, for egg wash
🌱 Black seeds, for garnish, small clear bowl
🥟 Standard dough recipe
🌾 Flour, for dusting
Instructions
1- Preheat the Oven:
- Preheat your oven to 425°F (218°C).
2- Prepare the Tuna Mixture:
- Thoroughly drain the tuna and place it in a large glass mixing bowl, breaking up any large chunks with a metal spoon.
- Add olive oil gradually to the tuna, mixing until it's moist but not watery. Aim for a smooth consistency.
- Season the tuna mixture with salt to your liking.
- Mix in the harissa paste until the tuna takes on a vibrant reddish-orange hue.
- Fold in the sliced green olives until evenly distributed.
3- Prepare the Dough:
- Lightly flour your workspace, such as a baking sheet, with a small quantity of flour.
- Roll out one portion of your dough onto the floured surface, aiming for a 10-inch diameter circle, similar to a dinner plate.
- Using a pizza cutter, slice the dough circle into 8 equal wedges. Repeat for a second portion of dough for a total of 16 wedges.
4- Fill and Shape the Crescents:
- Spoon a hefty portion of the tuna mixture onto the wide end of each dough wedge.
- Roll the wedges into crescent shapes by folding the corners, tucking in the filling, and rolling from wide to narrow end.
5- Prepare the Egg Wash:
- In a wooden bowl, crack an egg, beat it with a metal fork, and add water until slightly foamy. This will serve as your egg wash.
6- Bake the Khebaiza:
- Arrange the stuffed crescents on a parchment-lined baking sheet, ensuring space between each.
- Brush the surfaces of the khebaiza with the egg wash using a blue silicone brush and then sprinkle with black seeds.
- Bake the khebaiza for about 10 minutes until they become golden brown.
7- Cool and Serve:
- Transfer the baked pastries to a cooling rack and cover them with a clean tea towel for softness while they cool.
Prep Time: Approximately 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: Makes approximately 16 khebaiza
Equipment: Large glass mixing bowl, metal spoon, bamboo cutting board, metal paring knife (small, black handle), glass bowl for olives, baking sheet or workspace (large metal sheet pan), wooden rolling pin, metal pizza cutter (plastic handle), wooden bowl for egg wash, metal fork, glass cup for water, parchment paper, blue silicone brush, electric oven, perforated metal spatula, metal wire cooling rack, clean white tea towel, wooden serving bowl (for presentation)
Cooking Tips
- Ensure tuna is thoroughly drained to avoid a soggy filling.
- Adjust olive oil based on desired moistness.
- For an extra vibrant color, mix harissa thoroughly with the tuna mixture.
- Be generous with the filling for a more satisfying bite.
- Cover cooling khebaiza with a tea towel to maintain softness.
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Khebaiza bil Tuun
