Sharing Menu Recipe

Prepare filling

In a bowl mix drained flaked tuna, capers, chopped parsley, ground cumin, 0.5 tsp salt and 0.25 tsp black pepper. Taste and adjust seasoning. Set aside.

Assemble brik

Lay one pastry sheet on a work surface. Place about 1.5 tbs of the tuna mixture near the center. Carefully make a shallow well in the filling and crack one egg into the well (for smaller sheets use half an egg or poach separately). Fold pastry over to form a turnover or envelope, sealing edges by pressing gently. Repeat for remaining sheets and filling; reserve extra filling for any sheets without an egg.

Fry

Heat vegetable oil in a deep skillet to 180°C (350°F) or until a small piece of bread sizzles and browns in ~30 seconds. Fry briks in batches, 1–2 minutes per side, until golden and crisp. Use a slotted spoon to transfer to paper towels to drain. Serve immediately with lemon wedges.

Make pol sambol

In a bowl combine grated coconut, finely chopped red onion, chili flakes and salt. Add lime juice and use the back of a spoon to press the mixture so flavors meld and the coconut releases a bit of moisture. Taste and adjust lime and salt. Keep chilled until serving.

Make roti dough

In a mixing bowl combine 2 cups all-purpose flour and 0.5 tsp salt. Add 2 tbs oil and gradually add 0.75 cups water, mixing until a soft dough forms. Knead 3–4 minutes until smooth. Let rest, covered, for 15 minutes.

Cook rotis

Divide dough into 6 equal balls. Roll each into a thin circle (15–18 cm). Heat a heavy skillet over medium-high heat. Cook each roti about 1–2 minutes per side, brushing lightly with oil if desired, until pale golden spots appear and it puffs slightly. Keep warm wrapped in a cloth. Serve sliced with pol sambol.

Make suya-style paste

In a bowl whisk together peanut butter, ground roasted peanuts, paprika, ground ginger, cayenne, garlic powder, 1 tsp salt and 2 tbs vegetable oil to form a paste. If too thick, add 1 tbs water to loosen.

Marinate and skewer

Toss chicken pieces with half of the suya paste to coat well. Thread chicken onto soaked skewers. Let marinate 15–30 minutes at room temperature or up to 2 hours in the fridge (bring to room temp before cooking). Reserve remaining paste for basting or serving.

Cook skewers

Grill or broil skewers over medium-high heat for 4–6 minutes per side, brushing with reserved paste, until chicken reaches 74°C (165°F) and has charred edges. Alternatively sear in a hot skillet in 1–2 tbs oil, turning to finish. Rest 5 minutes and serve hot.

Prepare filling

In a skillet melt 1 tbs butter over medium heat and sauté 0.5 cup chopped onion until translucent, about 4 minutes. Add minced garlic and cook 30 seconds. Stir in shredded cooked chicken and tomato paste; cook 1–2 minutes to combine. Remove from heat, fold in cream cheese and 0.5 tsp salt until smooth. Cool slightly.

Make dough

In a saucepan bring 1 cup chicken stock (or water) and 1 tbs butter to a simmer. Add 1 cup flour all at once and stir vigorously until a smooth dough forms and pulls away from the pan, ~2 minutes. Transfer to a bowl and let cool until warm to touch.

Assemble bites

Take about 2 tbs of dough, flatten in your palm, place about 1 tbs of filling in center and shape into a small teardrop or ball, sealing edges. Repeat to make 12–14 bites.

Bread and fry

Beat eggs in a bowl. Roll each shaped bite in beaten egg, then in breadcrumbs to coat. Heat vegetable oil in a deep skillet to 175–180°C (350–360°F). Fry bites in batches 3–4 minutes until golden brown, turning if needed. Drain on paper towels and serve warm.

Toss and roast vegetables

Preheat oven to 220°C (425°F). In a large bowl toss carrots, eggplant, zucchini and red pepper with 3 tbs olive oil, 1 tbs harissa paste, 1 tsp salt and 0.5 tsp ground cumin until evenly coated. Spread in a single layer on a rimmed baking sheet and roast 20–25 minutes, turning once, until tender and caramelized at edges.

Make chermoula

While vegetables roast, combine 0.5 cup chopped cilantro, 0.5 cup chopped parsley, minced garlic cloves, 2 tbs lemon juice, 3 tbs olive oil, 0.5 tsp smoked paprika and 0.5 tsp salt in a bowl. Stir to make a bright herb sauce. Adjust lemon and salt to taste.

Finish and serve

Transfer roasted vegetables to a serving platter, spoon chermoula over the top (or serve on the side for dipping). Garnish with additional herbs if available and serve warm as part of the sharing selection.