The Tunisian Revolution is well... revolutionary. It's one of the first of its kind: born and nurtured by the people and not an opposition party. And now, the revolutionary mindset is spreading throughout the Middle East: Hi, Egypt. And as President Obama said in his 2011 State of the Union speech "Around the globe, we're standing with those who take responsibility... that same desire to be free in Tunisia, where the will of the people proved more powerful than the writ of a dictator. And tonight, let us be clear that the United States stands with the people of Tunisia..." With people beginning to take a stand, it brings wonders of the future and what is to come. There are fears of fundamentalist factions gaining power through this coup à la Iranian Revolution. However for all the fears, there is double the hope for a new regime that represents the people and their desires. I cannot comment on what type of governmental hierarchy/organization/etc. I think will take over or whom I think should. Instead, I watch as a bystander, watching and hoping in ernst for the eventual outcome. Oh, how exciting these times we live in are. 
So in dedication to my Tunisian family, those of you abroad--from Romania, Paris, to Los Angles--and to those still in Tunis and Sfax, this post is for you. Having a "Tunisian family" means I grew up cooking (mainly eating) delicious food. So while my family had an extravagant Maghreb Feast, I donated my favorite recipe: Brik (pronounced like the building material). Also, if you're not a fan of tuna, I recommend replacing it with ground beef! (Oh sooo delicious) It is a tuna and soft-boiled egg turnover--a small packet, lightly fried in olive oil. Like the small country hanging out at the tip of North Africa, these small packages are bursting with a revolution of flavor. Unexpected and delicious, one bite and you're sure to be hooked!
Here are a few shots from the rest of the night. (I apologize that I don't have a camera; you can thank Blackberry for these)
(tzatziki sauce in martini glasses, later accompanied with kabobs)
("The Salad Room" 11 different North African salads)
Tuna and Caper Brik
(or ground beef AKA option 2) (Serves 7 people)
Spring Roll Wrappers
1 medium-sized Onion, diced
Salt & Pepper
Olive Oil
Eggs (1 per serving)
OPTION 1:
1 can Tuna Fish in oil
Capers
OPTION 2:
1 package Ground Beef
1 bush of Parsley, chopped
-OPTION 1: Take a pan and drizzle a little bit of oil in it. On medium-high heat, add the diced onions. Allow them to simmer for 5-10 minutes (or until soft).
-In a separate bowl, add a can of drained tuna, capers (drained of their juices), a bit of salt and pepper, and the cooked onions (try to get as little of the oil into the bowl!). Be careful to not let the mixture to get too oily!
-OPTION 2: Take a pan and drizzle a little bit of oil in it. On medium-high heat, add diced onions. Allow them to simmer until soft (5-10 minutes) and then add the ground beef.
-Stir the meat until it is fully cooked. (no more red pieces). When stirring, constantly chop up the meat to make it into small pieces.
-Transfer to a bowl and add parsley. (This stays good for a couple of days at least and can be made in advance or used for leftovers)
-Fill a stovetop pan with 1" of olive oil (or a few centimeters)... You can use the pan from the onions.
-Put the stove on medium-high heat and allow the oil to heat up. You will know when the oil is hot enough with a simple trick: Wet your hand using the faucet. Then flick a few drops of water into the oil. If it sizzles and pops (you should be able to hear and see it) once the water hits the oil, then the oil is hot enough.
-Meanwhile, separate two of the spring roll wrappers from the package. (Note: wrappers are very thin!)
-On the wrapper, place a small amount of the meat mixture in a crescent shape. Then crack the egg into the middle of the crescent, placing the egg and the egg yolk surrounded by the meat mixture.
-Fold the wrapper in half and place into the hot oil.
-Once you place the brik into the oil, use a spatula and press down on the brek all around the filling. (This makes sure not a lot of oil goes into the middle of the brik.)
-Lightly push some oil over the top of the brik. Flip the brek after 2-3 minutes. Cook another 2-3 minutes on the other side. The brik should be a golden-brown color.
-Place onto a paper towel and allow to cool for a few minutes. Then serve!
-Repeat until you have made enough for you and all of your friends! :)
This recipe is flexible! You can mix and match and play around with spices (if you so please) until your brik is exactly the way you like it. My mom likes to squeeze lemon juice on it. My friend's father likes to add tartar sauce (the time I made it with sharkfish--Hawaii was wonderful!) Personally, I like it the good old fashioned way. The way I grew up with. The way I was taught. Maybe I'm a traditionalist, or maybe I'm just a sucker for brik. I hope you enjoy one of my favorite foods. Once you learn how to make these, you might keep the ingredients in the freezer for a rainy day... (That's what I would recommend).
This is how I spent my winter break...
(The first shot it of a waterfall off the Hanakapiai Trail.... The second shot is Ke'e Beach)
And this is the harsh reality of winter...
(The first shot it of Barnard's campus during a blizzard... The second is post blizzard number 2...)
If you're in the Northeast, stay warm.
If you're in the Mid-West, stay really warm.
If you're on the West Coast, namely California, I'm jealous of your weather. Don't take it for granted!
And no matter where you live: Live Well. Eat Well.
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