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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Iraqi

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Note:*may substitute 1 tablespoons confectioners' sugar | 2. In a small bowl, combine the nuts, sugar, rose water, egg yolk and melted margarine. Set aside. | 3. Cut each egg-roll wrapper diagonally in half. Place 1 tablespoon of the almond mixture on the center of each triangle. | 4. Brush the edges with the egg white, lightly beaten. Cover as in a triangular turnover and press the edges to seal. | 5. Heat 2 cups olive or vegetable oil in a deep heavy saucepan or skillet to 375°. Test by tossing in a small bread cube, which should brown in 60 seconds. | 6. Carefully slide the briks into the hot oil, two or three at a time. | 7. Fry the briks, turning once, 20 to 25 seconds, or until golden-brown. Remove with a slotted spoon. Drain on paper towels. | 8. Combine the honey and lemon juice. Brush over briks, or just dust with confectioners' sugar. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
almond	1	cup	ground	1927.12	0.0	0.0	218.0
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
rose water	1	teaspoon		0.0	0.0	0.0	0.0
egg	1		divided	71.5	0.36	6.28	4.755
margarine	1	tablespoon	melted	101.37899999999999	0.1269	0.1269	11.3505
egg wrap	6			-	-	-	-
oil				-	-	-	-
honey	2	tablespoons		-	-	-	-
lemon juice	2	teaspoons		2.2367	0.7015	0.0356	0.0244

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.