TUNISIAN BRIK (ESSENTIAL MEDITERRANEAN)
This is a beautiful and unusual dish from Tunisia. In Tunisia, almost anything can go inside a brik. Tuna and anchovies are the most popular, though. This particular recipe doesn't incorporate the usual potato mixture. Instead of filo pastry, you can also use large spring roll wrappers, then deep fry the finished briks in hot oil.
Provided by Jostlori
Categories Savory Pies
Time 50m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F Metl the butter in a small frying pan and cool the onion over low heat until soft but not brown, about 5 minutes.
- Combine the onion, tuna, capers, parsley and parmesan in a bowl. Season to taste with salt and pepper.
- Cut the filo pastry sheets in half widthways. Layer four of the half-sheets together, brushing each with melted butter. Keep the remaining pastry covered with a tamp towel.
- Spoon half the tuna mixture onto one end of the buttered pastry, leaving a border. Made a well in the center of the mixture and carefully break an egg into the well, being careful not to break it. Season with salt and pepper.
- Layer two more sheets of the filo together, brushing with melted butter, and place on top of the tuna and egg. Fold in the pastry sides, then roll into a firm parcel, keeping the egg intact.
- Place on a lightly greased baking tray and brush with melted butter. Repeat with the remaining pastry, filling and egg.
- Bake for 15 minutes, or until the pastry is golden brown. Serve warm or at room temperature.
- NOTE: the yolk is still soft after 15 minutes. If you like your eggs firmer, bake for a little longer.
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Patson Turinawe
[email protected]I'm so glad I found this recipe! Brik is now one of my favorite dishes.
sunil Verma
[email protected]This Brik is the perfect appetizer or snack. It's light and flavorful, and it always disappears quickly.
Nickiesha Plummer
[email protected]I love that this recipe can be made ahead of time. It's perfect for busy weeknights.
Ella Zoutman
[email protected]This is my go-to recipe for Brik. It's simple to make and always turns out delicious.
Belle Perez
[email protected]I've tried this recipe a few times now, and I've gotten better each time. The Brik is always a hit with my friends and family.
Masika Janet
[email protected]This recipe is a waste of time. The Brik was bland and tasteless.
olisedeme christian
[email protected]I followed the recipe exactly, but my Brik didn't turn out as good as the pictures. The pastry was too thick and the filling was dry.
Reagan Easthunks
[email protected]I was a bit disappointed with this Brik. The pastry was soggy and the filling was bland.
Mental Queen
[email protected]I'm not a huge fan of Tunisian food, but this Brik was surprisingly good! The flavors were well-balanced and the pastry was nice and crispy.
Dan Macholl
[email protected]The Brik was a bit more work than I expected, but it was totally worth it! The end result was a flaky pastry filled with savory goodness.
cyclo gaming
[email protected]I've made this Brik several times now, and it's always a crowd-pleaser. The combination of flavors is just perfect.
momo
[email protected]This recipe is a keeper! The Brik was so easy to make and tasted amazing. I'll definitely be making it again and again.
Phiwokazi KwelA
[email protected]I tried making Brik for the first time last night, and it turned out even better than I'd hoped! The instructions were clear and easy to follow, and the end result was delicious.
Hajjat Hajat
[email protected]The Brik was a hit at our dinner party! Everyone loved the unique blend of spices and the crispy pastry. It was a great way to introduce our friends to Tunisian cuisine.
MiC
[email protected]This Tunisian Brik was an absolute delight! The flavors were so incredibly rich and complex, with a perfect balance of savory and sweet. The pastry was crispy and flaky, and the filling was moist and flavorful. I'll definitely be making this again so