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Tunisian Brik Recipe
This recipe is absolutely great and addictive. The thin brik pastry sheet is wonderfully crispy — it cracks with every bite and tastes super delicious.
For those of you who aren’t familiar with brik, it’s basically a fried pocket made from thin dough and filled with delicious fillings. A really simple recipe with a minimum amount of ingredients.
All you need to do is fry it for a short time — then you can serve it to the table. The albumen is cooked while the yolk remains liquid. When you take a bite, the yolk oozes out — it’s the perfect bite.
Ingredients:
3 brik pastry sheets
3 eggs
3 – 4 tablespoons chopped parsley
Salt – pepper
Semi-deep frying oil
Preparation:
1. I recommend starting to heat the oil in advance, but not too hot. Put a wooden spoon in and you will see that it creates gentle bubbles around it.
2. Break the egg into a small bowl, being careful not to break the yolk. Place the brik pastry sheet on a slightly deep plate. Sprinkle parsley in the center. Place the egg in the center. Season with salt and pepper.
3. Gently fold in half to form a semicircle. Fry for about two minutes on each side. Remove from the oil with tongs and let the oil drip. Place on absorbent paper for a short time and eat.
4. While preparing more brik pastry sheets, it is recommended to eat immediately, it is most delicious.
