Tunisian Brik
Brik is a beloved Tunisian snack known for its delicate, paper-thin dough called malsouka. Typically, it’s filled with a combination of egg and mashed potatoes, then deep-fried to achieve a perfectly golden, crispy texture. Shaped either as a triangle or folded like a half-moon, Brik is traditionally served hot, often accompanied by flavorful harissa or sauté onions, making it an ideal choice for street food enthusiasts. During the holy month of Ramadan, Brik holds special significance as it is commonly enjoyed right after breaking the fast. The filling is incredibly versatile, allowing you to customize it to your taste. Popular variations include fillings such as ground beef, canned tuna, prawns, or mashed potatoes with parsley. If malsouka dough is unavailable, it can be substituted with filo pastry or Chinese spring roll wrappers, offering a globally accessible take on this Tunisian classic.
Ingredients:
The quantity of ingredients will vary based on the number of Briks you plan to make and how generously you'd like to fill them.
- eggs (one for each brik)
- vegetable oil for frying
- chopped parsley
- canned Tuna (Drained)
- potatoes - cooked and mashed with a fork
- salt and black pepper
- capers (optional)
Preparation:
Begin by combining the potatoes and parsley in a bowl, adjusting the proportions to your taste. Stir in the capers, then season with salt and pepper. Heat about 1 cm of oil in a pan over medium heat. Before assembling the brik, ensure the oil is hot enough for frying.
Lay a pancake flat on a plate. Spread 1-2 tablespoons of the potato-parsley mixture onto one half of the pancake, forming a semicircle or refer to the image for guidance. Sprinkle crumbled tuna evenly over the potatoes. Carefully crack an egg into the "nest" created with the potato mixture. Lightly season with salt and pepper. Fold the pancake in half to cover the filling, then gently slide it into the hot oil using the plate for assistance.
As the brik fries, use a spoon to carefully press along the edges to seal it. Spoon a bit of the hot oil over the top side of the brik that isn’t submerged, ensuring even cooking. Fry for about 2-3 minutes, or until golden brown, then flip and fry the other side for another 2-3 minutes. Traditionally, Tunisian brik is served with a runny yolk, so monitor the cooking time closely if this is your preference. If you prefer a fully set yolk, fry it a bit longer.
Once cooked to your liking, remove the brik from the pan and place it on a plate lined with paper towels to absorb any excess oil. Serve immediately with fresh lemon wedges for a burst of flavor.
In this recipe, tuna can be substituted with pre-cooked prawns for a delicious variation. To make Brik with ground beef, first sauté the meat with onions, salt, and pepper in a pan. Once cooked, shape the meat into a nest, similar to the version with potatoes, and carefully crack an egg into the center. The frying process remains the same as outlined in the original recipe.
Examples of Brik
Create Your Own Website With Webador