Cooking Instructor, Food Blogger, Cookbook Author, and Personal Chef, bringing the traditional and authentic taste of regional Italian, Spanish, Portuguese, French, Tunisian, and Moroccan cuisine to your table.
My menus are created exclusively to satisfy your personal preferences. I blend traditional recipes with new and innovative ingredients to create flavorful and aromatic foods, all prepared to your tastes and desires.
Member of: Les Dames d'Escoffier and IACP
One of my
favorite foods from Tunisia
is a brik (breek).It is made with
malsouka dough which unfortunately cannot be found in stores. The malsouka
dough has the consistency of phyllo and spring roll dough which can both be
used to make brik.My preference is to
use phyllo dough because it is flaky and easy to find. A Tunisian brik is usually shaped like a
triangle and filled in the middle with a raw egg, or other fillings such as hard
boiled eggs, canned tuna, boiled potatoes, capers and parsley. If you have all
of the ingredients prepared ahead of time, a brik can be cooked in less than 2
12 phyllo sheets (3 sheets for each
brik, Makes 4 brik)
4 whole eggs Kosher salt Freshly ground black pepper Canola oil, for frying 1 lemon, cut in wedges 4-5 tablespoons fresh cilantro, roughly
1.Preparing the phyllo dough: Be sure to
follow instructions on the phyllo dough box on how to keep the phyllo dough
from drying out.I usually put damp
towels on my counter under and over my phyllo dough. Each time I remove 3
phyllo dough sheets to make a brik, I cover the other phyllo immediately.In order for the process and the recipe to be
successful, prepare all of the fillings and ingredients ahead.Then you can stuff and fry the brik one at a
time in hot oil. Next, have a platter or tray with lots of towel paper ready to
place the hot brik, to absorb any excess oil on the brik.
Preparing the brik with the filling:
You need to do 2 things simultaneously to make a good brik. One is to keep the
oil hot and two is to fold the phyllo and add the filling very quickly to keep
the dough from drying.
In a large skillet over medium heat, add enough oil to cover the bottom of the
skillet, about ½ inch deep.
Take 3 phyllo dough sheets together and make a square.Since the phyllo usually comes in rectangles,
you may need to fold the ends on two sides to make the square.Place the phyllo dough square on a plate and
get close to the frying pan. Quickly crack an egg in the middle of the phyllo
square , add cilantro, and season with salt and pepper.Next,
fold two ends of this phyllo square to make a triangle. Approach the skillet
with the hot oil, and slide the brik a l’oeuf in gently to not splash the oil.
Stay close to the skillet because it is going to take less than a minute for
the bottom of the brik to turn golden. As soon as the bottom turns golden, turn
it over gently with two large spatulas to cook the other side. The other side
will also cook in less than a minute. When both sides are golden, gently lift
the brik from the hot oil. Let the oil drain back in the skillet, and transfer
the cooked brik to a platter with towel paper to drain any excess oil.Let it rest about a minute, and transfer to a
serving plate. Repeat process until all 4 briks are cooked. Squeeze fresh lemon
juice and sprinkle cilantro on top of each brik.
How to eat a brik a l’oeuf:
The trick is to hold the triangular brik over the plate with the point up and
biting into it without letting the egg run down your chin. That’s why you have
the plate.If the egg runs on the plate,
soak it up with the other parts of the brik.Either way, you will enjoy this recipe.