Tunisian Brik Recipe

This ancient Tunesian dish is always made with eggs, although other brik recipes can contain other ingredients as well.

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  • Type
  • Vegetarian
  • Level
  • Medium
  • Prep Time
  • 15 Minutes
  • Total Time
  • 30 Minutes
  • Yield
  • 4 Servings
Tools You Will Need:
Deep fryer or deep heavy skillet (at least 8" deep)
Fine mesh strainer
small saucepan
4 C olive oil
1 onion, minced
4 tbsp. flat leaf (Italian) parsley, finely chopped
4 phyllo pastry sheets
4 small eggs
2 C water
salt and pepper to taste

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1. Boil 2 C water in saucepan.

2. Mix and mash the onion and parsley in strainer and remove excess liquid.

3. Place onion and parsley in boiling water for 2 minutes, drain and set aside.

4. Open up four phyllo sheets.

5. Begin heating olive oil in skillet to 360ยบ F.

6. Place 1 tbsp (heaping) of onion and parsley mixture in the middle of the sheet, and form a small well in the mixture.

7. Break one egg into the well, and salt and pepper to taste.

8. Take one edge of the phyllo sheet and fold it over to the opposite side, forming a triangle.

9. Use water or egg white to seal the edges.

10. Place the brik into the hot oil, cooking until golden brown (30 to 60 seconds). Remove and strain oil or place on paper towels to absorb excess oil.

11, Repeat for next three briks, cooking one at a time.

Best Served With: Black Tea

See More: Pastry Recipes   Tunisian Recipes

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