Brik is a Tunisian pastry dish introduced by Ottoman Turks. It is made by filling thin dough with eggs, fish, vegetables, and cheese, then frying or baking it. It is traditionally eaten with harissa paste and a vegetable salad.
Brik is a popular pastry dish that was introduced to Tunisian cuisine by the Ottoman Turks who settled in Tunisia. The ingredients used in Tunisian brik desserts mainly include eggs, potatoes, onions, fish, cheese, parsley, coriander, cucumber, mint, olive oil, semolina, lemon, yogurt, cumin, pepper and salt. Brik dough is made by filling thin dough with eggs, fish, vegetables, and cheese, then frying or baking it.
The pastry topping for the brik can be made by rolling the flour dough into very thin rectangular layers. It is also possible to purchase ready-made pastry covers; spring roll sheets can be easily used here. To stuff the pasta, the potatoes are peeled, baked or boiled and mashed. Onions are chopped and fried with spices and added to potatoes. The mixture is placed on the thin dough cover and an egg yolk is poured on top.
The brik dough topping is then folded in half to form a triangle and the sides are pressed close together. The pasta is then carefully placed in a pan of oil and fried until golden brown on both sides; it must be turned carefully so as not to break it. The pastry can also be brushed with melted butter and baked rather than fried.
Brik pastry is best eaten while still hot, usually with a paste called “harissa.” This paste is made by combining chiles, tomatoes, garlic and coriander with cumin, pepper, cinnamon, cumin and olive oil. Some recipes also include meat. Harissa paste can be quite hot and spicy.
Tunisian brik is also eaten with a vegetable salad made with onions, cucumbers, coriander and mint. The greens are finely chopped and mixed together. It is then covered with a dressing which is made by adding lemon juice and olive oil to fresh yogurt and mixing well. Cumin, pepper and salt are sprinkled for dressing and the dressing is then poured over the salad. The salad and dressing can be processed in a blender if a smooth salad paste is needed.
These egg dishes are eaten every day in Tunisia and are also traditionally made during weddings. The mother of the bride should prepare them for the future groom. If the groom can eat the sweets without spilling the egg filling, she gets the seal of approval.
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