Brick tunisien. We have broken the Tunisian brik recipe down into the following six stages. This also takes into account the preparation needed for the side-salad that is to be served with it. Place potato in salted water to cover, bring to a boil and cook until tender.
The best-known version is the egg brik, a whole egg in a triangular pastry pocket with chopped onion, tuna, harissa and parsley. With a slightly different shape, but with identical ingredients and method of preparation, the Tunisian brik is known in Algeria and Libya as bourek. Brick is a very thin dough, as thin as a sheet of paper, often round-shaped. You can have Brick tunisien using 5 ingredients and 3 steps. Here is how you cook that.
Ingredients of Brick tunisien
- Prepare 1 of patate.
- It's of Échalote persil et épices.
- Prepare 2 of œufs.
- You need of Thon.
- You need of Feuille de brick.
Brick dough, as well as the recipes using it, bear different names depending on the country. Brick of course, but also dyoul (or dioul) in Algeria, briouat (briwat or briwattes) but also warka (or ouarka) in Morocco, malsouka in Tunisia. This is a beautiful and unusual dish from Tunisia. In Tunisia, almost anything can go inside a brik.
Brick tunisien step by step
- Faite bouillir la patate coupé la ensuite en petit carré mélanger les ingrédients.
- Prenez la feuille de brick et mettez le mélange avec l'œuf au milieu fermer la brick et mettez la a la poêle déjà chauffer.
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Tuna and anchovies are the most popular, though. This particular recipe doesn't incorporate the usual potato mixture. Instead of filo pastry, you can also use large spring roll wrappers, then deep fry the finished briks in hot oil. In a medium skillet over medium heat, melt the butter. These tuna briks are an iconic recipe of traditional Tunisian cuisine.