Tunisian Brik Recipe

Introduction to Tunisian Brik

Tunisian Brik is a traditional delicacy deeply rooted in the culinary heritage of Tunisia. Often served as an appetizer or snack, this savory treat consists of a thin pastry shell filled with various ingredients such as egg, potato, and tuna. Originating from the broader Maghreb region, Brik is akin to other North African pastries like the Algerian Bourek and the Moroccan cigars.

The concept of Brik can be traced back to the Ottoman influence on Tunisian cuisine. The word itself is derived from 'börek', indicating its Turkish origins. Today, it has become a staple in Tunisian households, especially during the holy month of Ramadan, when it appears on almost every Iftar table.

This recipe will guide you through the traditional process of making Tunisian Brik, providing tips and historical insights to enrich your cooking experience.

Ingredients

• Brik pastry (or phyllo dough) - 10 sheets
• Eggs - 5
• Tuna in oil - 1 can
• Potatoes - 2 medium-sized
• Fresh parsley - a small bunch
• Capers - 2 tablespoons
• Lemon - 1 (juiced)
• Salt - to taste
• Black pepper - to taste
• Vegetable oil for frying
• Harissa paste - optional for spice

Preparation

Step 1: Preparing the Filling

Start by washing the potatoes thoroughly and boiling them until tender. Once cooked, peel and mash them in a large bowl. Drain the tuna and add it to the bowl along with chopped parsley. Mix in the capers and season the mixture with lemon juice, salt, and black pepper. For those who prefer a spicy kick, a spoonful of harissa paste can be added.

Step 2: Assembling the Brik

Carefully separate the brik pastry sheets. Place one sheet on a flat surface, and on one half, spread about two tablespoons of the prepared filling. Make a small well in the center of the filling and crack an egg into it. Fold the pastry over to form a half-moon shape, gently pressing the edges to seal.

Repeat this process until all the filling is used up. It's important to handle the pastries with care as the sheets are delicate and can tear easily.

Cooking

Step 3: Frying the Brik

In a large pan, heat a generous amount of vegetable oil over medium-high heat. To ensure you're achieving the perfect cook, use a cooking timer for precision. Once the oil reaches an appropriate temperature, gently slide the prepared Brik into the pan. Fry until the pastry turns golden brown and crispy, approximately 2-3 minutes per side.

Using a slotted spoon, carefully lift the Brik from the oil, allowing excess oil to drip back into the pan. Transfer to a plate lined with paper towels to absorb any remaining oil.

Serving Suggestions

Tunisian Brik is best enjoyed hot and fresh. Serve with wedges of lemon on the side and a small dish of harissa paste for dipping. Traditionally, Brik is eaten by hand, savoring the interplay between the crispy exterior and the soft, savory filling within. Complement this dish with a refreshing glass of mint tea or a simple cucumber salad to balance its rich flavors.

Conclusion

Whether recreating a cherished Tunisian tradition or exploring new culinary landscapes, crafting Tunisian Brik provides an authentic glimpse into North African gastronomy. Its rich history, ease of preparation, and the harmony of flavors make it a favorite among food enthusiasts worldwide. Happy cooking!