Tunisian Brik Recipe of of 04-09-2014 [Updated on 28-08-2018]
Tunisian brik are stuffed bundles made with very thin sheets similar to phyllo dough made with white flour and semolina called brick dough stuffed in the most common version with potatoes, tuna and parsley. I ate briks for the first time this summer in Mahdia during a typical evening of Tunisian cuisine, perhaps the only day I ate well in the hotel restaurant, there was lamb prepared in a thousand different ways, fish soups, Arabic bread and couscous and bricks in both sweet and savory versions, I liked them but the taste of the oil was too much so I had promised myself to prepare them once I returned home by cooking them in the oven as suggested by a local lady, excellent;) The only note I make is that the filling perhaps had to be a little more liquid, perhaps it needed a few more eggs, next time I'll fix the shot better.
How to make Tunisian briks
Boil the potatoes in a pot with water for about 30 minutes
Peel the potatoes, mash them with the potato masher and collect the puree in a bowl.
Add parsley, tuna, eggs (add 2 or even 3), cumin, salt and pepper
Mix all the ingredients by mixing them with a fork.
Cut the phyllo dough into rectangles and place a spoonful of mixture at the base of each
Fold in half to form a triangle
And then again in half, closing in small packages until triangles are formed. brush with a little water or oil to close the last flap
This image will help you understand how you have to close the triangles so that the filling does not come out during cooking
Now you can opt for the classic cooking, i.e. fried in a pan with boiling oil for a few seconds until golden or bake in the oven.
Then brush the bundles with extra virgin olive oil, place them on a baking sheet lined with parchment paper and bake them in a hot oven at 180 for 10 minutes.
They will be ready when they are beautiful golden.
Serve your hot Tunisian bricks