Tunisian Brik

Ingredients

• 3 tablespoons olive oil
• 1 medium onion (diced finely)
• 2 garlic cloves (crushed and chopped)
• 2 green chillies (chopped finely)
• 400 grams ground chicken (or ground beef)
• 1 tbsp capers (around 8 to 10 (optional))
• fresh parsley
• 1 teaspoon sumac (optional)
• 1 tablespoon lemon juice
• 2 to 4 cheese slice (optional, highly recommended)
• 2 to 6 eggs
• Salt and pepper to taste
• Oil to pan fry (use a pan big enough to fit the whole brik)
• 2 to 6 malsouka (malsouka, filo, etc. )

Instructions

1. 1

   --- Thaw the pastry sheets ---

2. 2

   Thaw the pastry sheets: Thaw the pastry sheet as per packet instructions and remove as many sheets as you want and pack the rest back into the freezer. Cover and keep the sheets until needed.

3. 3

   --- Prepare the filling ---

4. 4

   Prepare the filling: Heat olive oil in a shallow pan and add the chopped onions, garlic cloves and green chillies. Saute until the onions are translucent.

5. 5

   Prepare the filling: Add the ground chicken or meat and cook on high while breaking any lumps. Cook until the chicken is done. Switch off and transfer to a bowl.

6. 6

   Prepare the filling: Stir in some capers and freshly chopped parsley. Sprinkle sumac and squeeze in some lemon juice. Do a taste test and let the stuffing mixture cool before you start assembling.

7. 7

   --- Assemble the brik ---

8. 8

   Assemble: Once stuffed, there cannot be any delay in sliding the brik into the hot oil. Any delay will make the pastry sheet soggy and it will be a mess.

9. 9

   Assemble: Heat oil in a shallow frying pan.

10. 10

    Assemble: Mound the stuffing in the centre of the pastry sheet and make a well in the middle to add the egg. Just crack open an egg into that space.

11. 11

    Assemble: Tear the cheese slices into small pieces and place a few pieces of cheese over the filling.

12. 12

    --- Fry the brik ---

13. 13

    Fry: Hold one corner/end of the pastry, join the other corner and quickly and gently slide it into the hot oil.

14. 14

    Fry: Use a spoon to press and seal the sides of the brik. Scoop some oil onto the top of the brik. Fry until the sides start to turn golden.

15. 15

    Fry: Use two slotted spoons or a tong and turn the brik to fry the other side. The brik gets done in less than a minute as ideally Tunisian Brik has runny egg. But, if you want the egg well done, then fry it for a few more seconds and then remove it.

16. 16

    Serve: Remove from oil and leave on a kitchen tissue to drain the excess oil. Serve hot.