Description
Tunisian Brik Pastry is a delightful North African dish featuring golden, crispy phyllo pastry filled with spiced ground meat, fresh parsley, and a perfectly cooked egg. Each bite delivers a rich texture combination of crunchy pastry and savory filling, making it a perfect family meal with authentic Tunisian flavors.
Ingredients
Scale
Meat Filling
- 4 oz ground beef or lamb
- 1 small onion, finely chopped
- 1 tbsp fresh parsley, chopped
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp salt
- 1/4 tsp black pepper
Pastry & Assembly
- 4 large phyllo (filo) pastry sheets
- 4 large eggs
- 4 tbsp grated Gruyère or mozzarella cheese (optional)
- Sunflower or vegetable oil, for frying
Instructions
- Prepare meat filling: In a skillet over medium heat, sauté the finely chopped onion in a small amount of oil until softened. Add the ground meat along with ground cumin, ground coriander, salt, and black pepper. Cook the mixture, stirring occasionally, until the meat is browned and fully cooked. Stir in freshly chopped parsley, then remove from heat and allow the filling to cool slightly.
- Assemble pastries: Lay one phyllo sheet flat on a clean surface. If the sheets are very thin, stack two sheets together for sturdiness. Spoon 2 to 3 tablespoons of the meat mixture onto the center of the pastry. Carefully create a small well in the filling and gently crack an egg into this well. Optionally, sprinkle 1 tablespoon of grated Gruyère or mozzarella cheese on top of the filling.
- Fold and seal: Fold the phyllo over the filling, shaping it into a triangle or rectangle. Seal the edges by brushing them lightly with water to ensure they stick together firmly and prevent filling leakage during frying.
- Heat oil: Pour enough sunflower or vegetable oil into a large frying pan to reach a depth of about 1.5 inches (3–4 cm). Heat the oil over medium-high heat until it is hot but not smoking, ideal for frying.
- Fry pastries: Carefully slide the assembled pastries into the hot oil. Fry for approximately 2 to 3 minutes on each side, turning gently, until they develop a golden-brown, crisp exterior.
- Drain and serve: Use a slotted spoon to remove the fried pastries from the oil and place them on paper towels to drain excess oil. Serve immediately while they are hot and crisp for the best flavor and texture experience.
Notes
- Ensure the oil is hot enough before frying to avoid greasy pastry.
- Be gentle when folding to prevent the egg from spilling out.
- Gruyère or mozzarella cheese is optional but adds a creamy texture.
- You can substitute ground lamb or beef based on preference.
- Serve with a fresh salad or lemon wedges for added brightness.
