Saving at home – Brik

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

Today we will prepare this delicious Tunisian recipe, the brik. The brik are crunchy rolls that are consumed and prepared especially in the Arab areas of the world.

They are made in a simple and fast way and are an incredible treat and much appreciated.

They are made thanks to the use of brik dough which is similar to phyllo dough.

Tunisian briks are triangle-shaped and filled with potatoes, eggs and parsley.

They are consumed mostly on holidays, and are accompanied by soups and lamb, Arab bread and the inevitable cous cous, typical preparations of that part of the world.

If you want to surprise your guests, offer them an Arabic dinner and together with the brik serve fish couscous and the legendary falafel.

Let’s start:

BRIK

Ingredients for 4 people: 10 sheets phillo (Brik, would be the best) – 2 boiled potatoes – 50 g Parmigiano Reggiano – 4 eggs – 1 bunch of parsley – 1 liter of peanut oil – salt – pepper – 1 tablespoon ground turmeric – tebel (if you can’t find it, you can use a spice mix)

Preparation:

Take a sheet of brik dough and fold it as follows: fold the four ends of the disc towards the center so as to obtain a square. Then fold the square in half on the diagonal to form a triangle.

Now prepare the filling: mash the potatoes previously boiled together with the chopped parsley.

Add the drained tuna, Parmesan, eggs, a pinch of pepper, a teaspoon of turmeric, and a teaspoon of tebel (or a mix of spices if you can’t find it) and mix well until it is homogeneous.

Now heat plenty of frying oil for and, when it is hot, take a triangle, open it in half and stuff it with a spoonful of filling, close it and fry until golden brown.

A simpler and faster way to make briks is to make rolls instead of triangles.

Use half a sheet of brik dough, fill it with a spoonful of egg and tuna mixture and simply roll it up, then fry as for the triangles.

Enjoy your meal!

original recipe: https://www.cookaround.com/ricetta/brik.html

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