Brik (Tunisian Fried Pastries)

The magic of this dish is all the love that goes into it!

Recipe author

Servings:

Ground meat (lamb or veal)

300

Onion

Eggs

Puff pastry

500

Parsley

Butter

Vegetable oil (scant)

Lemons

Ground black pepper

Salt

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 6 g

Fats 58 % 23 g

Carbohydrates 28 % 11 g

262 kcal

GI: 25 / 75 / 0

Brik are crispy fried turnovers with a filling — and there are as many recipes as there are fillings. Traditionally they're made with special ready-made brik pastry, but I use ordinary store-bought puff pastry. Chop the onions and sauté them in butter until translucent. Add the ground meat and cook, stirring, for another 5 minutes, then take it off the heat. Rinse the parsley, pat it dry, and finely chop it. Stir the parsley, ground pepper, and salt into the cooked meat and mix everything well. Roll the puff pastry out thin and cut it into equal squares, each about the size of your two hands together. Spoon the filling into the center of a square, spread it out, and make a little well in the middle; crack one egg into the well. Brush the edges of the square with egg white (so the filling doesn't spill out while frying) and fold it over diagonally into a triangle, pinching the edges to seal. Shape all the brik this way. Heat the vegetable oil, and once it shimmers, carefully lower in the brik and fry for 2–3 minutes, spooning the hot oil over the top as they cook. Just before lifting them out, flip them and fry the other side for a few seconds. Serve the brik hot with lemon wedges, so everyone can squeeze on as much juice as they like. If you prefer chicken, simply use ground chicken instead.

Caloric content of the products possible in the composition of the dish

Mexican Meatballs

Thai Chili chicken

Meat balls with feta

Kurzemes stroganovs

Thai grilled chicken in honey

Rotterdam slices

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