Best 3 Tunisian Briks Brek Recipes

Embark on a culinary journey to Tunisia, where flavors dance and textures delight. Discover the art of making briks, a versatile pastry that takes center stage in Tunisian cuisine. These crispy, golden parcels can be filled with a symphony of savory or sweet ingredients, promising a taste sensation with every bite. From the classic meat-filled brik à l'oeuf, a harmonious blend of seasoned ground meat, parsley, and a perfectly cooked egg, to the vegetarian delight of brik à l'oeuf et thon, where tuna and parsley join forces to create a flavorful filling, each recipe promises a unique culinary adventure.

Indulge in the simplicity yet exquisite taste of brik à l'oeuf, where a perfectly cooked egg is enveloped in a crispy pastry, offering a comforting and satisfying snack or meal. For those seeking a more elaborate experience, try your hand at brik à la viande hachée, where seasoned minced meat, onion, and parsley come together to create a savory filling that is sure to tantalize your taste buds. And for a sweet treat, explore the irresistible brik à la banane, where sweet bananas are enveloped in a crispy pastry, creating a perfect balance of flavors.

Each recipe in this collection provides detailed instructions, ensuring that even novice cooks can create these Tunisian delights with confidence. With a focus on fresh ingredients and authentic techniques, these recipes promise to transport you to the vibrant streets of Tunisia, where the aroma of freshly made briks fills the air. So, gather your ingredients, let your creativity shine, and prepare to savor the diverse flavors of Tunisian briks.

Check out the recipes below so you can choose the best recipe for yourself!

TUNISIAN BRIK

Tunisian Brik image

Provided by Florence Fabricant

Categories appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 large baking potato, about 10 ounces, peeled and diced
Salt
1 tablespoon extra virgin olive oil
Canola or grapeseed oil for frying
6 spring-roll wrappers
1 1/2 teaspoons harissa (chili paste, sold in fancy food or Middle Eastern shops), optional
2 teaspoons drained capers
1 tablespoon chopped flat-leaf parsley
6 medium-size eggs
1 lemon, cut in 6 wedges

Steps:

Place potato in salted water to cover, bring to a boil and cook until tender. Drain, and mash with olive oil.
Heat 2 cups of grapeseed or canola oil in deep 10-inch skillet to 350 degrees.
Place spring-roll wrapper on saucer. Place 3 tablespoons of mashed potatoes in middle, flattening the center to make a well. Dab it with 1/4 teaspoon harissa if desired. Sprinkle with some capers and parsley.
Break an egg into the center. Taking care so that none of the egg seeps out, fold over one point of the spring-roll wrapper to meet the opposite point, to make a triangle.
Gently slip the filled brik off the saucer and into the hot oil. Cook a minute or so, until golden on the underside, turn over and cook about another minute. Remove from the oil with a spatula, and drain briefly on absorbent paper. Prepare the remaining briks, fry them and serve while still hot, with lemon wedges.

Nutrition Facts : @context http, Calories 299, UnsaturatedFat 20 grams, Carbohydrate 16 grams, Fat 23 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 3 grams, Sodium 306 milligrams, Sugar 1 gram, TransFat 0 grams

BRIKA: TUNISIAN TURNOVERS

Brika: Tunisian Turnovers image

Provided by Food Network

Categories main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1 can of tuna, drained of oil or water
4 medium sized baking potatoes, like russets, boiled and mashed
1/2 cup scallions, chopped fine
1/2 cups parsley leaves, chopped fine
1/2 cups cilantro leaves, chopped fine
2to 3 ounces Greek feta cheese crumbled
4 eggs
1/2 tablespoon ground caraway
1/2 tablespoon ground coriander
1/2 tablespoon garlic powder
1 to 2 tablespoons capers
Salt and pepper, to taste
2 cups canola or vegetable oil
1 package egg roll wrappers

Steps:

Combine tuna, mashed potatoes, scallions, parsley, cilantro, feta, eggs, ground caraway, ground coriander, garlic powder, capers, and salt and pepper. Mix well so all ingredients are mashed together.
Place 2 cups of oil into a frying pan and heat. Open egg roll wraps (but leave them covered with a towel so they will not dry out). Take out 1 wrapper and spoon about 3 tablespoons onto 1/2 of the wrap. Fold to form a triangle. Repeat with the filling and wrappers until you have exhausted the mixture.
Place the brika into the hot oil and fry until it is all white on top. Turn the brika over and continue frying until light golden in color. Remove brika and place on a paper towel to drain the excess oil. Transfer to a clean plate.

TUNISIAN BRIK (ESSENTIAL MEDITERRANEAN)

Tunisian Brik (Essential Mediterranean) image

This is a beautiful and unusual dish from Tunisia. In Tunisia, almost anything can go inside a brik. Tuna and anchovies are the most popular, though. This particular recipe doesn't incorporate the usual potato mixture. Instead of filo pastry, you can also use large spring roll wrappers, then deep fry the finished briks in hot oil.

Provided by Jostlori

Categories Savory Pies

Time 50m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

2 ounces butter, melted
1 small onion, finely chopped
6 1/2 ounces tuna in vegetable oil, drained
1 tablespoon capers, rinsed and chopped
2 tablespoons flat leaf parsley, finely chopped
2 tablespoons parmesan cheese, grated
6 sheets phyllo pastry
2 small eggs

Steps:

Preheat oven to 400°F Metl the butter in a small frying pan and cool the onion over low heat until soft but not brown, about 5 minutes.
Combine the onion, tuna, capers, parsley and parmesan in a bowl. Season to taste with salt and pepper.
Cut the filo pastry sheets in half widthways. Layer four of the half-sheets together, brushing each with melted butter. Keep the remaining pastry covered with a tamp towel.
Spoon half the tuna mixture onto one end of the buttered pastry, leaving a border. Made a well in the center of the mixture and carefully break an egg into the well, being careful not to break it. Season with salt and pepper.
Layer two more sheets of the filo together, brushing with melted butter, and place on top of the tuna and egg. Fold in the pastry sides, then roll into a firm parcel, keeping the egg intact.
Place on a lightly greased baking tray and brush with melted butter. Repeat with the remaining pastry, filling and egg.
Bake for 15 minutes, or until the pastry is golden brown. Serve warm or at room temperature.
NOTE: the yolk is still soft after 15 minutes. If you like your eggs firmer, bake for a little longer.

Tips:

Use a pastry brush to evenly coat the brik sheets with oil or melted butter. This will help them crisp up and prevent them from sticking together.
If you don't have a pastry brush, you can use your fingers to spread the oil or melted butter on the brik sheets. Just be sure to do it evenly.
Don't overcrowd the pan when frying the briks. This will prevent them from cooking evenly and will make them more likely to stick together.
Fry the briks in batches, if necessary. You want to make sure that they have enough room to cook evenly.
Drain the briks on paper towels after frying. This will help to remove excess oil.
Serve the briks hot, with your favorite dipping sauce.

Conclusion:

Tunisian briks are a delicious and versatile appetizer or snack. They can be filled with a variety of ingredients, making them perfect for any occasion. With a little practice, you can easily make this Tunisian delicacy at home. So next time you're looking for something new to try, give Tunisian briks a try. You won't be disappointed!