Brik à l’Oeuf
These Tunisian fried parcels in a crisp casing of ouarka (see page 125) are ubiquitous appetizers in North African restaurants. You can use fillo to make them, although it is not quite the same. They should be served immediately, as soon as they come out of the frying oil.
Recipe information
Yield
serves 1
Ingredients
For a Tuna Filling
For a Cheese-and-Mushroom Filling
Preparation
Step 1
Spread 1 sheet of fillo out on a large plate or flat surface. If the fillo is of a very thin quality and the filling seems too wet and may result in a torn pastry, lay 2 sheets together one on top of the other.
Step 2
Prepare one of the fillings. Mix the filling ingredients (except the egg) and place in a flat mound at one end of the sheet. Break the egg over the mixture without mixing it in. Fold the sheet over and over, folding in the sides and enclosing the filling in a neat, firm, but loose square parcel.
Step 3
Drop the packet or brik into about 1/2 inch hot oil over medium heat. The oil must not be too hot or the pastry will burn before it is cooked inside. Turn it over as soon as it turns a light-brown color and fry the other side. Remove and drain on absorbent paper. The egg should be still runny. (It squirted out in my face once at a restaurant.)
Step 4
Serve hot immediately, or keep warm in the lowest oven until ready to serve.
