What is Brik?

Brik is a popular pastry that introduced the Ottoman Turks in Tunisian cuisine, who settled in Tunisia. The ingredients used in Tunisian pastries include mainly eggs, potatoes, onions, fish, cheese, parsley, coriander, cucumber, mint, olive oil, demolina, lemon, yogurt, cumin, pepper and salt. Brik pastry is produced by stabbing thin dough with egg, fish, vegetables and cheese and then frying or baking.

Bread cover for Brik can make rolling dough flour into very thin rectangular layers. It is also possible to buy pastry finished; Leaves for spring rolls can be easily used. To fill the pastry, the potatoes are peeled, baked or cooked and crushed. The onion is chopped and fried by spices and added to the potatoes. The mixture is placed on thin pastries and is poured onto the yolk. The pastry is then carefully placed in a pan of oil and fried until it brown on both sides; It must be carefully inverted to prevent it from breaking. Pastry can also be brushed meltingsome butter and instead of fried.

Breeding brik is best consumed while it is still warm, usually with a paste called "Harissa". This paste is produced by a combination of chili, tomatoes, garlic and coriander with cumin, pepper, cinnamon, cumin and olive oil. Some recipes also include meat. Harissa paste can be quite hot and spicy.

Tunisian brick is also consumed with vegetable salad made of onions, cucumbers, coriander and mint. The vegetables are chopped gently and mixed together. It is then covered with a bandage that is produced by adding lemon juice and olive oil to fresh yogurt and mixing well. Cumin, pepper and salt are sprinkled with spices and the bandage is then a pnad of salad. Salad and dressing can be processed in a blender if a smooth salad paste is required.

These egg meals are consumed every day in Tunisia and are also traditionally produced during the wedding. The mother of the bride is to havedo for a potential groom. If the groom manages to eat pastries without spilling egg filling, the seal gets approval.