Brik
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Brik Recipe
This authentic brik recipe is everything you need to make brik at home. Tunisian brik, also called, potato turnovers is a very popular African dish made of a thin pastry shaped into a half moon and filled with tuna, cheese, and egg. If you are familiar with Borek, then you will also really enjoy brik. Briks get easier to make once you get the hang of this brik recipe, but it is definitely worth the effort because brik is delicious and a true African treat not to be missed.
The more I learn about African cooking the more I enjoy it. This brik recipe is new to me and there are quite a few variations. Some people refer to it as brik eggs, others as tuna brik, and then others as Tunisian brik. One thing all brik recipes have in common is tuna, eggs, and cheese. This brik recipe uses a combination of all these ingredients I ran the initial recipe by a Tunisian cook and she fully approved this recipe. In her words 'Your recipe is original and is what we call brik'
Today is the day we publish this brik recipe and I am looking forward to the public response. If you have a good African recipe then please share it on this page where you can tell us everything about your recipe. You can also tag us on our Facebook page where we can share food and cooking ideas together.
Thank you and happy homemade brik cooking.
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Recipe Info
Yield
Serves: 4
Nutrition
Cooking Times
Preparation
Ingredients
Directions
- Preheat the oven to 450°F (230°C), and prepare a baking tray with baking paper. Heat a frying pan over medium and add the potatoes turmeric, salt and red pepper and cook for 5 minutes. Stir in the tuna, onion and parsley and cook for another 3 minutes. Turn off the heat and set it aside to allow the filling to cool. Prepare a plate with the cooking spray and add a phyllo sheet to the plate. Add a ¼ of the filling in the center of the phyllo sheet and make a little well in the middle of the filling. Pour an egg into the well and top it with the cheese. Pull the sides of the phyllo sheets over the filling and form it into a parcel. Secure it in place with a toothpick. Place it on the baking sheet, and repeat the process until the remaining filling and eggs have been used up. Prepare egg wash by using the egg white of one egg, mixing with 1 teaspoon of water. Coat the parcels with the egg mixture and and bake in the preheated oven until golden brown, about 15 minutes. Serve warm with harissa. Enjoy!
Current Rating
5.00 from 11
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The Cooking Cat is a home cooking project launched by husband and wife Chef Couples Iwan and Marna Ross. It initially started off as an experimental cooking project and quickly grew into a community-based cooking project. All recipes featured on the Cooking Cat website are the results of food trend analytics collected by Iwan Ross, an oasis for food bloggers. SCP provides food bloggers with recipe page templates, a recipe database, food blog topic suggestions, and much more. We thank them for their continued support and the success we celebrate as The Cooking Cat. They are also responsible for the success story behind The Smoking Chimney.
Nthengi Mostafa
I was very young when I first make brik but my mother show me many times and now I have the practice and it goes quickly. I like tasting the cheese and eggs in the brik. 5.00Respond to Comments
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Ntuli Jelani
My mother was happy when I showed her this brik recipe. She does not understand how it got here, she thinks it is magic because it is very same as her brick recipe. Now we all think it is funny in the house. I will remember you when we make brik again and tell you more stories. It makes me happy. 5.00Respond to Comments
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Dali Chedjou
I am really happy to find this brik recipe and see some of my countries traditions share in other places. Thank you. 5.00Respond to Comments
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Mohamed Chizimu
The best brik recipe I have ever seen online. I have searched so many time and I am now happy to have found this one. Now I can go and rest. 😉 5.00Respond to Comments
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Sumal Akpan
I loved reading the reviews from all the different people. I also enjoyed the recipe introduction and step-by-step guide. Thank you for this wonderful experience, 5.00Respond to Comments
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Mvurya Okoro
This is a traditional brik recipe. All the women in my family can make this recipe with their eyes closed. We eat brik very often and it is part of our family traditions, even when someone gets married. Good recipe and thank you. 5.00Respond to Comments
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Ismael Jelani
This recipe takes practice and is very unique to Tunisia. The tuna is optional, but I will still give you 5 stars because I know how much work goes into this recipe. 5.00Respond to Comments
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Newmbu Selassie
We always make brik over weekends. Mama calls it potato turnovers. It is so good to see this recipe online. I feel very happy now. ❤️❤️ 5.00Respond to Comments
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Nussein Hassan
You do not need a fancy house to make brik. You can make it anywhere, also outside. I like brik, because rich and poor people eat it. You cannot say you are rich when you it brik. It is good. 5.00Respond to Comments
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Lathebo Ababio
This is good cooking and a good step by step way to show me how to make brik at home. Thank you. 5.00Respond to Comments
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