These briks definitely remind me of my childhood. No, I’m not Muslim but my mother was Tunisian and quite often used this flagship ingredient from North African cuisine to prepare various dishes.
The other name of briks is malsouka. Malsouka is of Tunisian origin, no offense to some of my Moroccan and Algerian friends… It is a very fine sheet of dough which is partially cooked. It is very easy to get briks in France but they are not easy to find outside of Europe and North Africa.
But that’s not a problem for the more adventurous of our readers. You should try to make them yourselves like I did a few months ago. Sorry, no recipe but just pictures to explain how these thin sheets with a mixture of half flour, half fine semolina, water and salt are prepared. Stay tuned for a future blog post.
For this recipe, I used store-bought briks that I thankfully found at local kosher supermarket Glatt Mart.
Today marks the end of Ramadan or Eid el-Fitr. This year, the festival falls on July 29th but this is not the same day every year as Vera explained to us in her post about Harira.
There are dozens of briks recipes, some of them often seen on the tables of iftar, the first meal after sunset during the month of Ramadan.
The most famous versions of briks are prepared with beef, turkey, chicken, chicken liver, as well as tuna. The two most common shapes are the triangles and the cigars. I chose the triangle shape for my briks as this is the one used most often for the tuna briks.
My grandmother often made these tuna briks, and they often appeared in the “assiettes anglaises” during celebrations. These assiettes anglaises included minina (omelette), pickled vegetables, fava beans and other dishes served as appetizers during these festivities.
The recipe of these original tuna briks is similar to the version I used in this post at the exception of the cheese which my family never used.
Before I prepared these briks, I asked my friend Henda, of Tunisian origin to validate the recipe, especially the cheese addition. She kindly told me that the addition of the cheese was fairly contemporary and quite popular in recent years.
As 196 flavors is at the forefront of modern cuisine, I used this version and the result was more than convincing. I made two batches that I served for lunch for 2 days for the enjoyment of children (big and small), but also for the pleasure of my friends Myriam and Sylvain with whom I shared these little snacks.
Eid Mubarak to all our Muslim readers!
- 10 sheets brick dough
- 1 large potato , boiled and peeled
- 2 eggs
- 1 (5 oz.) can tuna (in water)
- 3 oz. grated cheese
- ½ bunch parsley , finely chopped
- A few mint leaves , finely chopped
- Vegetable oil (for frying)
- Lemon (for garnishing)
Mix all the ingredients in a bowl.
Cut the sheets of brik in half. They are usually sold in round shapes but the briks I used in the photos are square.
Place some of the filling on one side. Fold the brik over several times to form a triangular shape.
Deep fry 3 to 4 briks at a time until briks are golden borwn, about 5 minutes.
Serve with lemon or even harissa.