Tunisian Samosas, Briques

Fab_i_phone_jewish_chronicle_recipes_005_574x768

Ingredients for 20 briques

  • 10 feuilles de briques (available at Yarden in Golders Green or Kosher Paradise in Temple Fortune) cut in half
  • 400g of minced beef
  • 1 large onion grated
  • 30g of fresh flat parsley (chopped)
  • 1 juice of a lemon 
  • 3 eggs
  • Turmeric powder
  • Cumin
  • Salt, pepper

Method

  • Boil one egg and, when hard boiled, cut it in small cubes.
  • In a large saucepan, add, the onion, the meat, the chopped parsley, salt, pepper, a generous shake of turmeric and of cumin, 2/3 large serving spoons of sunflower oil. Cook for approximately 5 minutes at high temperature stirring at all time. Cook until the mixture becomes cooked but not too dry, and when the water has almost disappeared. You will be left with some water but don’t discharge it until the end of the folding process of the brique.
  • Add the boiled egg, the lemon juice, one whole egg and one egg yolk to the mixture. Reserve the egg white to stick the brique together before frying. 
  • To form your little triangles with the brique and the meat preparation: Take one half of the brique, form a rectangle by folding the rounded part inside the middle. Put a bit of filling in the bottom corner part of the rectangle, and cover it to form a triangle, recoring finally all the pastry to form a triangle and set aside. Continue doing this for the rest of the brique sheets. Fry at high temperature for 2/3 minutes approximately until the brique becomes golden brown. Put the cooked brique on a kitchen towel to absorb the oil. Eat hot, with an Israeli salad it is delicious! 

Other version of brique filling: Per brique: 2 TBS of canned tuna, 1 egg (raw), optional: a bit of harissa, a few capers 

Vegetarian version

3 large potatoes pureed and mashed mixed with 2 hardboiled egg and 1 raw egg to soften the mixture, 15g of parsley finely chopped, and 1 onion finely chopped. Once the mixture is ready, proceed with the filling as above to form your triangles and fry them.

Leave a Reply

Your email address will not be published. Required fields are marked *