How to make quick Tunisian brik a l'oeuf
Today I watched a Tunisian chef demonstrate a couple of his brik a l'oeuf recipes so thought I would share it with you. It should make you drool!
So today Chef Wassim Draoui came along with this absolute host of ingredients to demonstrate how to make his twist on the classic brik a l'oeuf recipe.
For simplicity and speed he used spring roll pastry today but if you want to know how to make warka pastry from scratch let me know and I will post it up here as another article.
A great choice of fresh ingredients to choose from
Ready to cook....
The first brik he made was goats cheese, red onion, curly parsley and egg yolk which he laid out on the pastry and then folded in half. He gently dropped this into hot oil and fried until it was golden brown and served it with some seared tuna and a beautifully dressed crunchy salad.
Chef's get immune to heat!
The final product - deep fried brik
He then showed us a lower fat version so he filled the pastry sheet with mozzerella, basil, capers and egg yolk then he folded it into a neat square parcel and dry fried it in a very hot frying pan.
Just as delicious with less calories....my personal favourite!
Dry fried brik
Crunchy salad
The side salad in itself is worth a mention - I watched him speedily prepare it but noted the recipe for you to try at home.
Crushed garlic, green apple, red pepper, red onion, radish, cucumber, parsley, capers, rocket, sunflower seeds, sultanas and pine nuts. Dressed with olive oil and lemon juice.
I hope it did made you drool - it certainly cheered up my morning - if you want me to post the warka recipe let me know -it's quite fun to make precariously balancing my frying pan on top of a pan of water........
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Comments (5)
I'll be giving this a go I think! Looks amazing Carole!
Thanks it was delicious
This is an interesting dish. I have never heard about it before.
Oh I love it in Tunisia they often have one with the whole egg, parley and onion for breakfast - they serve it in street stalls. They put all sorts in it's so versatile.
Yes, it can pretty much take in everything. Just like a sandwich or puff pastry.