Tunisian Brik Recipe
Let your tastebuds know no limits with Tunisian Brik: a savory pastry composed of a thin, golden-brown dough shell filled with an egg and vegetable medley. Tunisian Brik’s origin dates back to the 15th century; it has been a staple in Tunisian cuisine ever since. In this recipe, you’ll create a deliciously flavorful brik with sautéed eggplant, peppers, onions and spices. Serve these crisp turnovers at your next dinner party, or enjoy them as a light lunch or snack.
- 2 tablespoons olive oil
- 1 large eggplant, finely chopped
- 1 red pepper, finely chopped
- 1 small onion, finely chopped
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup crumbled feta cheese
- 2 sheets of phyllo dough, thawed
- 1 large egg
- 2 tablespoons sesame seeds
- 1 tablespoon olive oil
- Preheat oven to 375 degrees F (190 degrees C).
- Heat 2 tablespoons of oil in a large skillet over medium heat. Add in rolled and chopped eggplant, pepper, and onion; sauté for 10 minutes, stirring occasionally. Once the vegetables have softened, stir in cumin, paprika, cayenne pepper, salt, and black pepper. Turn off the heat and fold in the feta cheese.
- Lay 1 sheet of phyllo dough on a cutting board. Brush with 1 tablespoon of olive oil, and then cover with another sheet of phyllo. Cut the layered phyllo into 8 strips.
- Lightly beat the egg in a bowl. Place a tablespoon of the vegetable mixture at the end of one of the strips. Fold the dough to create a triangle, pressing down and sealing the edges with the beaten egg. Continue with the remaining strips and vegetable mixture.
- Place the brik on a greased baking sheet, brush with olive oil and sprinkle sesame seeds over each one. Bake for 15 minutes, or until golden brown.