Ingredients with Measurements:
- 6 sheets of brik pastry
- 1 lb ground lamb
- 2 onions, finely chopped
- 2 cloves of garlic, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1/4 cup olive oil
- 6 eggs
- Lemon wedges for serving
Special equipment needed:
- Large skillet
- Pastry brush
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high heat. Add the onions and garlic and cook until soft and translucent, about 5 minutes.
3. Add the ground lamb, cumin, paprika, salt, and black pepper. Cook, stirring occasionally, until the lamb is browned and cooked through, about 10 minutes.
4. Stir in the chopped parsley and cilantro.
5. Lay out one sheet of brik pastry on a clean work surface. Brush the edges with water.
6. Spoon a portion of the lamb mixture onto one half of the pastry sheet, leaving a border around the edges.
7. Crack an egg on top of the lamb mixture.
8. Fold the other half of the pastry sheet over the lamb and egg, pressing the edges together to seal.
9. Repeat with the remaining brik pastry sheets, lamb mixture, and eggs.
10. Place the briks on a baking sheet and bake for 15-20 minutes, or until the pastry is golden brown and crispy.
11. Serve hot with lemon wedges.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
5. Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 470
Fat: 30g
Carbohydrates: 25g
Protein: 25g
Sodium: 400mg
Sugar: 2g
Substitutions for ingredients:
- Ground beef or turkey can be substituted for the lamb.
- Chopped fresh mint can be substituted for the cilantro.
Variations:
- Add chopped tomatoes or roasted red peppers to the lamb mixture.
- Top the briks with crumbled feta cheese before baking.
- Use phyllo dough instead of brik pastry.
Tips and tricks:
- Be sure to brush the edges of the pastry with water before folding to ensure a good seal.
- Use a spatula to transfer the briks to the baking sheet to avoid tearing the pastry.
Storage instructions:
Leftover briks can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the briks on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the briks on a platter with lemon wedges and a sprinkle of chopped parsley.
Garnishes:
Chopped fresh herbs, crumbled feta cheese, or sliced olives can be used as garnishes.
Pairings:
Serve the briks with a side salad or roasted vegetables.
Suggested side dishes:
- Greek salad
- Roasted asparagus
- Grilled eggplant
Troubleshooting advice:
- If the pastry tears while folding, use a damp finger to patch the tear and press the edges together firmly.
Food safety advice:
- Be sure to cook the lamb to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Brik is a Tunisian pastry that is traditionally filled with egg and tuna or egg and potato. This recipe puts a twist on the classic by using lamb and onion as the filling.
Flavor profiles:
The lamb and onion filling is savory and slightly spicy, while the brik pastry is crispy and flaky.
Serving suggestions:
Serve the briks as a main course for lunch or dinner.
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Region: Tunisian