Ingredients with Measurements:
- 6 sheets of brik pastry
- 1/2 lb of cooked shrimp, peeled and deveined
- 1 large tomato, diced
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh cilantro
- 1/4 tsp of ground cumin
- 1/4 tsp of paprika
- Salt and pepper to taste
- 2 tbsp of olive oil
- 1 egg, beaten
Special equipment needed:
- Large skillet
- Pastry brush
- Baking sheet
Step-by-step instructions:
1. In a large skillet, heat the olive oil over medium heat.
2. Add the onion and garlic and cook until softened, about 3 minutes.
3. Add the diced tomato, cumin, paprika, salt, and pepper. Cook for another 5 minutes, stirring occasionally.
4. Add the cooked shrimp, parsley, and cilantro to the skillet. Cook for another 2-3 minutes until the shrimp are heated through.
5. Preheat the oven to 375°F.
6. Take one sheet of brik pastry and place it on a clean surface. Brush the edges with the beaten egg.
7. Place a spoonful of the shrimp and tomato mixture in the center of the pastry sheet.
8. Fold the pastry sheet in half to form a triangle. Press the edges together to seal.
9. Repeat with the remaining pastry sheets and filling.
10. Place the briks on a baking sheet and brush the tops with the beaten egg.
11. Bake for 15-20 minutes, or until the pastry is golden brown and crispy.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
5. Temperature:
375°F
Serving size:
6 briks
Nutritional information:
Calories: 215
Fat: 11g
Carbohydrates: 17g
Protein: 12g
Sodium: 350mg
Sugar: 2g
Substitutions for ingredients:
- Shrimp can be substituted with cooked chicken or tofu.
- Brik pastry can be substituted with phyllo dough.
Variations:
- Add chopped spinach or kale to the shrimp and tomato mixture.
- Top the briks with a dollop of sour cream or yogurt before serving.
Tips and tricks:
- Make sure to brush the edges of the pastry sheets with egg to ensure a tight seal.
- Don't overfill the briks, or they may burst open during baking.
Storage instructions:
Store leftover briks in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the briks in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the briks on a platter with a sprinkle of chopped parsley or cilantro.
Garnishes:
Garnish the briks with a slice of lemon or lime.
Pairings:
Pair the briks with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad with a lemon vinaigrette
- Roasted asparagus with garlic and parmesan
- Grilled zucchini with a balsamic glaze
Troubleshooting advice:
- If the pastry sheets are too dry, brush them with a little water to make them more pliable.
- If the briks burst open during baking, try using less filling or sealing the edges more tightly.
Food safety advice:
Make sure to cook the shrimp and tomato mixture to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Brik is a Tunisian pastry that is traditionally filled with egg, tuna, and harissa. This recipe puts a twist on the classic by using shrimp and tomato.
Flavor profiles:
The briks are savory and slightly spicy, with a crispy pastry shell and a filling of tender shrimp and juicy tomato.
Serving suggestions:
Serve the briks as an appetizer or main course.
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Region: Tunisian