aish.com > Jewlish > Eats

Baked Brik Recipe

July 5, 2022 | by Revital Federbush

A healthier, easier version of this traditional deep fried pastry.

Brik is a North African dish originating from Tunisia and Libya. The dough that is traditionally used is very thin and made from flour (hand ground by the women themselves) and water without the addition of oil. Thin leaves of dough are usually stuffed with egg and/or mashed potatoes, seasoned with cumin and parsley, and deep fried in oil. To this day in Israel, one can buy traditional deep fried brik fresh in the open air markets.

This version of oven-baked brik is made using filo pastry which is thawed according to the manufacturer's instructions, and cut to the desired size. A raw egg (with a little salt and pepper to taste) is placed in the middle of the cut filo, the filo is folded, and the brik is baked (at 230°C/450℉ for a few minutes) until crispy. A brik baked to perfection has a slightly runny yolk, however, the white of the egg should be completely solid. To achieve this, it is advisable to use small eggs and remove some of the egg white (consider making meringue cookies from the leftovers). Using the whole egg results in a less crispy burik.

Did you know that in Jewish thinking the family dinner table actually has the status of the altar in the ancient Temple and that the food that we serve on it is likened to the offerings that were once made there? Get more Jewish food thoughts here.

Prep time: 5 minutes
Cook time: 5 minutes
Serves: 1

INGREDIENTS

  • Olive oil
  • 1 sheet filo dough
  • 1 egg
  • Salt and pepper

PREPARATION

  1. Preheat oven to 230°C/450℉ using the convection/turbo setting. Line a sheet pan with parchment paper and lightly spray with olive oil.
  2. Crack the egg and place the yolk and half the white in a small bowl (reserve remaining white for another recipe). Add salt and black pepper to taste.
  3. Cut the filo into a round circle, around 9-inches in diameter and lightly spray or brush with olive oil
  4. Pour the egg in the center of the cut filo and gently fold the filo in half so that the egg cannot escape but the yolk remains whole.
  5. Place the folded pastries on the sheet pan, bake until crispy, about 5 minutes. Serve hot and fresh with salad and harissa if desired.

Each burik unit contains 150 calories.




🤯 ⇐ That's you after reading our weekly email.

Our weekly email is chock full of interesting and relevant insights into Jewish history, food, philosophy, current events, holidays and more.
Sign up now. Impress your friends with how much you know.
We will never share your email address and you can unsubscribe in a single click.
linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram