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Baked Brik Recipe

Prep Time 5 minutes
Cook Time 5 minutes

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

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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.

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Ingredients

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

Nutritional Facts

Nutrition Facts
Baked Brik
Amount per Serving
Calories
909
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
11
g
Cholesterol
 
164
mg
55
%
Sodium
 
1429
mg
62
%
Potassium
 
270
mg
8
%
Carbohydrates
 
149
g
50
%
Fiber
 
5
g
21
%
Sugar
 
1
g
1
%
Protein
 
26
g
52
%
Vitamin A
 
238
IU
5
%
Calcium
 
56
mg
6
%
Iron
 
10
mg
56
%
* Percent Daily Values are based on a 2000 calorie diet.

Instructions

  • Preheat oven to 230°C/450℉ using the convection/turbo setting. Line a sheet pan with parchment paper and lightly spray with olive oil.
  • 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.
  • Cut the filo into a round circle, around 9-inches in diameter and lightly spray or brush with olive oil
  • 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.
  • Place the folded pastries on the sheet pan, bake until crispy, about 5 minutes. Serve hot and fresh with salad and harissa if desired.

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