Brik (A Tunisian Snack) : IHCC

"New To Me!", our theme for this week at I Heart Cooking Clubs (IHCC), where we are currently cooking from our featured chef, Yotam Ottolenghi's recipes. To fit the theme, it can be a new dish, a new ingredient or simply a new method of cooking. Most of Ottolenghi's recipes are "new" to me, as most of them are Mediterranean dishes, so it's all there, new dish, new ingredient and new method.

I decided to look for a snack recipe, and found it in "Brik". According to Ottolenghi, "This very simple Tunisian recipe uses very few ingredients to make the most sumptuous snack". The original recipes uses feuilles de brick pastry, no idea what pastry that is! But then Ottolenghi has conveniently mentioned that spring roll wrappers make a good substitute, now, how did he know I have a pack in my freezer? Haha! 

While he uses a round pastry, mine was square. This snack is so easy and quick to make. Ingredients used are the pastry, chopped fresh parsley, chopped spring onions, egg and some seasoning. Since I do not have any fresh parsley, I have used all fresh coriander instead. And I did not add the spring onions because somehow I missed that!  Ottolenghi also suggested that for some heat, a teaspoon of Harissa paste can be added to the egg. Of course, that works for me! I have some homemade Harissa Paste left in my fridge.

To assemble, firstly, heat up some oil in a saucepan for frying the pastry parcel. Working quickly as soon as the oil is hot (not too hot!), place a piece of spring roll wrapper on a shallow plate, spread some Harissa paste in the centre, place the chopped fresh coriander/parsley all around, break an egg onto the Harissa paste. Fold the pastry over the egg, to enclose it, making a parcel. I use a flat wooden spatula to lift the parcel and place it in the hot oil. Fry on both sides until golden brown, but watch out that the egg is not overcook, but still soft. Remove and drain on kitchen paper towel.

I fried the first one till golden brown and crispy but...

the egg was fully cooked, looks like I have overcooked it.  Now for the second one....

I added more Harissa Paste, about 1 tablespoon, notice the brown patch? That's the Harissa Paste inside. And this time used an egg cold from the fridge to avoid it being overcook since it is cold. Assemble and fry the parcel, it is not as golden brown as the first one since I'm not taking any chances that I'll end up with an overcooked egg again, but the wrapper is very crispy.

This is looking much better, the whites are just softly cooked .....

and the yolks are still runny... perfect!  And crispy wrapper! I had these two parcels for my lunch, with a big mug of warm tea....burp...smile!

This is an interesting snack, firstly, I have now discovered a Tunisian snack, secondly I have never cooked a raw egg, enclosed in a pastry and fry them this way before. Two "newish" here, a new dish and a new method of cooking an egg. And now, I have ideas of add-ons for a simple snack for the kids, using this method. Thanks to Ottolenghi!

Brik
(adapted from guardian.com, Yotam Ottolenghi)
about 250ml sunflower oil (I used only about 1/3 cup, use a small saucepan)
2 circles feuilles de brick pastry, about 20cm in diameter (I use spring roll wrapper)
3 tbsp chopped parsley leaves
1-1/2 tbsp chopped spring onion, both green and white parts
2 free-range eggs
salt and black pepper

Pour the oil into a medium saucepan so it comes 1 cm up the sides, place on medium heat and leave until hot, but not too hot, otherwise the pastry will burn before the egg is cooked.

Trim one piece of pastry and lay in a shallow bowl. You will need to work quickly, otherwise it will dry out. Put half the parsley in the centre of the round and half the onion, creating a little nest for the egg, then carefully crack one in. Season generously, then fold in the sides of the pastry to create a parcel - the folds will overlap so the egg is sealed in. Gently place the pastry seal-side down in the hot oil and cook for a minute a side - the pastry should be golden-brown and the egg semi-cooked, with the yolk still runny.

Lift out the pastry parcel and place between two sheets of kitchen paper to soak up excess oil, then set aside somewhere warm. Repeat the process, and serve hot.

Do stop by I Heart Cooking Clubs (IHCC) to view all the "New To Me!" dishes, my friends has made, and if you are interested to join us, please find out more details at IHCC.

I'm also sharing this post with :

See Ya In The Gumbo @ Ms. enPlace

My Meatless Mondays @ My Sweet And Savory
Full Plate Thursday @ Miz Helen's Country Cottage