Brik à l'œuf
Local name : بريك بالبيض
A sheet of malsouka folded over crushed potato and a whole egg, fried for seconds and eaten with the fingers.
Photo : Souad Anane Lesina · CC BY-SA 3.0
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 4
- Difficulty
- Medium
Method
- Boil the potatoes in salted water for 20 minutes. Crush them with a fork, leaving some texture.
- Mix the crushed potato with the onion, capers, parsley, harissa and cheese. Season.
- Lay a sheet on the work surface. Spread a quarter of the filling in a ring at the centre, leaving a hollow in the middle.
- Break an egg into the hollow without piercing the yolk.
- Fold the sheet into a half moon and press the edges between thumb and finger to seal.
- Heat 2 cm of oil to 180C. Slide the brik in and spoon hot oil over the top for 60 seconds, until the pastry turns gold.
- Drain and serve at once with a wedge of lemon. The yolk should still run.
You eat a brik by holding the point and biting the bulge of egg first, catching the yolk before it escapes. Give it a minute in the oil at most: any longer and the yolk sets, which defeats the whole gesture.
