The Story of Tunisian Brick: A Culinary Journey
The Tunisian brick, a deceptively simple yet utterly delicious pastry, holds a cherished place in Tunisian cuisine. More than just a dish, it’s a symbol of hospitality, family gatherings, and the rich culinary heritage of a nation. Its origins are steeped in the vibrant history of North Africa, a crossroads of cultures that have left an indelible mark on its flavors and techniques.
The term “brick” itself is thought to derive from the Turkish “börek,” a family of baked or fried filled pastries found throughout the former Ottoman Empire. However, the Tunisian brick has evolved into a distinct entity, characterized by its paper-thin wrapper – often malfouf or dioul dough – and its iconic triangular or half-moon shape. While variations exist across the Maghreb, the Tunisian version is particularly known for its delicate crispness and the savory fillings it encases.
Historically, the brick was a practical and economical dish, allowing families to utilize leftover ingredients or small portions of meat and vegetables. It was often prepared during special occasions and religious holidays, where the communal act of making bricks brought generations together in the kitchen. Each family might have its own secret blend of spices or a unique way of preparing the filling, passed down through oral tradition.
Today, the Tunisian brick remains a staple, enjoyed as an appetizer, a light meal, or a snack. Its enduring popularity speaks to its versatility and the comforting familiarity it offers. Whether filled with tuna and egg, minced meat, or even vegetables, the brick continues to be a beloved culinary ambassador, inviting all who taste it on a journey through Tunisia’s flavorful past and present.
Tunisian Brick: A Step-by-Step Recipe
Get ready to create your own taste of Tunisia with this classic brick recipe.
Yields: 8-10 bricks Prep time: 30 minutes Cook time: 5-7 minutes per brick
Ingredients:
- 8-10 sheets of brick pastry (malfouf or dioul dough)
- 2 cans (5 oz/140g each) tuna in oil, drained and flaked
- 4-5 medium potatoes, boiled and mashed
- 1/2 cup finely chopped fresh parsley
- 1 small onion, finely chopped (optional)
- 1/4 cup capers, rinsed and roughly chopped (optional)
- 1 tablespoon harissa (adjust to taste, optional)
- Salt and black pepper to taste
- 8-10 large eggs
- Vegetable oil for frying
- Lemon wedges for serving
Equipment:
- Large mixing bowl
- Frying pan
- Slotted spoon
- Paper towels
Instructions:
1. Prepare the Potato and Tuna Filling: In a large mixing bowl, combine the mashed potatoes, flaked tuna, chopped parsley, chopped onion (if using), capers (if using), and harissa (if using). Season generously with salt and black pepper. Mix everything thoroughly until well combined. This is your savory base for the brick.
2. Set Up Your Workstation: Lay out one sheet of brick pastry on a clean, flat surface. Keep the remaining sheets covered with a damp cloth to prevent them from drying out, as they are very thin and delicate.
3. Fill the Brick Pastry: Place a generous spoonful of the potato and tuna mixture in the center of the pastry sheet, shaping it into a small mound. Create a small well in the center of the mound.
4. Add the Egg: Carefully crack one egg directly into the well you made in the potato and tuna mixture. Be gentle to keep the yolk intact. This is the heart of the Tunisian brick!
5. Fold the Brick: Carefully fold one side of the pastry over the filling, then the opposite side, creating a half-moon or triangular shape. Press the edges gently to seal them. Alternatively, fold all four sides towards the center to create a square package.
6. Fry the Brick: Heat about 1-2 inches of vegetable oil in a large frying pan over medium-high heat. Once the oil is hot (a small piece of pastry should sizzle immediately), carefully slide one brick into the oil. Fry for about 2-3 minutes per side, or until golden brown and crispy. The key is to cook it quickly so the pastry crisps and the egg yolk remains slightly runny.
7. Drain and Serve: Using a slotted spoon, carefully remove the fried brick from the oil and place it on a plate lined with paper towels to drain any excess oil. Serve immediately with fresh lemon wedges.