Of all the delectable pastries and savory dishes that grace Tunisian tables, the “Brick Hlib (Lait)” holds a special place, whispered through generations as a treat for both everyday indulgence and festive occasions. This sweet, creamy brick, often enjoyed during the holy month of Ramadan or at celebratory gatherings, is more than just a dessert; it’s a testament to Tunisia’s rich culinary heritage and its knack for transforming simple ingredients into something extraordinary. Its origins are humble, rooted in the resourcefulness of Tunisian kitchens where semolina, milk, and a touch of sweetness were readily available staples.
The story of Brick Hlib (lait) is intrinsically linked to the bustling souks and sun-drenched homes of Tunisia. While the savory “Brick à l’œuf” (egg brick) is perhaps more widely known internationally, its sweet counterpart, “Brick Hlib, (lait)” offers a delightful contrast. The name itself, “Hlib (lait)” meaning milk in Arabic, directly points to its primary ingredient and its creamy, comforting nature. It’s a dish that evokes warmth, family gatherings, and the comforting aroma of semolina gently cooked in milk, often infused with delicate hints of orange blossom or rosewater.
Across Tunisia’s diverse regions, from the coastal cities to the desert oases, variations of Brick Hlib exist, each reflecting local nuances and preferences. Some families might add a sprinkle of cinnamon, others a touch of mastic, but the core essence remains the same: a rich, milky semolina pudding encased in a crispy brick pastry shell. This beautiful juxtaposition of textures—the delicate crispness of the brick giving way to the smooth, luscious filling—is what makes it so irresistibly appealing. It’s a culinary art form passed down from mothers to daughters, a skill honed through practice and intuition, ensuring that this beloved dessert continues to charm palates.
The act of preparing Brick Hlib is often a communal one, a labor of love that brings families together in the kitchen. It’s a dish that embodies the spirit of Tunisian hospitality, often served to welcome guests or as a sweet ending to a generous meal. Each bite carries with it not just the flavors of semolina and milk, but also the echoes of tradition, the warmth of family, and the enduring sweetness of Tunisian culture. It’s a dessert that tells a story, a delicious narrative woven into the very fabric of Tunisian life.
Tunisian Brick Hlib: A Sweet & Creamy Delight
This recipe will guide you through creating the exquisite Tunisian Brick Hlib (lait), a perfect blend of crispy pastry and a sweet, creamy semolina filling.
Yields: 12-15 bricks Prep time: 30 minutes Cook time: 20 minutes
Ingredients:
For the Filling:
- 1 liter (4 cups) full-fat milk
- 150g (3/4 cup) fine semolina
- 100g (1/2 cup) granulated sugar (adjust to taste)
- 1 tablespoon cornstarch (Maizena), dissolved in a little cold milk
- 1 teaspoon vanilla extract
- 1-2 tablespoons orange blossom water or rosewater (optional, but highly recommended)
For Assembly & Frying:
- 1 packet brick pastry sheets (or filo pastry, cut into squares)
- Vegetable oil for deep frying
- Powdered sugar for dusting (optional)
- Chopped pistachios or almonds for garnish (optional)
Instructions:
Step 1: Prepare the Semolina Cream (Hlib : lait) In a large saucepan, combine the milk, semolina, and sugar. Whisk continuously over medium heat until the mixture thickens.
Step 2: Add Cornstarch and Flavorings Once the semolina mixture has thickened, stir in the dissolved cornstarch. Continue to cook for another minute, stirring, until it reaches a thick, pudding-like consistency. Remove from heat and stir in the vanilla extract and orange blossom water (if using).
Step 3: Cool the Filling Pour the semolina cream into a shallow dish or tray. Cover the surface directly with plastic wrap to prevent a skin from forming, and let it cool completely to room temperature. You can also refrigerate it for about 30 minutes to firm it up.
Step 4: Prepare the Brick Pastry Lay out a sheet of brick pastry on a clean surface. If using large sheets, you might want to cut them in half to create semi-circles or squares, depending on your desired brick shape.
Step 5: Fill the Brick Pastry Place a spoonful of the cooled semolina cream onto one half of the brick pastry sheet. Do not overfill, as it can make folding difficult.
Step 6: Fold the Brick Fold the pastry over the filling to create a half-moon or triangular shape. Press the edges gently to seal, ensuring the filling is completely enclosed. You can use a tiny bit of water on the edges to help seal if needed.
Step 7: Fry the Bricks Heat vegetable oil in a deep pan or fryer to about 170-180°C (340-350°F). Carefully place the folded bricks into the hot oil, frying them in batches to avoid overcrowding.
Step 8: Golden Brown Perfection Fry for 2-3 minutes on each side, or until the brick pastry turns a beautiful golden brown and becomes crispy. Once removed from the oil, place the fried bricks on a wire rack lined with paper towels to drain any excess oil.
Step 9: Serve and Enjoy! Dust with powdered sugar and garnish with chopped pistachios or almonds, if desired. Serve warm or at room temperature.
Conclusion:
Tunisian Brick Hlib (lait) is more than just a dessert; it’s a delightful culinary experience that perfectly marries contrasting textures and flavors. The satisfying crunch of the golden-fried brick pastry gives way to a creamy, fragrant semolina filling, creating a symphony of sensations with every bite. Whether you’re making it for a special occasion, to celebrate Ramadan, or simply to indulge in a taste of Tunisia, this sweet treat is sure to impress. Its preparation is a journey into the heart of Tunisian home cooking, showcasing how simple, wholesome ingredients can be transformed into something truly magical and memorable. Enjoy the process, and savor the delicious results of this cherished Tunisian classic!