Authentic Algerian Bricks during Ramadan: A Magical Family Tradition

Ramadan nights are a feast for the senses across the Maghreb, but perhaps nowhere more so than in Algeria. As the sun dips below the horizon, families gather to break fast together, sharing stories and laughter over plates piled high with traditional dishes. One of these is bricks – a golden, flaky pasty filled with aromatic spiced meat that melts in your mouth. This recipe, passed down through generations, will help you recreate this beloved dish at home.

History and Origins

The origins of bricks are as ancient as the Maghreb itself, dating back to the Berber people who inhabited the region long before any European settlers arrived. Over time, each city and village developed its own unique version – some with a soft, buttery dough, others richly spiced or filled with tender lamb or chicken. Today, bricks remain a cherished tradition during Ramadan, symbolizing unity, hospitality, and the simple pleasure of breaking bread together.

Ingredients (makes 10-12 bricks)

• 800 g all-purpose flour
• 450 ml warm water
• 1 tsp salt
• 700 g ground lamb
• 3 large onions, finely chopped
• 4 tbsp olive oil
• 2 tbsp ras el hanout
• 1 tbsp paprika
• 1 tsp cumin
• ½ tsp cayenne pepper
• ½ tsp ground ginger
• 2 tsp sugar
• Salt and black pepper to taste
• 1 egg, beaten
• Sesame seeds

Step-by-Step Instructions

Prep time: 30 minutes | Cook time: 45 minutes | Difficulty: Medium

1. Make the dough: In a large bowl, combine flour, warm water and salt until smooth. Knead on a floured surface for about 10 minutes until elastic. Cover with a damp cloth and set aside to rest.
2. Prepare the filling: Heat olive oil in a large pan over medium-high heat. Add onions and cook until soft, about 5 minutes. Add ground lamb, ras el hanout, paprika, cumin, cayenne pepper, ginger and sugar. Cook, stirring frequently, until the meat is browned and flavorful, about 10 minutes.
3. Season and set aside: Remove from heat, season with salt and pepper to taste. Let cool completely before using.
4. Roll out the dough: Divide the rested dough into 10-12 equal pieces and roll each into a thin circle about 6 inches in diameter.
5. Fill and seal the bricks: Place a spoonful of filling in the center of each dough round. Fold the edges up and over, sealing them tightly to encase the meat filling. Brush with beaten egg and sprinkle with sesame seeds.
6. Bake the bricks: Preheat oven to 180°C (350°F). Bake bricks on a parchment-lined baking sheet for 20-25 minutes, or until golden and crisp.

Tips for Success

The key to perfect bricks lies in the delicate balance between the tender dough and flavorful filling. Here are some tips to help you get it right:

• Be gentle when handling the dough – overworking it can make it tough.
• Make sure the filling is completely cool before assembling the bricks.
• Bake until golden brown, but watch carefully – they can burn quickly!

Regional Variations

While bricks are a universal Ramadan tradition across Algeria, there are regional variations in filling and spices. In the east, chickpeas or lentils might be added for extra protein. In the south, bricks can also be filled with merguez sausages instead of ground meat.

Serving and Presentation

Serve bricks warm from the oven, accompanied by a fresh green salad and pickled vegetables. For an authentic touch, offer harissa or chilli oil on the side for dipping.

Conclusion

Bricks are a magical part of Algerian culture, bringing families together during Ramadan to share stories, laughter, and delicious food. With this recipe, you can recreate this tradition at home, sharing it with your loved ones and preserving the rich history of Algerian cuisine for generations to come.