Preparation info
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    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

These deep-fried triangles of paper-thin pastry are called briks in both Morocco and Tunisia and, in addition to a raw egg, usually include minced lamb or fish. The tricky part is folding the pastry around the raw egg without breaking the yolk. The pastry traditionally used for briks is called wharka and is made over a charcoal grill, but filo makes an acceptable and easy substitute.