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.
In a bowl, mix the lamb with the ground cumin, chilli flakes and salt. Chop the coriander leaves and stir into the mince with a fork.
Working with 2 sheets of filo at a time, cut out four
Heat oil for deep-frying to 190°C/ 375°F and deep-fry the briks for 2–3 minutes, turning once. Drain briefly on kitchen paper and serve while piping hot. When you cut into the briks, the yolk should still be liquid, forming a sauce for the meat.
© 1998 Alastair Little and Richard Whittington estate. All rights reserved.