Brik is a crisp, deep-fried pancake that is extremely popular in Tunisia as an hors d’oeuvre or snack. It is a relative of the Chinese spring roll and won ton. In its simplest form, you lay out a disc of pastry, break an egg into the centre, smear some of the egg white around the edges, then fold it in half, squeeze the edges together for a half-moon shape and drop it into deep hot oil for a few seconds. You munch through this deliciously light pancake to a soft egg inside. You can, of course, use other fillings. A particular favourite is a mixture of flaked tinned tuna fish, a few chopped capers, spring onions and parsley, as well as the egg. Or you could use an egg, some grated cheese and chopped ham, or egg, cream cheese and chives. Brik is usually served with a little shredded crisp lettuce and a wedge of lemon.
You may be able to find the pastry, a very thin semolina flour dough, in some specialist delicatessens, sold in packets of 10 or 12 discs, about 20cm/8 inches in diameter. If not, filo can be substituted.
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