Tunisian Chicken Tagine with Brik Pastry

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Appears in

Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

  • About

The Tunisian name for this dish is tagine malsouka, the latter being the Tunisian word for the crisp, paper-thin pastry Tunisians use to wrap up foods for deep frying, including their famous street dish: brik.

Brik pastry, which is as thin as phyllo dough, is also used in the capital city of Tunis as a wrapping for a Tunisian “tagine, ” which is not a stew cooked in a conical clay dish as in Morocco, but something akin to an Italian frittata with meat or chicken