Brik à l’Œuf

Preparation info
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By Claudia Roden

Published 1986

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This Tunisian version of fila savouries makes a brilliant and delightful snack. The pastry allows for much personal inventiveness and individual taste, since almost any ingredient can be wrapped up in a thin sheet of dough (or even a different filling in each little pastry), deep-fried and served immediately.

I feel that this dish would be a sure success for Western parties because of its versatility and the ease and rapidity with which it is made – a whole meal neatly wrappe