Briks

Name: Briks
Yield: Serves 6
Cuisine: Moroccan
Ingredients: 6–12 warkha pastry leaves or 6–12 sheets of phyllo pastry, cut into rounds 20–23 cm/8–9 inches in diameter; powdered cumin; hot red pepper; lemon segments; fried parsley sprigs; 2 tablespoons chopped fresh green coriander; 6 tablespoons minced (ground) raw fish, or kefta; 6 tablespoons minced (ground) raw fish, or kefta; salt; 6–12 warkha pastry leaves or 6–12 sheets of phyllo pastry, cut into rounds 20–23 cm/8–9 inches in diameter; oil, for deep-frying; 6 eggs; 4 tablespoons chopped, flat-leafed (Italian) parsley

Preparation info

Serves
6

Difficulty
Easy

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

These are deep-fried pastry triangles, stuffed with eggs, fish or kefta. If the warkha pastry is too thin use two sheets instead of one for each brik.

Ingredients

6–12 warkha pastry leaves or 6–12 sheets of phyllo pastry, cut into rounds 20–23 cm/8–9 inches in diameter
oil, f

Europe
Asia
Africa
Spain
Iran
Morocco
Pastry
Mediterranean

Method

Heat deep-frying oil in a shallow casserole or large frying pan (skillet).
Place one round of warkha pastry (or phyllo pastry) over a flat soup plate, indenting the pastry slightly into the plate. Break an egg gently into the indented centre of pastry round, sprinkle with a little chopped parsley and coriander, and add