Fans of North African cuisine love this classic tuna and egg brik. Heat oil in a pan. In a bowl, combine a whole egg, 1 tablespoon canned tuna, and a few capers—keep the egg intact without mixing. Dip half a brik pastry sheet into the hot oil, holding the dry half. Place the bowl's contents on the submerged half, then fold to seal the brik. Fry fully submerged, basting the top gently. In seconds, it's golden and crisp—perfect for aperitif dinners!
Quick and simple, this recipe wins over vegetarian guests. For 4 servings, mix 1 kg spinach, 300 g feta, 3 chopped shallots, 3 garlic cloves, and a large bunch of coriander. Halve about 10 brik sheets. Spoon filling into each half's center, fold into triangles. Brush with olive oil and bake at 220°C for 15 minutes until golden.
End meals on a crispy note with this sweet twist. For 4, halve 2 brik sheets and butter them. Layer banana slices in a triangle on each, fold. Add 2 chocolate squares per brik, fold again. Top with pear strips, fold into triangles. Bake 5 minutes at 220°C until chocolate melts. Serve warm, ideally with vanilla ice cream.
