Brik à l'oeuf by Hayet Lehssairi

11 September 2006
Brik à l'oeuf by Hayet Lehssairi


For one brik per person
1 circle of filo pastry
1 egg
½ soup spoon of stuffing per person
Oil for frying

For the stuffing
150g lamb or veal (can also use tuna)
Salt and black pepper
2 soup spoons of finely chopped onion
1 glass water
4 soup spoons parsley, finely chopped
1 knob butter
Salt and black pepper

To make the stuffing, chop the meat, then season. Put into a pan with the onion and water and cook until the water has evaporated. Mince the meat, add the parsley and butter and warm together for two or three minutes.

To make the brik, take filo pastry circle and fold in the edges to form a square. Place half a soup spoon of stuffing into its centre, together with a raw egg. Fold one corner of the square to the opposite corner and seal edges. Slide into hot oil and spoon oil over the brik until it swells and turns golden. Serve hot with the egg still runny.

Hayet Lehssairi

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