Tunisian Brik Pastry (Feuilles de Brick) is the name you'll see on the packet but that is more an indication of what you can make with the pastry.
Warka is name for this ultra thin pastry that is a bit like a crisp crepe - you can see it has a fine cellulose structure in the photos. Unlike filo (phyllo) this is a cooked pastry. It's pliable yet feels firm. It's quite an different product to work with as you are constantly thinking that you will rip it and it's just too thin to use.
The pastry is used to make Tunisian Briks or Brics (which are sweet or savoury filled parcels) and Moroccan Bisteeya (traditionally a pigeon pie).
I am not going to pretend that I'm making anything remotely traditional or authentic with this pastry, I've just used it as a wrapper for a savoury meat filling.
200 grams roughly minced beef
1 red onion, finely chopped
1 teaspoon Ras el Hanout
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon ground cinnamon
½ teaspoon sumac
¼ teaspoon ground allspice
1 cup peas
Make the filling:
Heat a little oil in a pan and when heated, add the onion. Sauté over a medium-low heat until softened and starting to colour. Don't cook this too quickly as you want the flavour of the onion to develop.
Add the minced meat in batches to maintain and even temperature in the pan. When browned add the next batch.
When all the meat is added, sprinkle in the spices - do taste as you go and adjust the spices to suit your palate.
Cook this for about 5 minutes before adding the peas and then continue cooking on a low heat until the peas are tender.
Let the mixture cool before using.
Make the Bricks:
The sheets are sold as circles (30cm/12 inch diameter). I'll be rolling them to form a "spring roll" type shape.
Place one sheet on a board and fold the bottom edge over slightly to create a flat edge on the circle.
Place the filling along the width of this flat edge - roll over once and then fold in the sides to create a rectangle. Continue rolling until you nearly reach the end - brush the surface with a little oil before rolling it up. Place it seam side down while you make the remaining rolls.
Cook the bricks:
Heat a little oil in a non-stick skillet and when hot add the bricks, seam side down - depending on the size of your skillet try not to cook more then two at the same time.
The pastry needs to sizzle when it hits the pan or you won't get that crisp finish. When it has browned, turn it over and cook the other side. Remember to also cook the narrow sides of the roll to get that all round even colouring.
When cooked place on paper towels to remove any excess oil and then serve at once.
These are best eaten as you make them to fully enjoy that wonderful crunch of the pastry. It is a little fiddly but well worth it if you are interested in trying something a bit different.
In Melbourne, you'll find these sheets at The Essential Ingredient. Similar sheets are also available in Amazon.
Tagged with Savoury Food