Egg Brick - Tasty Tunisian Puff Pastry

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Origins of the Egg Brick

The History of the Egg Brick

Egg brick is a traditional dish of Tunisian cuisine, renowned for its simplicity and irresistible taste. This dish, very popular in Tunisia, has its origins in the cuisine of the Maghreb regions, and more precisely among the Berbers. The brick is prepared from a thin and crispy sheet, called malsouka, which is then stuffed and fried. Traditionally, egg brick is served as a starter or main course, especially during the month of Ramadan.

Brick Variants

Tuna Brick

One of the most common variations of the egg brick is the tuna brick. This version includes canned tuna, often mixed with mashed potatoes, capers and spices. The whole thing is wrapped in the brick sheet and fried until crispy and golden.

Meat Brick

Brick can also be stuffed with minced meat, usually beef or lamb, mixed with onions, spices and fresh herbs. This version is particularly appreciated for its richness of flavors.

Shrimp Brick

For a more refined touch, some recipes include shrimp sautéed with garlic, parsley and sometimes a little cheese. The shrimp add a delicate marine note that delights seafood lovers.

Adaptation to Quebec

Using Alternative Sheets

In Quebec, it can be difficult to find traditional brick sheets. Fortunately, alternatives such as filo pastry, imperial roll sheets or won-ton sheets can be used. These substitutes offer a similar crispy texture after baking.

Local Ingredients and Personal Touch

The classic egg brick recipe can be easily adapted with local ingredients available in Quebec. In addition, for those who like spicy flavors, a touch of harissa can be added to enhance the taste. The optional addition of lemon zest also brings a pleasant freshness to the stuffing.

A Versatile and Tasty Dish

Egg brick is a versatile and tasty dish that can be customized according to tastes and availability of ingredients. Whether you are in Tunisia or Quebec, this traditional recipe will seduce your taste buds with its crispy exterior and melting heart. Feel free to try different variations and add your personal touch to create a unique and delicious brick. Enjoy!

Summary
🔍 Information	Details
⏱️ Preparation time	25 minutes
🍳 Cooking time	20 minutes
⏲️ Total time	45 minutes
🔧 Difficulty level	AVERAGE
🍽️ Portions	4
🔥 Calories (approximate)	400 per serving

Ingredients

4 sheets of brick pastry (or filo pastry, imperial roll or won-ton pastry) 4 eggs 1 can of canned tuna (about 150 g), drained 2 medium potatoes, peeled and diced 1 medium onion, finely chopped 2 tablespoons capers, drained 2 tablespoons chopped fresh parsley 4 tablespoons grated cheese (cheddar or mozzarella) Zest of one lemon (optional) Salt and pepper, to taste Harissa, to taste (optional) Frying oil (sunflower or canola) Melted butter or olive oil (if using filo pastry)

Instructions

Preparation of Ingredients: Cook the diced potatoes in boiling salted water until tender, about 10 minutes. Drain and let cool. Heat a small amount of oil in a frying pan and sauté the chopped onion until translucent. Let cool. Drain the tuna and crumble it into a bowl. Add the cooked potatoes, cooled onion, capers, chopped parsley and grated cheese to the tuna. Mix well. Add lemon zest and harissa if desired. Season with salt and pepper to taste. Assembling the Bricks: If using filo pastry sheets, brush them lightly with melted butter or olive oil to prevent them from tearing and to add crispiness. Take a prepared brick sheet, filo pastry sheet or egg roll/won-ton sheet and place it flat on a clean work surface. Place a portion of the tuna, potato and onion mixture in the center of the sheet. Make a small well in the center of the stuffing and break an egg into it . Fold the edges of the sheet into a square or triangle, making sure to enclose the egg and stuffing well. Cooking : Heat oil in a skillet over medium heat. Once the oil is hot, carefully place the brick pastry in the pan, folded side down. Fry until the brick is golden and crispy, about 2 to 3 minutes per side. Use a spatula to carefully turn the brick over to prevent the egg from escaping. Service : Drain the bricks on absorbent paper to remove excess oil. Serve immediately , accompanied by a green salad for a balanced meal.

Tips

For a lighter cooking, you can bake the bricks in the oven. Brush them lightly with oil and bake at 180°C (350°F) for 10 to 15 minutes, until they are golden and crispy. Vary the fillings according to your tastes : add spinach, shrimp or spices to personalize your bricks.

Additional Questions and Answers on Egg Brick

Q: Can the bricks be prepared in advance and baked later?

A: Yes, you can make the bricks ahead of time and store them in the refrigerator until you are ready to bake them. It is best to bake them just before serving to ensure they stay crispy.

Q: Can the bricks be frozen before cooking?

A: Absolutely. You can freeze the bricks before baking. Arrange them on a baking sheet in a single layer and freeze until solid. Then transfer them to freezer bags. To bake, fry them directly from frozen, adding a few minutes to the cooking time.

Q: What oil is best for frying bricks?

A: It is recommended to use an oil with a high smoke point, such as sunflower, canola or peanut oil, to achieve a crispy result without burning the dough.

Q: Can I substitute another protein for the tuna?

A: Yes, you can substitute other proteins for the tuna such as shredded cooked chicken, shrimp, or even vegetables for a vegetarian version.

Q: How do I prevent the brick sheet from tearing during folding?

A: To prevent the brick pastry from tearing, make sure not to overfill it and handle the dough with care. If using filo pastry, brush each sheet with melted butter or olive oil to strengthen the pastry and add crispiness.

Q: Can you bake the bricks in the oven instead of frying them?

A: Yes, the bricks can be baked in the oven for a lighter version. Preheat the oven to 180°C (350°F), brush the bricks with oil and bake for 10-15 minutes until golden and crispy.

Q: How do I get a perfect runny egg inside the brick?

A: For a perfect runny egg, be careful not to overcook the brick. Fry the brick until the pastry is golden and crispy, but no more than 2 to 3 minutes on each side. This method keeps the egg yolk slightly runny inside.