Thursday, August 28, 2008

Tunisian Style Fried Bricks

These bricks are made with minced lamb meat in the original recipe, but since it is quite difficult to find that kind of meat we simply used beef and pork, which worked just fine.
The filling of the bricks have to be well cooked before frying because once in the oil everything will be very quick.
The tricky bit is for the raw egg not to escape from the sealed brick before frying, but we succeeded with flying colours in this step! The egg came out perfect, slighly cooked and just runny enough. Oishiii...

Serves 2 (5 bricks, 2 of them with egg)
- 5 large or 10 small sheets of brick dough
- 2 eggs
- about 300gr minced meat (a mix)
- 1 small onion (or 1/2 onion), finely chopped
- 2 tablespoons white wine
- salt, pepper
- 1 teaspoon cumin powder
- a few drops of Tabasco
- a pinch of allspice
- a few leaves of coriander, chopped
- 2 tablespoons dried raisins, soaked in water for half an hour and drained
- flour and water to seal the bricks
- vegetable oil for frying

In a wok or frying pan, heat up one or two tablespoons of oil and sauté the onion until golden. Add the minced meat and continue stiring for a couple of minutes. Add white wine, salt, pepper, cumin, allspice. When it is cooked you can add coriander leaves, Tabasco and raisins, and mix.

Lay a sheet of brick dough on a deep soup plate (If you are using a small sheet you will need a second one on top of the filling. If it is a large sheet just fold it on itself over the filling).
Add some filling (2-3 tablespoons) and make a small well in the center for the egg.

With a brush or with your fingers, paint the edges of the sheet with a mix of water and flour. Carefully break in the egg, and immediately cover with the upper sheet. Seal it well by pressing both sheets together, and rolling them up a little. Be fast!

Deep fry the bricks for a couple of minutes on each side.
Serve as soon as they are done, with drizzles of lemon juice and a green salad.

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