Brik pastry

Image

By

Moshe Ittah
Abstract

This pastry recipe was passed onto Moshe by his mother Betty. It’s a traditional North African pastry similar to, but not to be confused with filo. 

There are many ways of using brik pastry. The most common way is of using it is to place in a shallow frypan with oil and crack an egg into the centre. Fold it in half like a half-moon – the egg white will stop it from opening and will bond the two edges. Fry for about 1 minute on each side, remove from pan, place on paper towel to absorb the oil, sprinkle with some salt and enjoy.Read More

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