Brick - a dish of Tunisian cuisine, similar to Cheburek
Brick - one of the most colorful dishes of Tunisian cuisine. When in the restaurants of All Inclusive hotels the chef starts to prepare the briks, a long queue of Russian tourists immediately forms for him. The Russians think that the chef prepares habitual and favorite chebureks, they pick up bricks in plates of 3-4 pieces.
Having tried the briquet for taste, the tourists understand that they have little in common with chebureks. Most of the fresh and appetizing briks remain on the plates and then go to the trash. It is sad to see this. That with respected readers this did not happen, we will tell in detail about this dish.
The difference between briquette and cheburek
Outwardly, the similarity is obvious, but the content is very different.
Dough for chebureks is prepared from flour with the addition of eggs. Dough for briks is prepared from a mixture of manga and flour, the egg is not added. Dough for chebureks try to make not very thin, so that the inside of the dough was soft and crispy. Dough for bricks specifically made as thin as possible, so that it crunched.
Cheburek, some Russians eat with a knife and fork. With a briquet it does not work that way, the dough just crumbles, the briks are eaten only with their hands.
We are used to the meat filling in the chebureks, in Tunisian briques the filling of meat is found, but extremely rarely. Classical stuffings are egg or mashed potatoes.
For these reasons, tourists are disappointed in the briks, not recognizing the usual chebureks in taste and sensation. But this disappointment does not mean that the briks are bad taste, you just need to realize that they are not chebureks, they are different and interesting and tasty in their own way.
The essence and form of Tunisian bricks
Brick is a national dish of Tunisia, but it is also common in Morocco and Algeria. The origin of the name is disputed. The main version that the Tunisian brik became the adaptation of the famous Turkish dish " burek ". Recall that more than 300 years in the history of Tunisia the country held as part of the Ottoman Empire.
This version is considered by many to be controversial, since the Turkish burek and the Tunisian bricks have very little in common. The second version is that the dish was invented by Tunisian Jews from the island of Djerba . This version is loved in Tunisia more, although it has no evidence. The only hint of this version is the fact that Muslims call the sheets of the test the word "masluka", and the Jews have their own name "cooking".
The third version is also unproven, but very colorful. The dough for briks is somewhat reminiscent of rice paper in Chinese spring rolls. There is an opinion that the Arabs received the secret of preparing such a test from the Persians, who in turn received it from the Chinese. However, the Arabs themselves could receive a recipe from the Chinese after the Talas battle, when they captured many Chinese and received from captives the secret of making paper.
Brick - the second dish for Tunisians during dinner in the holy month of Ramadan. Recall that during fasting, you can not eat while the sun is shining. In the evening, the Tunisians dine supper, starting the meal with the dates, then they eat lentil soup chorba, and then the briks.
The shape of the brics is made either semicircular or triangular. In hotels, both options are common.
Dough for briquet
The test has a complex technology, and the cooking process is tedious. First mix the mango, flour, water and salt. The mixture is very liquid, this mixture is allowed to settle for 2-3 hours. Then the mixture is applied in a thin layer on a warm surface. The water is evaporated, the resulting layer of dough is frozen to prepare the bricks themselves.
This is how the minimum thickness of the dough layer is achieved, because if the briquette does not crackle on the teeth, then this is not a breeze at all.
Not surprisingly, ready-made test sheets can be bought in any supermarket, for example, in Karfur . The photo on the right is made in the Tunisian supermarket, you can see what the dough looks like and how much it costs, the price tags are successfully included in the frame. Click on the photo to enlarge.
It is a pity, but to bring these sheets from Tunisia is unlikely to work, they must be frozen. Interested readers can try, maybe it will.
They are very diverse, it all depends on the imagination of the cook. Classic fillings are an egg and mashed potatoes. To the egg can add tuna, greens or anchovies, to the mashed potatoes add Tunisian hot sauce harissa or capers. As the main stuffing use lamb, beef or chicken fillet.
Theoretically, inside you can put any stuffing and even sweet, you get a dessert. In the hotels of the chef prepare bricks with a double filling - half of the filling is egg, half of the potatoes. The main thing is that the filling is firm, otherwise there may be difficulties in cooking.
In the dough put the filling and seal. Unlike chebureks, bricks do not always seal completely, there's nothing wrong with getting the oil inside Tunisian chefs.
Cooks in hotels are not even specially sealed tightly, so that the bricks are prepared faster, and for cooking choose a deep pan of large size. The photo on the left shows the process of frying in one of the hotels in Tunisia.
Before frying, the briks must be dried, most often they are done by placing them on absorbent paper.
Beef fry in butter, 2-3 minutes are enough for readiness. It is especially important to observe the right time of frying, if preparing a briquette with an egg, it has an important feature.
Brik a l'oeuf
In restaurants, often called the name "Brik a l'oeuf", in French means "briquette with an egg." This is the most popular kind in Tunisia, they are prepared in every restaurant, they are very popular as fast food.
The main feature - the dough should be roasted until crisp, but the egg yolk should not become hard. If the yolk turned out to be solid, safely demand in the restaurant a replacement for the "correct", do not hesitate.
To eat Brik a l'oeuf it is necessary very accurately, eat above a plate, do not pour a yolk on clothes.
Tunisia has an old tradition. At the match, a potential mother-in-law prepares a bride and egg for the future groom. If the groom spills at least a drop of yolk, he has every right to refuse to marry. Of course, in our days this tradition is no longer relevant, but it shows how deeply this dish has taken root in the culture of Tunisia.
It is considered the second most popular. The filling consists of mashed potatoes, parsley and Hariss sauce. The taste strongly depends on the amount of Harissa - from moderately acute to very acute. In hotels, the classic jerba bricks are rarely cooked, it is too unusual for tourists. In restaurants, you can always order this.
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