Submitted by Rachel Parafina, Administrative Assistant, Division of General Internal Medicine, ZSFG
My Story
There are 5 different stuffing versions that I learned to make for my husband. This was my husbands Ramadan meal: Water, dates, soup, a prepared entrée, brik, and for dessert - anything with pistachio's (e.g. pastry, ice cream, gelato). As the Ramadan fasting continues and my husbands stomach would shrink, brik would replace the entrée.
Recipe
You would purchase egg roll wrappers, like the kind for Chinese egg rolls, and use corn oil for frying.
Time: less than 5 minutes to fry
Stuffing Time: 30 minutes for mashed potato and ground beef stuffing
Stuffing variations:
1. Mashed potato, parsley mixed with pieced of tuna and the egg
2. Finely ground beef with parsley, made with a ton of black pepper and the egg
3. Tuna, parsley and the egg
4. Just the egg
5. Stuffing without the egg
Mix all the ingredients in a bowl.
Place some of the filling on one side of the wrap. Fold the brik over several times to form a triangular shape.
Deep fry 3 to 4 briks at a time until briks are golden brown, about 5 minutes.
Serve with lemon or even harissa
TIP: Seal the outer edges of the triangle with egg yolk white, ( water works too ) it holds better and use a spoon to spoon oil over the brik, this will make it cook evenly and faster.
TRICK: The sort of fun part or goal of eating this item was not allowing the egg yolk to seep out of the wrapper. It's a comfort food in my opinion having the stuffing, yolk and the crunch, the combination of the flavors and textures blend together.
GARNISH: Squeeze Lemon Juice on top of it before eating
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