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[Opening jingle]
Assalaamu Alaikum and welcome to Titli's Busy Kitchen with me Titli Nihaan.
So there I am, sitting in a restaurant in Tunis and the guy opposite me says, "Would you like some Brick?"
I said, "But you know I don't do drugs!" And he said, "No! Brick!"
Just then the waiter came across and explained Brick to me.
To make the filling for my Brick. That sounds a bit odd
but to make the filling for my Brick, I've got 1 can of tuna that I've drained.
Half an onion finely chopped.
2 hard-boiled eggs, except they're not THAT hard-boiled. These are about 5-minute eggs so that the yolk is firm.
I've just roughly chopped them.
A tablespoon of parsley. I'm just gonna mix them altogether in a bowl.
Season with salt
and pepper
and mix.
The most important thing for Brick is, of course, Brick pastry.
And it IS called Brick. Honestly. Look, it even says in arabic "Brick.
What it is, is very thin sheets of pastry. So I'm gonna take one of the sheets. ???
Take one of the sheets off. It's veeeery thin.
These are really quite thing as you can see.
Place about half of the mixture into the middle.
There are many ways of folding Brick for I'm gonna show you the simplest.
Just fold it over, the two sides. Now fold up the two edges
and turn it over.
You got a nice, little parcel.
I've put my parcel in the middle of a second piece of Brick.
The folded edges down.
I'll do the same procedure again.
Fold over,
fold over,
fold over, turn over and there's your parcel.
If you really want to, you can add a third layer of Brick as well
but I'm gonna stay with two.
Now you got a choice. You could either
put these in the oven and bake them at a 190 degrees Celsius for about 15 minutes
or you could do what I'm gonna do which is shallow-fry them.
I've got some vegetable oil in a pan and there's about a quarter of an inch depth there.
It's on a medium heat.
I'll drop it my Brick.
I'm just gonna fry this for about a minute, a minute and a half.
Once it starts to go brown, very carefully, turn it over
and cook on the other side for one and a half to two minutes.
Then remove from the oil
and place on some kitchen paper to drain.
So there it is! Brick!
Slightly greasy if you fry them but much healthier if you bake them in the oven.
It's kinda like a samosa but it's not.
Try it if you can get some Brick pastry.
Join me next time in Titli's Busy Kitchen with me Titli Nihaan.
Until next time... Khuda hafiz.
[Closing jingle]