- Potato3 As needed(everything depends on the brick sheets I use the Asian brick which are smaller so 2 potatoes for me) 6 eggs (1 egg per brick sheet)
- Natural Tuna1 Can(s)
- SaltAs needed
- PepperAs needed
- Cheese3 Piece(s)cow laughing for me (La vache qui rit)
- Parsley1 Tablespoon(s)chopped
- OliveAs needed
Brick is nowadays used in many recipes for traditional cuisine, fusion or exotic cuisine. Discover the history of this particular dough that makes gourmet meals happy!
This side dish can be accompanied by a salad or accompany a good soup such as Harira.
The history of the brick
So, the origin of the brick sheet dates back to the 11th century. It appears with the nomadic cultures which develop it: indeed, the nomadic peoples needed to transport and cook food easily. It is first in Berber cultures that the sheet of brick makes its appearance, and then reaches the rest of the world. The dough is made up of a mixture, half flour, half fine semolina of wheat, lukewarm water and salt.
How to make bricks?
After mixing the ingredients, the brick sheet is kneaded until an almost liquid paste is obtained, which is then left to stand for 2 to 3 hours. The dough is again kneaded and applied with a brush to a hot plate or pan.
How do you consume bricks?
In the Maghreb culture, bricks are generally eaten as a starter or snack with tuna, minced meat, fish, or even eaten as a dessert filled with fruit, cream, etc. Bricks should be thoroughly drained before serving or placed on paper towels. They are suitable for frying or baking.
Brick recipe instructions
Start by peeling, rinsing and cutting the potatoes into small cubes. Cook them in salted water.
Then drain the potatoes and mash them with a fork.
Add the drained tuna, cheese, parsley and green olives then cut them into small pieces and add salt and pepper as needed.
Mix everything to obtain a homogeneous filling.
Take a sheet of brick, place the stuffing in a square or circle and break the egg in the center.
Fold the brick sheet and do the same for the rest of the brick.
Heat the oil and brown the bricks on both sides. Then, remove it and drain it in a colander and place on paper towel.
Finally, serve with a good salad or like us with Harira.
The brick sheets are very fragile, so I advise you to handle them very gently, so that they do not break (you can also unfold them on a damp cloth, instead of the oiled worktop)