Hello friends!
Here’s a recipe I’ve been wanting to try for a really long time. And, as usual, I seriously wonder why I waited so long! It’s soooo good!!
Let me introduce you to the recipe for tuna and egg brick or briouate.
While preparing this recipe, and always thinking about how to share it here on the blog for you, I started to imagine the endless possibilities of brick or briouate fillings. So I’m starting with the classic “tuna and egg,” but it’s highly likely that other versions will soon join the family!
The origin of this tuna and egg brick or briouate
Bricks, also known as briouates in some regions, are a culinary specialty from the Mediterranean basin, particularly common in North Africa and the Middle East. Their exact origin remains unclear, but their history is closely tied to the culinary traditions of Maghreb countries, notably Tunisia, Algeria, and Morocco.
The history of bricks goes back several centuries, shaped by migrations, trade exchanges, and conquests. Some historians believe bricks may have originated in Ottoman cuisine, which greatly influenced Maghreb culinary traditions. Other theories suggest Andalusian influence, due to similarities with dishes from Muslim Andalusia before the Reconquista.
In Tunisian culinary culture, the brick is a staple, often prepared for family meals and celebrations, especially during Ramadan. The most famous Tunisian version is the “brick with egg,” where a whole egg is gently wrapped in a sheet of brick pastry and then fried. This dish is loved for its contrast between the crispy pastry and the soft, runny egg yolk.
Many variations of tuna and egg bricks or briouates
In Algeria and Morocco, briouates are especially popular and come in various shapes and fillings. They can be savory, filled with ground meat, fish, cheese, or potatoes, or sweet, stuffed with almonds and flavored with orange blossom water before being coated in honey. These variations highlight the richness and diversity of Maghreb cuisine.
The origin of the word “brick” is also debated. Some suggest it may come from the Turkish word “börek,” which refers to stuffed pastries found throughout the Ottoman region. This theory supports the idea of Turkish influence in the spread of this culinary preparation.
Over time, the brick has won over many countries and adapted to local tastes. Today, you can find variations in Europe and the Middle East, where it is made with different types of dough, such as filo or puff pastry. Its popularity comes from its crispy texture and its ability to hold a wide variety of fillings.
My tips for a successful tuna and egg brick or briouate
You can serve the tuna and egg brick or briouate with prepared fromage blanc or labneh—either way, it’ll be delicious. A good green salad will also nicely round out your meal.
Here, I shaped my bricks into fairly large rectangles to serve one per person for dinner. But you can also make them for appetizers in triangle form like my beef and coriander samosas or my vegetable and curry samosas. In that case, it won’t be possible to use a raw egg. Cook two eggs until hard, chop them roughly, and add them to your filling. The rest of the recipe remains the same.
The necessary utensils:
A vegetable peeler,
A cutting board, a good paring knife,
A saucepan,
A small frying pan,
A potato masher,
A spatula,
And a large frying pan.
Honestly, if this recipe doesn’t win you over, I don’t know what will…
So I’ll stop here and let you head to the kitchen, throw on your apron, and make my tuna and egg brick or briouate!
The recipe, Chef!
Tuna and Egg Bricks
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Loading...Ingredients
- 2 potatoes
- 1 red onion
- 1 tablespoon of vegetable oil (sunflower, olive, rapeseed)
- 1 can of tuna (280 g)
- 1 clove of garlic
- 3–4 sprigs of fresh coriander
- 1 tablespoon of thick cream
- 2 tablespoons of olive oil
- 4 eggs
- 6 sheets of brick pastry
- Oil for cooking
Instructions
Peel and cut the potatoes into quarters, then cook them in boiling water for about 15 minutes. Drain and set aside.
Sauté the finely chopped red onion in the vegetable oil for 2 minutes.
In a mixing bowl, roughly mash the potatoes.
Add the onion, crumbled tuna, grated garlic, chopped coriander, thick cream, and olive oil. Mix well.
Season the filling with salt and pepper.
Place 4 sheets of brick pastry on your work surface. Cut the remaining two sheets in half and place one half-sheet in the center of each of the 4 full sheets.
Spoon the filling into the center of the brick sheets (on the area with the half-sheet) and make a small well in the middle.
Crack an egg into the center of each portion of filling, then fold the brick pastry over the filling lengthwise.
Brush the part of the brick that covers the filling with a bit of egg white (this will act as glue), then fold in one edge. Brush again with egg white and fold over the final edge to form a square or rectangle.
Cook on both sides in a lightly oiled pan until the brick is golden and crispy.
Serve hot!
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