Fabienne Viner-Luzzato’s Brick a l’oeuf

Ingredients

Brick sheets (available at kosher kingdom or b kosher)

Free range eggs

canned tuna, 1 egg (raw)

sunflower or vegetable oil for frying (1 L)

optional:

a bit of harissa, some chopped parsley, spring onions, a few capers, or cheese and onions

 

Preparation

Lay the brick on a plate, crack a raw egg in the middle, add other fillings of your choice: fold in two, and again in two.

Deep fry in a fryer or a large cooking pot for one minute on one side, another minute on the other side.

Lay on a plate and on kitchen towel to absorb the oil. Eat hot with your hands!

 

Bricks with Meat or Fish Filling

Ingredients for 20 bricks

10 bricks sheets

450g of minced fish (salmon or tuna)

1 large onion finely chopped

30g of flat parsley finely chopped

Turmeric powder, paprika, cumin

harissa

2 hardboiled eggs, peeled and chopped

2 raw eggs

1l of sunflower oil to fry

medium matzo meal

Sunflower oil for frying

 

Preparation

In a large saucepan, add the fish, the onion and the parsley with 2 TBS of sunflower oil and cook for about 5 minutes at high temperature, until the fish is cooked. Add a good shake of the turmeric, paprika, one table spoon of harissa, salt, and pepper and mix well. Add the chopped eggs plus two yolks. Keep the white to use as sealer to close the bricks.

To form your little triangles with the brick and the filling preparation: Take one half of the brick, form a rectangle by folding the rounded part inside the middle. Put a bit of filling in the bottom corner part of the rectangle, and cover it to form a triangle, recovering finally all the pastry to form a triangle and set aside. Continue doing this for the rest of the brick sheets. Traditionally the bricks are deep fried at high temperature for 2/3 minutes approximately until the brick becomes golden brown. Put the cooked brick on a kitchen towel to absorb the oil. Eat hot, with an Israeli salad it is delicious! I bake them.

Arrange cigars or samosas on prepared baking sheet. Bake in preheated oven at 180C in a fan position until lightly browned, about 15/20 minutes.

To fold the brick

1 – Cut the brick in half and put it in front of you

2 – Fold it in order that in looks more as a rectangle

3 – Put the filling at the bottom of the rectangle

4 – fold the angle from the bottom onto the right side

5 – then fold again this part to the opposite part up to the top 

6 – put the excess of the brick inside to obtain a perfect triangle

You can also make cigars:

Using half of a brick, or a quarter to make smaller cigars.

Fold dough over the top of the filling, fold in the sides of the dough, and roll into a narrow tube (cigar) shape. Repeat until all the filling has been rolled up.

Bricks with potato, eggs and herbs filling (enough for 20)

Ingredients for 20 bricks

10 bricks sheets cut in half

350g of potatoes to mash (3 large potatoes)

30g of flat parsley

1 medium onion finely chopped

4 eggs (two hard boiled, 1 raw, 1 yolk, and one white to seal the pastry before frying it)

Salt, pepper, cumin, sweet paprika, turmeric

Oil for frying (1 l)

Preparation

Peel and cut the potatoes and boil them. Mash them well in puree.

Hard-boil two eggs, peel them and cut them in small cubes. Mix in a bowl the hard boiled eggs, the chopped onion, the finely chopped parsley, the potatoes, and one raw egg, and the yolk of the last egg (you are keeping the white). Add salt and pepper, mix well.