Filled with sautéed mushrooms and garlic, this African Brik makes a great appetizer.
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No, this isn’t something you build your house with. It’s a Brik!
Originally from Tunisia, a brik is a savory pastry filled and usually deep fried. And while this is a Tunisia speciality, today we are traveling just over the border to Algeria to discover how Algerians add their own little twist on the brik.
If you didn’t know, Algeria is located in North Africa right in the middle of Tunisia and Morocco. As the largest country in Africa and the tenth largest country in the world, Algeria is known to have be inhabited by the Romans, Ottomans, Spaniards, and Byzantines. In fact, the Berbers (the indigenous people of Algeria) are said to have lived in the region since 5000 BC. Now that’s a long time!
While there are numerous world heritage sites, the rise of tourism in the region has been relatively slow due to lack of facilities. About 200,000 people visit the country each year (compare that to the 20.4 Million that visit Walt Disney World’s Magic Kingdom each year) making it only a 1% contribution to Algeria’s GDP.Have you ever been to Algeria? Click To Tweet
Algeria might not be on your travel list, this mushroom brik should be. Flaky, warm and filled with a bounty of mushrooms, this African appetizer is best eaten right away.
To make the packets there are a few techniques that will make your brik making 100x easier.
- Thaw out your phyllo dough.
- Less filling is more
- Drain the oil off with a rack and paper towels.
Looking for more African Recipes? Check out this Pineapple Salad with Cashews and Coconut from Tanzania
Grab your apron, let’s get to making these Algerian Briks!
- 2 Tbsp olive oil
- 1/2 lb mushrooms diced
- 5 garlic cloves minced
- 1 small onion minced
- 2 tsp flour
- 1 Tbsp parsley
- salt and pepper to taste
- vegetable oil for frying
- 12 sheets phyllo dough thawed
- 3 Tbsp butter melted
In medium pan over medium-low, heat olive oil until shimmering. Add mushrooms, garlic and onion and cook until softened and liquid has evaporated, about 15 minutes. Stir in flour and cook 1 minute. Take off heat and stir in parsley and salt and pepper. Set aside.
Heat oil in large dutch oven or deep fryer to 350F.
While oil is heating, lay out one phyllo sheet so the length is longer than the width. Cut into thirds so you have three long strips. Brush the dough with butter and add 1 teaspoon of filling into the bottom of the strip. Fold one corner of fillo diagonally across to opposite edge to form a triangle. Continue to fold triangle onto itself. Press and brush with butter to form seal.
Fry Brik until golden brown, about 1 minute on each side. Drain on a wire rack with paper towels underneath. Serve warm or at room temperature.