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Tunisian Lamb Mince Brik

Tunisian Lamb Mince Brik

Pedro Jordan
Tunisian Lamb Mince Brik is an exquisitely flavorful, crispy pastry traditionally enjoyed as an appetizer or a snack. Inspired by the vibrant culinary traditions of North Africa, this dish captures the symphony of spices that Tunisian cuisine is celebrated for. It elevates the dining experience with its crispy texture and aromatic filling, guaranteed to delight the senses.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Appetizer
Cuisine African
Servings 4 briks
Calories 523 kcal

Ingredients
 
 

  • Tasty minced meat isolated on white background1 cup ground lamb (minced lamb) - preferably organic for the best flavor
  • Glass bowl of olive oil isolated on white background1 tablespoon olive oil - extra virgin
  • Ripe yellow onion on a white background1 medium onion - finely chopped
  • ground cumin1 teaspoon cumin - ground
  • Heap of dried coriander seed and ground coriander on white background1 teaspoon ground coriander
  • Heap of Cayenne pepper0.5 teaspoon cayenne pepper - or to taste
  • parsley on white background0.5 cup parsley - fresh, chopped
  •  
    4 sheets filo pastry - cut into squares
  • chicken egg1 large egg - beaten
  • wooden bowl of salt1 pinch salt - to taste
  • Ground black pepper pile, paths, top1 pinch ground black pepper - freshly ground
  • Vegetable oil½ cup vegetable oil - enough to fill pan to about 1-inch deep

Instructions
 

  • Heat the olive oil in a skillet over medium heat. Add the finely chopped onion and sauté until golden brown and fragrant, approximately 5 minutes.
  • Add the lamb mince to the skillet, breaking it up with a spoon, and cook until browned about 6 minutes.
  • Season the lamb with ground cumin, ground coriander, cayenne pepper, salt, and black pepper. Stir in the chopped parsley and remove from heat, allowing it to cool slightly.
  • Lay a filo pastry square on a flat surface. Place a generous spoonful of the lamb mixture in the center. Brush the edges lightly with the beaten egg to help seal the pastry.
  • Carefully fold the sides over the filling to create a triangular shape. Repeat with the remaining filo and lamb mixture.
  • Heat vegetable oil in a deep pan to 180°C (350°F). Fry the briks in batches for about 2-3 minutes per side until evenly golden and crisp.
  • Remove and drain on a paper towel to remove excess oil before serving.

Notes

For a spicier kick, experiment by adding a pinch of smoked paprika to the mince mixture. Ensure the oil is at the right temperature before frying to prevent overly greasy briks.

Nutrition

Calories: 523kcalCarbohydrates: 14gProtein: 13gFat: 47gSaturated Fat: 11gPolyunsaturated Fat: 18gMonounsaturated Fat: 15gTrans Fat: 0.2gCholesterol: 88mgSodium: 159mgPotassium: 259mgFiber: 1gSugar: 1gVitamin A: 810IUVitamin C: 12mgCalcium: 43mgIron: 3mg
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