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- 200 GRAM PHYLLO DOUGH
- 50 GRAM BUTTER, melted
- 250 GRAM MUSHROOMS
- 1 ONION, chopped
- 3 CLOVES GARLIC, chopped
- HANDFUL PARSLEY, chopped
- 1 TBSP FLOUR
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- 4 EGGS, hard boiled
- 100 GRAM PRAWNS
- 150 GRAM MINCED BEEF
- 1 RED PEPPER, chopped
- HANDFUL PARSLEY, chopped
- 1 TBSP SOY SAUCE
- 1 CUP SELF RAISING FLOUR
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Stir fry the mushroom and the onion on high heat for 5
minutes. Add the flour and pepper and salt to taste and puree the
mixture.
Cut the dough in strips with a width of 10 centimeters.
Brush a strip with butter and cover it with a second strip, brush again
with butter. Put a tablespoon of the mushroom mixture on the short
end of each dough strip and fold it into a triangle. Deep fry the briks
until golden brown.
See also a recipe for brik
from Tunisia.
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Cut the eggs in halves
and take out the yolk. Puree the yolk with a fork and mix this with
the prawns, the minced beef, the pepper, the parsley and the soy sauce.
Make ovals the size of half an egg and push these together with the
half egg white, into a new "egg". Put these in the fridge for 1 hour.
Mix the flour with 1/2 cup of water into a batter. Roll the "eggs" carefully
through the batter and deep fry them until golden brown, approximately
5 minutes.
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