22 February 2009

briks

Elisa in Brussels started a discussion about briks at the BBC messageboard, and the majority of us didn't know what they were, so we decided to find out:
they're flexible, manageable fine pastry sheets from North Africa
fabulous for crispy rolls & nibbles

how to make your own briks/malsouka if you have difficulty getting hold of them

ingredients - for chicken ones
briks sheets, bought or made
cooked chicken, mine was poached
1 lime juice & a little sugar
chopped chilli, garlic, ginger & shallot
fresh coriander & mint
shredded carrot & courgette strips

or Indian style samosa ones here

  • sauté shallots, ginger, garlic, chilli,
  • add shredded carrot & courgette for a moment
  • add lime & sugar mix
  • cool & add the chicken pieces to the filling


to fold your briks

  • place your chosen filling at the bottom end of your wrap towards you, leaving half an inch
  • fold over the bottom edging ( although I start with the side first in the images!)
  • fold over the left and sides edges
  • & roll into a cigar spring roll shape
  • protect individually with the wax sheeting the briks were packaged in



you can get small triangle shaped samosas, by trimming your briks into 4 strips:
  • to cook, no need to oil your wraps, just place them in the oven on a non-stick baking sheet for 20-25 mins
  • turning for even brownness
they're crispy outside, & here's the filling inside your briks:

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