Burika (Tunisian Stuffed Filo Pastry)

cook time:

40 min

total time:

40 min

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I couldn’t be more excited to share this recipe with you! This is one of the most exciting pastries I’ve ever made. Wahoo! For those of you who are not familiar with Burika, I’m so happy that you now have an opportunity to see how you too can make this from scratch, and for your lovers. And yes, we are going to make the filo sheets as well. Burika or Brik is a Tunisian take on Börek, a stuffed filo pastry, usually deep-fried. It can be filled with various things, but the most common version uses canned tuna, harissa, egg, and cilantro. Because it is deep-fried for just 2 min, you will enjoy the satisfaction of cracking your burika (runny egg yolk and all) over your fresh and zesty salad. It’s super-duper easy to make and takes about 40 minutes from flour to burika! Now that I have finally challenged myself to make my own filo sheets from scratch, expect an array of really cool filo-based pastries very soon.

Ingredients

For the Filo:

  • 150 ml water
  • 100 gr flour
  • 5 gr salt

Ingredients

For the Burika:

  • 1 tbsp of canned tuna
  • 1 tbsp of harissa
  • 1 free range egg
  • 9 leaves of cilantro
  • of salt
  • canola oil

Ingredients

For the Filo:

  • 150 ml water
  • 100 gr flour
  • 5 gr salt

Ingredients

For the Burika:

  • 1 tbsp of canned tuna
  • 1 tbsp of harissa
  • 1 free range egg
  • 9 leaves of cilantro
  • of salt
  • canola oil

Ingredients

For the Filo:

  • 150 ml water
  • 100 gr flour
  • 5 gr salt

Ingredients

For the Burika:

  • 1 tbsp of canned tuna
  • 1 tbsp of harissa
  • 1 free range egg
  • 9 leaves of cilantro
  • of salt
  • canola oil
Equipment

brush
towel
spatula

Lets Start Cooking!

step 1

For the Filo

In a bowl, add the water, salt, and flour and mix well until you get a consistency of a very diluted tahini/pancake batter.

step 2

Cover with a towel and let it sit for 30 minutes.

step 3

Heat up a pan on medium heat for about 3-4 minutes.

step 4

Brush the pan with the batter, 5 layers to be exact.

step 5

After the top of the filo sheet gets dry, use a spatula to remove it from the pan. Place on a plate and layer all the filo sheets on top of each other until you finish all the batter.

step 6

For the Burika

Now it’s time to build the Burika. In the meantime, heat up a small pot full of canola oil.

step 7

In a small bowl, place the filo sheet.

step 8

Add the tuna, harissa, cilantro, crack the egg in, and add some salt on top.

step 9

Close the filo sheet in half to a half-circle shape. If, for some reason, the filo sheet tears apart, you can definitely do it with two sheets for one burika.

step 10

Bring the bowl with the burika close to the pot with the oil. Drop the burika in the oil and deep fry for 2 minutes, until it gets a nice color. Pay attention that if you will deep fry it longer than that, the egg yolk won’t be runny (up to you, gingies).

step 11

Break the burika over a salad and enjoy this absolutely insanely delicious bite!

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