Brik Dannouni

Tunisian Brik Dannouni Recipe with Lamb and Spices

Region / culture: Tunisia | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 12

Introduction

Brik Dannouni is a delightful and savory pastry that hails from the rich culinary traditions of North Africa. This dish is a perfect blend of crispy pastry filled with a flavorful mixture of lamb, cheese, and spices, making it an irresistible treat for any meal of the day. Whether you're looking for a hearty breakfast, a satisfying lunch, or a light dinner, Brik Dannouni offers a versatile option that promises to delight your taste buds.

History

The origins of Brik Dannouni can be traced back to the Maghreb region, where it is a staple in Tunisian cuisine. The recipe has evolved over centuries, incorporating various influences from Mediterranean and Middle Eastern culinary traditions. Traditionally, Brik Dannouni is made during the month of Ramadan and for special occasions, symbolizing hospitality and the sharing of meals with family and friends. Over time, it has gained popularity across different cultures, with each adding its unique twist to the classic recipe.

Ingredients

2 oz (55 g) swiss cheese
8 oz (230 g) trimmed lamb, cut into 1 inch (2.5 cm) pieces
0.25 tsp salt
0.25 tsp paprika
0.25 tsp freshly ground black pepper
1 tbsp vegetable oil
1 large egg yolk, lightly beaten
vegetable oil, for frying

How to prepare

Prepare the pastry and keep it well wrapped while you make the filling.
Process the cheese using the medium shredding disc of a food processor and set it aside.
Pulse the lamb pieces using the metal blade until chopped, about 8 times.
Cook the lamb and seasonings in the oil over medium-high heat, stirring, until the lamb is no longer pink, about 1.5 minutes.
Transfer the cooked lamb to a bowl and let it cool to room temperature.
Once cooled, stir in the egg yolk and shredded cheese.
To assemble the turnovers, roll out 1 piece of dough into a 15 by 11 inches [38 by 28 cm] rectangle on a lightly floured surface.
Using a 3.5 inches [9 cm] cookie cutter, cut out 12 dough circles.
Place a generous teaspoon of filling on one side of each dough circle.
Moisten the edge with water, fold the dough over the filling, and seal it with the tines of a fork.
Arrange the filled turnovers on a baking sheet lined with wax paper.
Lightly cover them with plastic wrap to prevent drying out.
Repeat the process with the remaining dough and filling.
To cook the turnovers, heat about 2 inches [5 cm] of vegetable oil in a heavy skillet over low heat.
Fry the turnovers in batches without overcrowding until they turn golden brown, about 2 minutes on each side.
Transfer the cooked turnovers to paper towels to drain.
Keep them warm until all the turnovers are cooked.

Variations

Experiment with different fillings such as chicken, beef, or vegetarian options like spinach and feta cheese. Spices can also be adjusted to suit personal taste preferences.

Cooking Tips & Tricks

To ensure the perfect Brik Dannouni, consider the following tips and tricks:

- Use a food processor to achieve a fine, even texture for the lamb filling.

- Ensure the oil is at the correct temperature before frying to avoid soggy turnovers.

- Seal the edges of the turnovers tightly to prevent the filling from leaking out during cooking.

- Fry in small batches to maintain the oil temperature and achieve a golden, crispy exterior.

Serving Suggestions

Brik Dannouni can be served with a side of fresh salad, yogurt, or a dipping sauce to complement its flavors. It's perfect for any meal or as a snack.

Cooking Techniques

Deep-frying is the traditional method for cooking Brik Dannouni, but for a healthier alternative, consider baking in a preheated oven until golden and crispy.

Ingredient Substitutions

For a gluten-free version, use gluten-free pastry dough. Dairy-free cheese can replace Swiss cheese for those with dairy intolerances.

Make Ahead Tips

The filling can be prepared in advance and stored in the refrigerator. Assemble the turnovers just before cooking to maintain the pastry's crispness.

Presentation Ideas

Serve Brik Dannouni on a platter garnished with fresh herbs or a sprinkle of paprika for a touch of color and flavor.

Pairing Recommendations

Pair Brik Dannouni with a light, crisp white wine or a refreshing mint tea to balance the dish's richness.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or toaster oven to restore the pastry's crispness.

Nutrition Information

Calories per serving

A single serving of Brik Dannouni contains approximately 250-300 calories, making it a moderate-calorie option suitable for a meal or a hearty snack.

Carbohydrates

Each serving of Brik Dannouni contains approximately 15-20 grams of carbohydrates, primarily from the pastry dough. Opting for whole wheat flour can increase the fiber content and provide a healthier alternative.

Fats

The fat content in Brik Dannouni comes from the vegetable oil used for frying and the lamb filling. Each serving contains about 10-15 grams of fat, with a mix of saturated and unsaturated fats. Using lean cuts of lamb and frying at the correct temperature can help reduce the fat content.

Proteins

Brik Dannouni is a good source of protein, thanks to the lamb and cheese filling. Each serving provides approximately 15-20 grams of protein, essential for muscle growth and repair.

Vitamins and minerals

This dish is rich in vitamins and minerals, including Vitamin B12, zinc, and iron from the lamb, and calcium from the cheese. These nutrients are vital for maintaining healthy bodily functions.

Alergens

Common allergens in Brik Dannouni include dairy (cheese) and gluten (pastry dough). Individuals with allergies or intolerances should consider suitable substitutions.

Summary

Overall, Brik Dannouni offers a balanced mix of carbohydrates, proteins, and fats, along with essential vitamins and minerals. It can be part of a healthy diet when consumed in moderation and paired with a balanced meal.

Summary

Brik Dannouni is a versatile and flavorful dish that combines the rich culinary traditions of North Africa with the convenience of a handheld pastry. With its delicious filling and crispy exterior, it's sure to become a favorite for any occasion. By following the tips and variations provided, you can customize the recipe to suit your dietary needs and taste preferences, making it a perfect addition to your culinary repertoire.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Brik Dannouni. It was a warm summer day, and I was visiting my dear friend Fatima in her bustling kitchen in Tunisia. The aroma of spices filled the air as she expertly folded delicate sheets of pastry around a savory filling of tuna, eggs, and harissa. As I watched her work, I knew I had to learn how to make this delicious dish.

Fatima smiled as she noticed my interest and invited me to join her at the kitchen table. She explained that Brik Dannouni was a popular Tunisian street food, often served during special occasions and family gatherings. She had learned the recipe from her own grandmother, who had passed it down through generations.

As Fatima guided me through the process of making the brik, she shared stories of her childhood and the traditions surrounding this beloved dish. I listened intently, soaking up every detail and savoring the connection to her culture and heritage.

The key to making a perfect brik, Fatima explained, was in the preparation of the pastry. The thin sheets of dough needed to be handled with care, ensuring they were folded just right to hold the filling without breaking. She demonstrated the technique, showing me how to gently brush the edges with beaten egg to seal the brik securely.

Next came the filling, a flavorful mixture of mashed potatoes, tuna, capers, and spices. Fatima showed me how to layer the ingredients in the center of the pastry, leaving room to crack an egg on top before folding the edges over to create a neat triangle.

As we worked together, Fatima shared stories of her own grandmother, a formidable woman who had taught her the art of cooking with patience and love. She spoke of the family gatherings where brik was served, the laughter and chatter filling the air as everyone savored the delicious food and shared in the joy of the moment.

By the time we had finished making the brik, I felt a deep sense of gratitude for the experience and the connection to Fatima and her culture. She insisted that I take the recipe with me, encouraging me to share it with my own family and friends back home.

Back in my own kitchen, I carefully recreated the brik recipe, following Fatima's instructions to the letter. As I worked, I felt a sense of pride and accomplishment, knowing that I was carrying on a tradition and honoring the legacy of my dear friend and her grandmother.

When I finally sat down to enjoy the brik, I marveled at the flavors and textures that danced on my taste buds. The crispy pastry gave way to a creamy, savory filling, punctuated by bursts of tangy capers and spicy harissa. Each bite was a celebration of tradition and connection, a reminder of the bonds that unite us across time and distance.

And as I savored the last crumb of the brik, I felt a warm glow of contentment wash over me. In that moment, I knew that I had not only learned a new recipe, but had also gained a deeper appreciation for the power of food to connect us to our past, our present, and each other. And for that, I would always be grateful to my dear friend Fatima and her grandmother for sharing their knowledge and their love with me.