Photograph of the finished Brik

Middle East · Bánh brik nhân thịt phô mai

Brik

40 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Filo pastry shell Filo pastry shell 320 g
  • Photograph of Lamb Lamb 480 g
  • Photograph of Feta cheese Feta cheese 240 g
  • Photograph of Onion Onion 1.6
  • Photograph of Harissa chili sauce Harissa chili sauce 48 g
  • Photograph of Parsley Parsley 32 g
  • Photograph of Oil Oil 360 ml
  • Photograph of Caper buds Caper buds 40 g
  • Photograph of Lime Lime 2

Method

  1. 1 Sauté the minced lamb with onions and harissa for 10 minutes until dry and crumbly, then let cool.
  2. 2 Mix crumbled feta cheese, capers, and parsley into the filling; the cheese replaces the egg as the binding agent in this version.
  3. 3 Place two sheets of foil slightly offset from each other, insert the filling into one corner, then fold them diagonally in succession to form a multi-layered triangle.
  4. 4 Moisten the edges with water and immediately drop them into the oil; leaving them in the oil for too long will cause the dough sheets to absorb moisture and burst open when fried.
  5. 5 Deep-fry at 180 degrees for 90 seconds on each side until the crust is puffed up and crispy, then squeeze in some lemon juice.

With an appliance

  • Air fryer 39 min

    For step 5: spray oil evenly on both sides of the filo triangle, fry in an air fryer at 190 degrees for 7 minutes, flip at the 4th minute to make the layers puff up and crispy, then squeeze lemon juice over them.

Start cooking