{"id":61304,"date":"2020-06-26T12:50:33","date_gmt":"2020-06-26T11:50:33","guid":{"rendered":"https:\/\/www.mademoiselle-voyage.fr\/egg-bricks-inspiration-du-maghreb\/"},"modified":"2025-06-03T15:31:40","modified_gmt":"2025-06-03T14:31:40","slug":"egg-bricks-inspiration-du-maghreb","status":"publish","type":"post","link":"https:\/\/www.mademoiselle-voyage.fr\/en\/egg-bricks-inspiration-du-maghreb\/","title":{"rendered":"Egg bricks | Inspiration du Maghreb"},"content":{"rendered":"

And hello everyone! Today we’d like to introduce you to a recipe from North Africa: egg bricks. This dish comes from the Berbers, a nomadic people who once used brick pastry to cook food quickly on their travels. This dish then spread throughout the Maghreb, varying slightly from one country to another.<\/p>\n

It’s an easy recipe to make, with several variations. They can be cooked in oil, but some people prefer to bake them in the oven, as it’s a little less greasy. For the first time, fry them as we do, in oil.<\/p>\n

Bourek annabi, also known as brika, is an Algerian specialty from the town of Annaba. This is a savory starter made with brik leaf, stuffed with mashed potatoes and a mixture of minced meat, onions, cheese and parsley. It is easily recognizable by its square fold and thicker texture. For my part, I always make them without meat and like to add egg, tuna and capers, but also with 3 cheeses (I’m not French for nothing). You won’t find this recipe in North Africa, but for those with a sweet tooth, it’s a great aperitif.<\/p>\n

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✖️ Preparation time | <\/strong>30 minutes<\/p>\n

✖️ Cooking time |<\/strong> 10 minutes
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✖️ Quantities<\/strong>: 2 persons
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\"\"USTENSILS<\/strong><\/h2>\n

1 large frying pan<\/p>\n

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\"\"INGREDIENTS<\/strong><\/h2>\n

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