Burik or brick is a very popular street food  in Libya and in Tunisia and, those salted, are essentially made in three ways: with egg, potatoes brik and meat brick. For brick sheets browse in blog. The egg brick is very simple. We must open a raw egg in a glass and when the oil (h. 0, 5 inches of oil) in large frying pan at least 30 cm of diameter is boiling must lay only half the brick, and, with a hand holding the other half suspended and the other that takes the glass with the egg to overthrow with care and discretion the egg from the inside of the glass within the brick. Immediately close the brick of the pan with the other half suspended and with a fork "seal" all around the semi-circle for not to exit, turn fast and leave frying also the other side for few seconds. The effect should be externally golden and crisp and internally soft.

Burik sheets

Burik sheets is one of those things that when you learn to do alone marks the crowning of a career in a kitchen: simple in ingredients, indescribable and mysterious in quantity (here, "it enough" is intolerably of obligation), inexplicable and tormented in case, frustrating in the first results, magical in the success. To make 12-14 sheets I have taken 200 gr. of flour and approximately 200 ml of fresh water. I have mixed very well up to remove all the lumps and I have left to rest for two hours into the fridge.


I have taken a frying pan non-stick of approximately 22 cm in diameter and I placed above the low heat.... here is the difficult: take the right-hand a "handful" of dough that must not be too liquid it is too thick, we say that away must drag a trail of dough with him. We must lay a hand on the pan warm drawing an round very quickly, from right to left, starting from the outside to the inside, leaving pass a minimum quantity of dough of height 1 millimetre approximately. Cooking to 8x11mm, it should be removed very quickly. The result is a thin neutral taste which can be used for sweet and salted for things. If you have already thrown away kilos of flour without results, go to Castroni and buy brik sheets ready, but will not be as good...

Jerusalem chiken

Ideal for evenings with friends because keeps you free to talk and drink an aperitivo, everything has to be done before. Very easy to make, to serve and to eat. Take one chiken for 4 -5 person, rub on it lemon, salt, same olive oil and cinnamon. Take some basmati rice and keep it 5 minutes into hot water, then add 1/2 chopped onion, 20 gr of pine nuts, 60-80 gr of veal minced meat, salt and cinnamon  and fill the chiken. Wrap completely the chiken with aluminum foil and put it in the oven 180° for 2 hours. Take off the alluminium foil, keep the sauce the chiken released away from the oven and put again the chiken in the oven for other 20 minute 240° or grill for 10 minutes. Serve with rice pilaf and the sauce you kept apart.