Brik à la Viande (Algerian Meat Turnovers) is a traditional Algerian recipe for a classic snack of a meat, onion, egg, cheese and potatato mix stuffed into thin pastry sheets that are fried before serving. The full recipe is presented here and I hope you enjoy this classic Algerian version of: Algerian Meat Turnovers (Brik à la Viande).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
12 sheets of briks dayouls
500g minced meat (mutton, lamb, goat or beef)
1 onion, peeled and thinly sliced
3 or 4 large eggs
1/2 bunch of flat-leaf parsley, finely chopped
1/2 tsp coarse sea salt
1/2 tsp freshly-ground black pepper
100g Gruyère cheese
3 potatoes
6 eggs
Method:
Add the meat to a pan and fry for a few minutes then stir in the onions and parsley and season with salt and black pepper. Continue frying until the meat is cooked through then crack in 3 or four eggs, adding one at a time and mixing thoroughly to combine after each addition.
Cook until the eggs are just done then take off the heat, cover the pan and set aside.
In the meantime, bring a pan of water to a boil. Cube the potatoes, add to the pan and cook for about 15 minutes, or until tender.
Place two thin sheets of dayouls together and spread over a generous tablespoon of the meat filing. Add potatoes and some of the cheese then carefully break an egg in the centre. Bring together the four edges and close together.
Heat 120ml olive oil in a pan. Add the dayouls, with the open side down and fry on both sides until golden brown and heated through. Serve hot and finish cooking the remainder of the mixture.
)
