From The Moroccan Collection by Hilaire Walden
Briks (pronounced breeks) are ouarka turnovers that originate in Tunisia. The Pieds Noirs, or Blackfeet (Europeans born in Maghreb), were responsible for spreading their popularity throughout North Africa. Traditionally briks are deep-fried and are served immediately or they become heavy and greasy. They can be baked however.
Ingredients:
about 8 oz. filo pastry, thawed
olive oil for brushing
sesame seeds for sprinkling
Filling:
1/3 cup olives (black, green, or a mixture of both), pitted
3 anchovy fillets
3 sun-dried tomatoes in oil, drained and chopped
2 tablespoons chopped almonds
2 tablespoons chopped mixed cilantro and parsley
3 soft-boiled eggs, chopped
squeeze of lemon juice, to taste
pepper
Directions:
1. To make the filling, finely chop the olives and anchovy fillets together, then mix them with the tomatoes, almonds, mixed cilantro and parsley, eggs, and lemon juice. Season with pepper.
2. Cut the pastry into 4-by-10 inch strips. Work wtih 3 or 4 strips at a time; keeping the remaining pastry covered with plastic wrap.
3. Brush the strips lightly with oil and put a heaped teaspoon of the filling at the top of the right-hand corner of each one. Fold the corner down to make a triangle. Continue folding the triangle along the length of each strip. Place on a baking sheet and brush with oil. Repeat until all the filling has been used.
4. Sprinkle the briks with sesame seeds and bake in a preheated 375 degree F. oven for about 20 minutes, or until crisp and golden. Serve hot or warm.