Red Lentil Curry Soup was served with the Brik A'louef (Brik with egg)
I love that Julia Child quote..and it is true! First, I made the Harissa. I toasted the cumin, coriander, and caraway seed and then added some dried mint and then used my old coffee grinder to blend it all up.
I added those to my blended peppers..along with some lemon juice, evoo, preserved lemons, chili powder, and 5 cloves of garlic..and some salt. Good and hot!
My non-traditional Brik mise en place. I cracked one egg in a little bowl per Brik.
My traditional Brik mise en place. Tuna in olive oil is a must! Get the good stuff!
So it's not a triangle...so sue me. My phyllo was not cooperating at all! I must find some Brik! I also want a deep fat fryer if I ever make this again.
I smeared the pastry with the harissa first and then made a well with the ingedients...like when you make your own pasta. I put the egg in the little well and then folded like a mad woman. The phyllo was cracked when I took it out of the package so that was not good...but I went ahead and made some wonderful Brik A'Leouf and I bow down to Marlena Spieler, Betsy McNair, and Eileen Thornton for making it look so darned easy! I am proud to call you my friends...and fellow Brikster's.
It is one of the best things I've ever eaten and I liked the traditional the best. So very good. I even added more harissa on top. I am a spicy woman. I served it with the Red Lentil Curry Soup with some Fage yogurt and cilantro on top. It was a big hit around here!
[please see previous post for ingredient list-photo] Also here is a link that describes the difference between warka or brik, lumpia, and phyllo. OMG..look at this link that shows them actually making the brik dough!!