Brick à l’œuf: A Mediterranean Dish to Discover at Quantum Isoraka

If you love Mediterranean cuisine, you will adore ‘brick à l’œuf,’ a typical dish from Tunisia, Morocco, and Algeria. It consists of a crispy pastry filled with a runny egg and other delicious ingredients such as tuna, capers, parsley, or cheese. It is a simple yet delightful dish that is enjoyed hot with a salad or soup.

At Quantum Isoraka, a restaurant that combines tradition and modernity, you can savor this authentic dish in a friendly and unusual ambiance. Whether you’re a fan of kebabs, couscous, shawarma, or tagine, or if you prefer Indian cuisine with its curries, naans, and samosas, you will find something to delight your taste buds among the chef’s specialties. But don’t miss out on trying the ‘brick à l’œuf,’ one of our flagship recipes!

Origin of ‘Brick à l’œuf’

The ‘brick à l’œuf’ is a dish that dates back to the Ottoman era when the Turks conquered parts of the Maghreb. They brought with them filo pastry, a very thin and light dough used to make savory or sweet pastries called ‘börek.’ The inhabitants of the Maghreb adapted this dough to their cuisine and named it ‘malsouka’ or ‘warka.’ They used it to make ‘bricks,’ crispy shells filled with various fillings.

The ‘brick à l’œuf’ is one of the most popular variations of the brick. It is often consumed during Ramadan as it is nourishing and easy to prepare. It also adheres to Muslim dietary rules since the meats used are always halal. The ‘brick à l’œuf’ thus symbolizes the richness and diversity of Mediterranean cuisine, combining Turkish, Arab, and Berber influences.

Recipe and ingredients for ‘Brick à l’œuf’

To make a ‘brick à l’œuf,’ you will need:

• 4 sheets of brick pastry (or malsouka)
• 4 eggs
• 1 can of tuna in natural oil
• 2 tablespoons of capers
• 4 tablespoons of chopped parsley
• Salt and pepper
• Oil for frying

The recipe is very simple:

1. Take a sheet of brick pastry and fold it in half to strengthen it.
2. Place some crumbled tuna, a few capers, and parsley in the center.
3. Crack an egg over the top and season with salt and pepper.
4. Fold the edges of the brick pastry to form a well-sealed triangle.
5. Heat oil in a pan and fry the brick for a few minutes on each side until golden and crispy.
6. Drain it on absorbent paper and serve it hot.

You can vary the fillings according to your preferences: add fresh cheese, olives, paprika, or harissa for more flavor. You can also bake the bricks in the oven for a lighter version.

Preparation Tips for ‘Brick à l’œuf’

Here are some tips to help you succeed in making your ‘brick à l’œuf’:

• Use fresh or thawed brick pastry sheets at room temperature. If they are too dry, they may break.
• Do not put too much filling in the center, or the brick will be difficult to close, and the egg may run out.
• Lightly moisten the edges of the brick pastry with a little water or oil to ensure they stick together well.
• Fry the bricks in hot oil, but not smoking. Carefully flip them with a spatula or tongs to avoid piercing them.
• Cook the bricks until the egg whites are set but the yolk remains runny. If you prefer more well-done eggs, extend the cooking time or pre-cook them in boiling water for a few seconds before placing them in the brick pastry.

‘Brick à l’œuf’ is a flavorful and comforting dish that will transport you to the countries of the Maghreb.

It is also an economical and easy dish to prepare at home. However, if you want to experience the full finesse and crispiness of an authentic ‘brick à l’œuf,’ come and savor it at Quantum Isoraka, one of the best restaurants for Mediterranean cuisine in Antananarivo, Madagascar.

At Quantum Isoraka, you will enjoy a warm and unique atmosphere, with attentive staff and talented chefs. You can also enjoy great music at the lounge bar or organize events such as weddings, baptisms, or birthdays in the basement’s Room 007, equipped with a high-definition connected TV and internet.

Feel free to contact us at 038 03 888 03 or 038 03 888 04 to reserve your table or room. We look forward to welcoming you and introducing you to the ‘brick à l’œuf’ and many other specialties!