Tunisian fried pastries with egg (Briks à l'oeuf) from The New Mediterranean Jewish Table: Old World Recipes for the Modern Home (page 88) by Joyce Goldstein

  • canola oil
  • peanut oil
  • Show all ingredients...

  • EYB Comments

    Can substitute safflower oil or peanut oil for canola oil, and egg roll wrappers or filo pastry for feuilles de brick. See recipe for a variation.

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Notes about this recipe

  • Eat Your Books

    Can substitute safflower oil or peanut oil for canola oil, and egg roll wrappers or filo pastry for feuilles de brick. See recipe for a variation.

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