BURIKA (BRIK PASTRY STUFFED WITH EGG)

Makes 4 servings

4 brik pastry sheets 4 eggs

Salt and pepper, to taste Oil for frying

Flatten a sheet of brik pastry on a flat plate and crack an egg in the center. Season with salt and pepper and flip half of the pastry over the other half to form a half moon and press the edges to seal.

Heat oil in medium pan (the same amount you’d use to fry schnitzel). Carefully pick up the stuffed brik, making sure that none of the egg slips out, and fry in the pan. When the first side has turned golden, flip the brik and fry on the second side. Prepare all of the pastries in the same fashion. Serve hot.