{"id":1725,"date":"2022-10-10T12:19:38","date_gmt":"2022-10-10T10:19:38","guid":{"rendered":"https:\/\/www.amalgastro.com\/?p=1725"},"modified":"2022-10-10T13:00:01","modified_gmt":"2022-10-10T11:00:01","slug":"brick-a-loeuf-pret-en-10-minutes","status":"publish","type":"post","link":"https:\/\/www.amalgastro.com\/?p=1725","title":{"rendered":"Brick \u00e0 l&rsquo;\u0153uf pr\u00eat en 10 minutes"},"content":{"rendered":"<h2>Brick \u00e0 l&rsquo;\u0153uf pr\u00eat en 10 minutes<\/h2>\n<p><script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-2433947026072347\" crossorigin=\"anonymous\"><\/script><br \/>\n<!-- ANNONCE GRAND --><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-2433947026072347\" data-ad-slot=\"1642305729\" data-ad-format=\"auto\" data-full-width-responsive=\"true\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><br \/>\nLes bricks, et plus particuli\u00e8rement la version brick \u00e0 l\u2019\u0153uf (ou egg brick), sont un grand classique de la cuisine maghr\u00e9bine, et \u00a0sont appr\u00e9ci\u00e9s dans tout le pourtour m\u00e9diterran\u00e9en et au-del\u00e0.<\/p>\n<p>La brique est une p\u00e2te tr\u00e8s fine, aussi fine qu&rsquo;une feuille de papier, souvent de forme ronde. La p\u00e2te \u00e0 brick, ainsi que les recettes qui l&rsquo;utilisent, portent des noms diff\u00e9rents selon les pays. Brick bien s\u00fbr, mais aussi dyoul (ou dioul) en Alg\u00e9rie, briouat (briwat ou briwattes) mais aussi warka (ou ouarka) au Maroc, malsouka en Tunisie. En \u00c9gypte et en Turquie, on les appelle sanbusak.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1727 aligncenter\" src=\"https:\/\/www.amalgastro.com\/wp-content\/uploads\/2022\/10\/la-recette-brick-a-loeuf-pret-en-10-minutes-300x225.jpg\" alt=\"Les brikcs, et plus particuli\u00e8rement la version brick \u00e0 l\u2019\u0153uf (ou egg brick), sont un grand classique de la cuisine maghr\u00e9bine, et sont appr\u00e9ci\u00e9s dans tout le pourtour m\u00e9diterran\u00e9en et au-del\u00e0. La brique est une p\u00e2te tr\u00e8s fine, aussi fine qu'une feuille de papier, souvent de forme ronde. La p\u00e2te \u00e0 brick, ainsi que les recettes qui l'utilisent, portent des noms diff\u00e9rents selon les pays. Brick bien s\u00fbr, mais aussi dyoul (ou dioul) en Alg\u00e9rie, briouat (briwat ou briwattes) mais aussi warka (ou ouarka) au Maroc, malsouka en Tunisie. En \u00c9gypte et en Turquie, on les appelle sanbusak.\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.amalgastro.com\/wp-content\/uploads\/2022\/10\/la-recette-brick-a-loeuf-pret-en-10-minutes-300x225.jpg 300w, https:\/\/www.amalgastro.com\/wp-content\/uploads\/2022\/10\/la-recette-brick-a-loeuf-pret-en-10-minutes-768x576.jpg 768w, https:\/\/www.amalgastro.com\/wp-content\/uploads\/2022\/10\/la-recette-brick-a-loeuf-pret-en-10-minutes.jpg 960w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p>Les juifs s\u00e9pharades en pr\u00e9parent \u00e9galement, souvent sous le nom de beztels \u00e0 p\u00e2te \u00e0 brique \u00e9galement. Il y a aussi les boureks du Liban et des Balkans. En Inde, on les appelle des samoussas.<\/p>\n<p>C&rsquo;est donc en Perse que vous trouverez l&rsquo;origine de ces pr\u00e9parations avant qu&rsquo;elles ne soient popularis\u00e9es par les grands empires d&rsquo;Orient.<\/p>\n<p>La p\u00e2te \u00e0 brick est faite avec de la farine, de la semoule fine, du sel et de l&rsquo;eau. Elle est donc diff\u00e9rente de la p\u00e2te filo, aussi appel\u00e9e yufka en turc, qui est faite avec de la farine, du sel, de l&rsquo;eau et des mati\u00e8res grasses (huile d&rsquo;olive, beurre, margarine, etc.). C&rsquo;est une p\u00e2te tr\u00e8s fine qui devient tr\u00e8s croustillante apr\u00e8s avoir \u00e9t\u00e9 frite bien que la garniture reste molle gr\u00e2ce \u00e0 une m\u00e9thode de friture rapide.<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-2433947026072347\" crossorigin=\"anonymous\"><\/script><br \/>\n<!-- ANNONCE GRAND --><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-2433947026072347\" data-ad-slot=\"1642305729\" data-ad-format=\"auto\" data-full-width-responsive=\"true\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p>Il peut \u00eatre pr\u00e9par\u00e9 dans des recettes sal\u00e9es ou sucr\u00e9es ! Et les formes varient \u00e9galement. Demi-cercle. Triangle. Cylindre. Au Maroc, la farce peut \u00eatre du pigeon comme dans la pastilla, et il existe des milliers de variantes \u00e0 travers le Maghreb, avec des garnitures pouvant inclure du poulet, du poisson, des crevettes et parfois m\u00eame de la cervelle d&rsquo;agneau.<\/p>\n<p>Mais aussi tout simplement du fromage, comme le jben (sorte de fromage blanc tr\u00e8s ferme que l&rsquo;on trouve au Maroc et en Tunisie), des pommes de terre, ainsi que des \u00e9pinards. Les \u0153ufs peuvent \u00eatre coulants comme la recette pr\u00e9sent\u00e9e ici, mais aussi durs. Diverses herbes telles que la coriandre ou le persil, ainsi que des oignons, peuvent \u00e9galement \u00eatre ajout\u00e9s.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1728 aligncenter\" src=\"https:\/\/www.amalgastro.com\/wp-content\/uploads\/2022\/10\/recette-brick-a-loeuf-pret-en-10-minutes.jpg\" alt=\"Les bricks, et plus particuli\u00e8rement la version brick \u00e0 l\u2019\u0153uf (ou egg brick), sont un grand classique de la cuisine maghr\u00e9bine, et \u00a0sont appr\u00e9ci\u00e9s dans tout le pourtour m\u00e9diterran\u00e9en et au-del\u00e0.\" width=\"259\" height=\"194\" \/><\/p>\n<p>En ce qui concerne les versions sucr\u00e9es, les exemples incluent les cigares marocains, qui sont farcis d&rsquo;amandes, garnis de cannelle, d&rsquo;eau de fleur d&rsquo;oranger et arros\u00e9s de miel ou de sirop. Il peut aussi s&rsquo;agir de triangles comme la samsa ou les pastillas sucr\u00e9es.<\/p>\n<p>Ils sont souvent pr\u00e9par\u00e9s pendant le Ramadan. Parfois avec du thon, parfois avec de la viande, avec des olives, un \u0153uf et le fromage de la vache qui rit). Toujours fait sur place, extra savoureux et croustillant.<\/p>\n<p>La version la plus basique se fait uniquement avec un \u0153uf et vous devez faire attention \u00e0 bien choisir la mati\u00e8re grasse dans laquelle vous ferez frire votre brick car elle apportera beaucoup de go\u00fbt. Il faut agir vite et avec dext\u00e9rit\u00e9. En effet, la recette n&rsquo;est peut-\u00eatre pas compliqu\u00e9e, mais il faut r\u00e9aliser les \u00e9tapes avec assurance et un peu de rapidit\u00e9.<\/p>\n<p>Un autre secret est de faire chauffer l&rsquo;huile ou la graisse dans la po\u00eale car la brique d&rsquo;\u0153uf doit \u00eatre frite rapidement pour que le r\u00e9sultat soit parfait. En m\u00eame temps, ne prolongez pas la friture pour que l&rsquo;\u0153uf reste coulant. Comme toutes les recettes simples, elle est en fait assez pr\u00e9cise et demande de l&rsquo;attention. Vous ne pouvez cacher aucune erreur car elle ne pardonne pas.<\/p>\n<p>Brique \u00e0 l&rsquo;\u0152uf<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-2433947026072347\" crossorigin=\"anonymous\"><\/script><br \/>\n<!-- ANNONCE GRAND --><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-2433947026072347\" data-ad-slot=\"1642305729\" data-ad-format=\"auto\" data-full-width-responsive=\"true\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p>Un brick \u00e0 l&rsquo;\u0153uf est une recette traditionnelle tunisienne pr\u00e9par\u00e9e avec une feuille de p\u00e2te \u00e0 brick, frite dans l&rsquo;huile apr\u00e8s l&rsquo;avoir remplie d&rsquo;un \u0153uf, et \u00e9ventuellement de thon, d&rsquo;harissa et de c\u00e2pres.<\/p>\n<p>Temps de pr\u00e9paration\u00a0: 2 minutes<\/p>\n<p>Temps de cuisson\u00a0: 4 minutes<\/p>\n<p>Temps total\u00a0: 6 minutes<\/p>\n<h2><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1728 aligncenter\" src=\"https:\/\/www.amalgastro.com\/wp-content\/uploads\/2022\/10\/recette-brick-a-loeuf-pret-en-10-minutes.jpg\" alt=\"Les bricks, et plus particuli\u00e8rement la version brick \u00e0 l\u2019\u0153uf (ou egg brick), sont un grand classique de la cuisine maghr\u00e9bine, et \u00a0sont appr\u00e9ci\u00e9s dans tout le pourtour m\u00e9diterran\u00e9en et au-del\u00e0.\" width=\"259\" height=\"194\" \/><\/h2>\n<h2>Ingr\u00e9dients<\/h2>\n<p><script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-2433947026072347\" crossorigin=\"anonymous\"><\/script><\/p>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul><!-- ANNONCE GRAND --><\/ul>\n<\/li>\n<\/ul>\n<p><ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-2433947026072347\" data-ad-slot=\"1642305729\" data-ad-format=\"auto\" data-full-width-responsive=\"true\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<ul>\n<li>1 feuille de p\u00e2te \u00e0 brick<\/li>\n<li>1 \u0153uf<\/li>\n<li>Harissa (facultatif)<\/li>\n<li>Thon en conserve (facultatif)<\/li>\n<li>C\u00e2pres (facultatif)<\/li>\n<li>Le sel<\/li>\n<li>Poivre<\/li>\n<li>Huile v\u00e9g\u00e9tale (pour la friture)<\/li>\n<\/ul>\n<h2>Pr\u00e9paration\u00a0:<\/h2>\n<p><strong>1-<\/strong> Faire chauffer l&rsquo;huile dans une grande po\u00eale. L&rsquo;huile doit \u00eatre chaude mais pas fumante.<\/p>\n<p><strong>2-<\/strong> D\u00e9poser la feuille de p\u00e2te \u00e0 brick dans un grand plat creux et casser un \u0153uf au centre.<\/p>\n<p><strong>3-<\/strong> (Facultatif) Ajoutez du thon, de la harissa et\/ou des c\u00e2pres.<\/p>\n<p><strong>4-<\/strong> Assaisonnez avec du sel et du poivre.<\/p>\n<p><strong>5-<\/strong> Pliez la feuille sur elle-m\u00eame pour former un demi-cercle et glissez-la d\u00e9licatement dans l&rsquo;huile chaude en veillant \u00e0 ce que l&rsquo;\u0153uf ne s&rsquo;\u00e9chappe pas.<\/p>\n<p><strong>6-<\/strong> Faire revenir \u00e0 feu moyen 2 minutes de chaque c\u00f4t\u00e9, ou un peu plus si vous pr\u00e9f\u00e9rez l&rsquo;\u0153uf plus cuit.<\/p>\n<p><strong>7-<\/strong> Servir imm\u00e9diatement, avec du citron, une salade et\/ou une chorba \u00e9pic\u00e9e.<\/p>\n<h3>Remarques<\/h3>\n<p>Avant de faire frire, vous pouvez saupoudrer l&rsquo;\u0153uf d&rsquo;\u00e9chalote r\u00e2p\u00e9e et de coriandre hach\u00e9e.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Brick \u00e0 l&rsquo;\u0153uf pr\u00eat en 10 minutes Les bricks, et plus particuli\u00e8rement la version brick \u00e0 l\u2019\u0153uf (ou egg brick),<\/p>\n","protected":false},"author":1,"featured_media":1734,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25],"tags":[],"class_list":["post-1725","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-plats"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.4 - 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