Ftour Rapide ✨Brick & Chorba Tunisienne, Délicieux et Facile !🌙

Ingredients

• 2 tablespoons Olive Oil (extra virgin, for sautéing)
• 2 tablespoons Sunflower Oil (mixed with olive oil for higher smoke point)
• 1 medium Onion (peeled and finely chopped)
• 1 tablespoon Tomato Paste (concentrated)
• 150 grams Chicken Breast (cut into bite‑size pieces)
• 1 teaspoon Salt (fine sea salt)
• 1 teaspoon Black Pepper (freshly ground)
• 2 teaspoons Paprika (sweet paprika)
• 0.5 teaspoon Espelette Pepper (or a pinch of cayenne for heat)
• 100 grams Bird's Tongue Pasta (handful, also called 'langue d'oiseau')
• 1 large Tomato (peeled, seeded and diced)
• 1 teaspoon Turmeric (ground)
• 2 liters Water (hot, from kettle)
• 2 tablespoons Fresh Parsley (chopped finely)
• 3 medium Potatoes (peeled and cut into large chunks)
• 1 teaspoon Harissa Paste (Arissa) (spicy North African chili paste)
• 1 teaspoon Paprika (for brick) (sweet)
• 1 teaspoon Turmeric (for brick) (ground)
• 1 can Canned Tuna in Oil (≈80 g, drained)
• 1 can Canned Sardines (Kirry) (≈120 g, drained)
• 2 large Egg (one per brick, kept whole)
• 2 tablespoons Oil for Frying (neutral oil, e.g., sunflower)
• 4 pieces Brick Pastry Sheets (thin, rectangular sheets (store‑bought or homemade))
• 0.5 teaspoon Salt (for potatoes) (added to boiling water)
• 0.5 teaspoon Black Pepper (for potatoes) (freshly ground)

Instructions

1. Prepare All Ingredients

   Peel and finely chop the onion, dice the chicken breast, peel and dice the tomato, rinse the bird's tongue pasta, chop parsley, and measure all spices and liquids.

   Time: PT10M

2. Boil Potatoes for the Briques

   Place the peeled potato chunks in a large pot of salted boiling water. Cook until fork‑tender, about 15 minutes.

   Time: PT15M

   Temperature: medium heat

3. Sauté Onion for the Chorba

   In a saucepan, heat the olive‑sunflower oil blend over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

4. Add Tomato Paste

   Stir in the tomato paste and cook for 2 minutes, allowing the paste to caramelize slightly in the oil.

   Time: PT2M

   Temperature: medium heat

5. Cook Chicken and Season

   Add the diced chicken, 1 tsp salt, 1 tsp pepper, 2 tsp paprika, and 0.5 tsp Espelette pepper. Stir and cook until the chicken just changes color, about 3 minutes.

   Time: PT3M

   Temperature: medium heat

6. Add Pasta, Tomato and Turmeric

   Add the bird's tongue pasta, diced tomato, and 1 tsp turmeric. Stir to combine and let the ingredients heat through for 2 minutes.

   Time: PT2M

   Temperature: medium heat

7. Simmer the Chorba

   Pour in 2 L hot water, bring to a gentle boil, then cover and simmer for 30 minutes on low heat.

   Time: PT30M

   Temperature: low heat

8. Finish the Soup

   Turn off the heat and stir in the chopped fresh parsley. Let the soup rest for 1 minute before serving.

   Time: PT1M

9. Mash Boiled Potatoes

   Drain the potatoes in a colander, return to the pot, and mash until smooth using a fork or potato masher.

   Time: PT5M

10. Mix Brick Filling

    To the mashed potatoes add 1 tsp harissa, 0.5 tsp salt, 0.5 tsp pepper, 1 tsp paprika, 1 tsp turmeric, drained tuna, drained sardines, and 2 tbsp chopped parsley. Mix until evenly combined.

    Time: PT5M

11. Assemble the Briques

    Lay a brick pastry sheet on a clean surface. Place a generous spoonful of the potato filling in the center, press a small well in the middle and gently drop a whole egg into it. Fold the sheet into a square, sealing the edges by pressing with a fork or your fingertips.

    Time: PT10M

12. Fry the Briques

    Heat 2 tbsp oil in a frying pan over medium‑high heat. Place each assembled brick seam‑side down, cook 3‑4 minutes until golden, flip and cook the other side another 3‑4 minutes. Adjust time if you prefer a fully set yolk.

    Time: PT8M

    Temperature: medium‑high heat

13. Plate and Serve

    Ladle the hot chorba into bowls, garnish with extra parsley if desired, and serve the crispy bricks on the side. Enjoy immediately while the bricks are still golden and the soup is steaming.

    Time: PT2M

Nutrition Facts

Calories

620

Protein

32 g

Carbohydrates

68 g

Fat

22 g

Fiber

8 g