• Brik's neutral, earthy flavour makes it ideal for use in a wide variety of dishes. (Getty Images )Source: Getty Images

This pastry recipe was passed onto Moshe by his mother Betty. It's a traditional North African pastry similar to, but not to be confused with filo. 






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There are many ways of using brik pastry. The most common way is of using it is to place in a shallow frypan with oil and crack an egg into the centre. Fold it in half like a half-moon - the egg white will stop it from opening and will bond the two edges. Fry for about 1 minute on each side, remove from pan, place on paper towel to absorb the oil, sprinkle with some salt and enjoy.


  • 2 cups plain flour 
  • 1 ½ cups water 
  • 2 tsps canola oil 
  • 2 tsps vinegar  
  • 1 tsp cornflour 
  • Pinch of salt 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Resting time: 3 hours

  1. Mix all the ingredients above and cover, stand for 3 hours.
  2. Oil a large non-stick pan and place over low heat. Using a pastry brush, brush over a very thin and even layer of the batter.
  3. Cook on low heat until the edges start to curl up.
  4. Gently take the pastry off the pan, place on a clean towel, and cover with another towel to prevent drying.
  5. Repeat with the remaining batter and place each layer on top of each other until you are finished.