Crab brik

Crab brik

By
From
A Month in Marrakesh
Serves
2
Photographer
David Loftus

Ingredients

Quantity Ingredient
2 sheets warkha pastry
or 4 sheets filo pastry
a little plain flour, for dusting
olive oil, for frying

Filling

Quantity Ingredient
160g crab meat
1/2 red onion, peeled and finely chopped
1 teaspoon * harissa [rid:1562]
1/2 teaspoon ground cumin
2 tablespoons flat-leaf parsley, finely chopped
1 tablespoon extra–virgin olive oil
1 tablespoon lemon juice
sea salt
freshly ground black pepper

To serve

Quantity Ingredient
1/2 a lemon

Method

  1. To make the filling, place the crab, onion, harissa, cumin, parsley, olive oil and lemon juice in a bowl. Season generously with salt and pepper and mix well.
  2. To make the brik, lay a sheet of warkha on a flat surface and cut out a 20cm circle. If using filo pastry, place 2 sheets on a flat surface and discard any remaining filo pastry. Place half of the crab filling in the centre of the pastry. Fold the pastry edges into the centre to enclose the filling, then invert onto a surface lightly dusted with flour. Repeat the process with the remaining ingredients to make a second brik.
  3. Fill a large frying pan a third full with olive oil, then place over a medium heat. Add one brik and cook for about 4–5 minutes or until golden brown. Remove and place on kitchen paper. Cook the remaining brik in the same way, then serve immediately with a squeeze of lemon juice.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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