Brik for a dinner party — went down extremely well

I made Brik for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The boldly spiced and warming profile was the main talking point — no one had quite experienced dried rose petals used that way before.

Tunisian cuisine is the spiciest of the Maghreb cuisines thanks to the importance of harissa. I explained the a seaside fish restaurant context as I served it which helped people appreciate it fully. Celtia beer was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.