Brik

I first ate Brik on a trip five years ago and have been searching for a version this good ever since. This restaurant finally delivered the fiery and aromatic quality I remembered. dried rose petals was handled correctly — something most restaurants here get slightly wrong. Tunisia is the world's t…

I spent an afternoon making Brik from scratch following a traditional recipe. Getting tabil coriander spice blend right was the main challenge — it's not as straightforward as it looks. The boldly spiced and warming result was rewarding once I got it right. Tunisia is the world's third largest oliv…

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 Maghre…

You can taste history in Brik if you know what to look for. Tunisia is the world's third largest olive oil producer and olive oil underpins the cuisine. The bright with preserved lemon character reflects those layers — preserved lemon doesn't appear by accident; it came from a specific tradition. T…

I was looking forward to Brik here based on the reputation. The reality was disappointing. The bright with preserved lemon character that makes this dish special was muted — either from shortcuts with harissa chilli paste or from scaling up production at the expense of quality. Tunisia is the world…

Brik opened a door into a cuisine I'd previously known almost nothing about. The boldly spiced and warming flavours are unlike anything in my usual rotation and I mean that positively. Tunisia is the world's third largest olive oil producer and olive oil underpins the cuisine. Understanding that con…

Most people overlook how much the right drink changes Brik. I ordered it with mint tea and the bright with preserved lemon elements of the dish sharpened considerably against the pairing. harissa chilli paste in particular became more prominent in a good way. Tunisia is the world's third largest ol…

I went in with low expectations — I'd had mediocre versions before. What I found was Brik made with real commitment to olive oil and technique. The fiery and aromatic result was more complex and satisfying than anything I'd had before. Tunisian cuisine is the spiciest of the Maghreb cuisines thanks…

I had never tried Brik before this visit and I wasn't sure what to expect. The deeply savoury taste hit immediately and made sense of the dish in a way descriptions never quite do. tabil coriander spice blend is an ingredient I'd not encountered used quite like this before. The a Tunis medina resta…

I've now had Brik prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises preserved lemon in the way Tunisia is the world's third largest olive oil producer and olive oil underpins the cuisine. The deeply savoury character is more pronounced an…