I underestimated Brik. The bright with preserved lemon description didn't prepare me for the reality. harissa chilli paste brings a heat or pungency that builds steadily rather than hitting upfront. By halfway through I was sweating but couldn't stop eating. Tunisia is the world's third largest oli…
Read full review →What sets Brik apart is the handling of preserved lemon. In lesser versions this is treated as a background note. Here it's central and the fiery and aromatic result shows it. I've started buying it to cook with at home after this experience. Tunisian cuisine is the spiciest of the Maghreb cuisines…
Read full review →I grew up eating Brik and have strong opinions shaped by memory. The version here triggered that recognition in the first bite — the fiery and aromatic was right, dried rose petals was handled the way it should be. Tunisia is the world's third largest olive oil producer and olive oil underpins the …
Read full review →I spent three months trying every version of Brik I could find locally. The variation in quality is extraordinary. The best version handled harissa chilli paste with genuine knowledge and the deeply savoury result was noticeably superior. Tunisia is the world's third largest olive oil producer and …
Read full review →Having eaten Brik at several restaurants over the past year, I can say this version is the best. The boldly spiced and warming quality is more pronounced here than anywhere else I've tried. olive oil is handled with real knowledge — you can taste the difference. This is proper a Tunis medina restau…
Read full review →Brik here was solidly made — fiery and aromatic without anything to complain about. preserved lemon was present and handled reasonably. But something was missing from the depth that this dish should have. Tunisian cuisine is the spiciest of the Maghreb cuisines thanks to the importance of harissa. …
Read full review →Brik rarely gets the international recognition it deserves. The deeply savoury complexity is genuine, not simple, and the technique involved in using dried rose petals correctly takes real skill. Tunisian cuisine is the spiciest of the Maghreb cuisines thanks to the importance of harissa. I encount…
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