Name: Brick Pastry
Total time: 30 min
Yield: 8 to 10 sheets
Ingredients: ½ cup of medium semolina; ½ cup of flour; 2 tsp of vegetable oil; pinch of salt; 1 cup of warm water (or a bit more, it depends on the flour and semolina quality)

An easy recipe of brick pastry, also named “malsouka” in Tunisia.

It seems that, for Tunisians, bricks during Ramadan dinner is sacred.
Where I live, I tried vainly to find brick pastry sheets. So I decided to try to make them by myself at home. The recipe is easy to make.

RECIPE

½ cup of medium semolina

½ cup of flour

2 tsp of vegetable oil

pinch of salt

1 cup of warm water (or a bit more, it depends on the flour and semolina quality)

Mix the dry ingredients together (flour, semolina and salt) then add oil.
Add the warm water.
Mix with a blender to have a smooth texture.
Add some water if needed.
Preheat a non-stick pan over medium heat.
Use a brush to spread the batter on the surface of your pan and let the pastry bake for 30 secs or so.
When it is ready, the brick pastry peel off the pan.
Before going to the next brick pastry sheet, clean the pan with a dry cloth or tea towel.
Rinse also the brush after each use.
Place the brick pastry sheets over each other and cover with a clean tea towel so that it won’t dry.
The brick pastry keeps up to 5 days in the fridge if well cover in a tea towel, then a food bag.
You may also freeze it, but preferably brush it with some oil before freezing

RECIPE

ENJOY YOUR HOMEMADE TREAT!