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Stuffing ideas for bricks and briouetes



Stuffing ideas for bricks and briouetes

Hello everyone,

I really like bricks, briouetes and boureks during Ramadan, and today I am sharing with you some stuffing ideas for bricks and briouetes, simple, easy stuffings and above all to suit all tastes.

I will share with you ideas for chicken stuffing, meat stuffing, fish or seafood stuffing, and also vegetable stuffing.

For good and delicious brickes, briouetes or boureks we must already start by having good brick sheets, I pass you the recipe for homemade brick sheets, this recipe for brick sheets or as we call them in Algeria: dyouls or diouls, gives a very good base and when frying the bricks absorb less frying oil, and they are super crispy.

Personally, I much prefer homemade dyouls to commercial ones, but as I prepare my pastry sheets in a rather small pan, sometimes the dyouls are small for well-stuffed briouetes such as bourek annabi or squares with meat and eggs.

stuffing with minced meat , Stuffing ideas for bricks and briouetes

Ideas for stuffing bricks with meat:

At home it’s the favorite stuffing, and it’s super easy to prepare, sometimes I just make minced meat like these minced meat bricks, or as for Moroccan kefta bricks

Sometimes I add potatoes to the stuffing, especially when I don’t have a lot of minced meat or I use store-bought pastry sheets and I don’t want it to absorb a lot of oil during frying, like these meat and potato buns.

I really like to present the bricks in a triangle in this case, it takes less stuffing and it’s easier to eat.

Sometimes I rather like the shape of briouetes or squares, it’s a traditional version of Algerian cuisine, which is called bourek annabi, the latter are extra delicious, with a stuffing of minced meat, a little crushed potato and a broken egg in the middle, cooked just to the point to have a well-flowing egg yolk in the heart, and I won’t tell you not the delight. Just that you need sheets of bricks large enough to properly enclose the stuffing.

There is also the minced meat and spinach stuffing which I find super nutritious, especially after a long day of fasting. I admit that I’m the only one who prefers this stuffing, it’s very simple, when I prepare the minced meat stuffing, I add a little spinach and that’s it. I often prepare this stuffing, because during Ramadan, I barely eat my little bowl of chorba, so I compensate with these bricks!

There is also an Indian-style minced meat stuffing that I really like, very tasty flavored with curry powder to which I sometimes add vegetables such as peas and carrots, I use it often in the recipe of indian samosa with a homemade pasta, this stuffing is a delight.

chicken stuffing

Chicken Brick Stuffing Ideas:

Personally I really like chicken stuffing in my bricks, but not my children, yet you can have a multitude of flavors to add and it gives extra delicious, very nutritious bricks.

I always use chicken breasts in this stuffing, sometimes it’s with leftover chicken breast after a good roast chicken or else I prepare well-marinated chicken breasts in advance.

The most delicious is this chicken curry stuffing, I admit that it’s a stuffing that I really like, chicken seasoned with curry, it’s one of my favorite recipes, I put vegetables in this stuffing like peas for more sweetness, sometimes I I add potatoes and sometimes I do without so as not to have a stuffing that is too heavy and stuffy.

The chicken bechamel stuffing is extra delicious, you just need to have a very creamy and firm béchamel, let it cool well so as not to have a very liquid filling which risks spattering a lot during frying. You can add sautéed mushrooms to this stuffing for more delicacies.

Another prank that I share with you is a kind of chicken shakshukait is very good based on onions, peppers, tomatoes and chicken that we sauté in a little oil, but when I use this stuffing, I cook the bricks in the oven, because there are already oil in the stuffing, and just a brush stroke on it with the oil, and brown it in a very hot oven, so that its color takes on quickly, without the stuffing drying out too much.

fish and seafood stuffing

Ideas for stuffing bricks with fish or seafood:

The most popular brick filling after that of minced meat is the tuna stuffing, the simplest one that I do without cooking and without staying in the oven too much is to empty a tuna can, of course after having drained it of its oil, in a salad bowl and add parsley, olives and some spices, make the triangles, and here are delicious, crunchy and very tasty bricks.

If you want more gourmet bricks, you can add potatoes to have one of the tuna and potato buns, this recipe is especially for gourmets, or if you do not want the taste of the tuna to be too strong in the bricks. For lovers of spiciness, you can at this stage add harissa, personally I don’t eat spiciness, but when I put mashed potatoes in my bricks, I add a little harissa, because it adds the taste in an incredible way.

If you don’t want to add the potato to the tuna stuffing, you can add hard-boiled eggs, yum yum, I see the gourmands turning around, because this tuna, cheese and hard-boiled egg stuffing is the top of the top, it’s too good, it’s very nutritious, and the children like it a lot.

Sometimes instead of canned tuna, I use canned crabthe result is pure indulgence, but my children prefer tuna bricks, they think it’s a thousand times better.

Shrimps are also super good when you add them to the stuffing of bricks and briouetes, like for example this stuffing with shrimps and bechamel, super easy to make, and super good, you just need to have a very creamy bechamel sauce and enough firm, that won’t run too much and splatter when frying.

My husband’s favorite is rather the shrimp and potato stuffing, it must be said that my husband really likes potatoes, and even if at the beginning when he asked me for this recipe I found it a bit weird, but a well seasoned stuffing, a touch of harissa, a touch of freshness with chopped parsley, grated cheese for more lightness in the stuffing, it’s worth it, it’s a very good stuffing.

Otherwise I have a prank that I tried a super good year ago that I will share very soon with the salmon and cream stuffing, I’m not telling you what good this combination is, a fragrant stuffing. I had replaced the salmon the last time with white fish and instead of the onion, I put leeks, just perfect.

Vegetable stuffing ideas:

The best known vegetable stuffing is the spinach stuffing, with the most delicious: the spinach and feta stuffingwhat a good combination this last one is, I’m sure you’ve probably already tried it, or even the spinach and goat cheese stuffing, it must be said that spinach and these two cheeses is a combination that I often use in my perapartions and it is always appreciated.

Sometimes I do spinach and butternut squash stuffingthis stuffing is especially for big salty sweet lovers like me.

Otherwise I recommend it spinach, bechamel and mushroom stuffingit’s one of the easiest to make and I find it too too good, especially for people who like to sweeten the taste of spinach, and above all it’s the easiest to make children eat.

My latest discovery is the Indian-style vegetable stuffing, I only tried it very recently, and I won’t tell you what we liked at home, especially when we sprinkle the bricks with a little drizzle of lemon juice, it intensely enhances the taste of spices, finally it’s my way of tasting these bricks there.

I hope you will like these stuffing ideas for bricks and briouetes and that you will make them, especially keep this article in your favorites, because I will try to put even more recipes and stuffing ideas for bricks and briouetes.

Stuffing ideas for bricks and briouetes

Stuffing ideas for bricks and briouetes

cooking love

type of dish appetizers, aperitifs, bricks, ramadan

Kitchen easy cooking

minced meat stuffing:

chicken curry stuffing:

  • pieces of precooked chicken
  • 1 glass of frozen peas a glass of 220 ml
  • 1 medium onion
  • a few parsley leaves
  • 100 ml creme fraiche
  • black pepper salt curry
  • 1 vs. a soup of olive oil

Tuna stuffing:

  • 1 box of tuna in oil.
  • a few sprigs of chopped parsley.
  • 1 egg.
  • Grated Emmental or any other cheese.
  • 1 handful of pitted green olives.
  • 1 Pinch of salt
  • 1/4 vs. coffee black pepper
  • 1/4 vs. coffee powdered ginger

tuna and bechamel filling:

  • a small bunch of spinach
  • a handful of mushrooms
  • Bechamel
  • garlic
  • salt pepper
  • gruyere cheese

Preparation of the minced meat stuffing:

  • Fry the chopped onion and the crushed garlic in a little olive oil until it becomes translucent.

  • add the minced meat, spices, salt, and using a wooden spoon turn the meat so that it is well separated.

  • add water if you judge that the meat is not yet well cooked and cook until it is completely reduced.

  • off the heat, add the parsley and leave to cool

Preparation of the chicken curry stuffing:

  • if you don’t have chicken already cooked, boil a piece of chicken with a little salt, black pepper, and curry, you can add a little oil, onion, and a bay leaf to give more flavor.

  • Cut the onion into small pieces and fry in a little oil.

  • when the onion becomes translucent, add the peas on top, and cover.

  • then add the chicken pieces, chopped parsley, salt, black pepper, and curry.

  • Combine this mixture well, and add the fresh cream on top.

Preparation of the tuna stuffing:

  • place the drained tuna in its oil in a salad bowl.

  • add the chopped parsley, the sliced ​​green olives, the grated cheese, and the egg.

  • Sprinkle with a little salt, black pepper, and ginger.

  • put it all together

Preparation with spinach and béchamel:

  • wash the spinach, cut them and pass them immediately in an oiled frying pan, and let them cook.

  • then fry the cut mushrooms, mix with the spinach and add the béchamel.

In all these stuffing ideas for bricks and briouetes, I told you that there are recipes to which I add potatoes, and here I share with you an idea for preparing this mashed potatoes that you You can prepare in large quantities in advance, freeze it, and also thaw it and keep its volume intact without it bursting too much when frying:

Ramadan, hall, Algeria, aperitif, ramadan 2021, ramadan, easy

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