Sardines in Dough Bags
6 servings
35 minutes
Brik is a North African dish made from a very thin, flaky dough. It is very difficult to make this dough, but you can buy it ready-made in specialty stores. Greek filo is a good substitute for brik dough, and you can also use Chinese wonton dough sheets. The dish is especially good if you use fresh sardines to make it.
1
Preheat the oven to 200 degrees. Remove the backbone from the fish, flake the flesh, and set aside. Lay the sheets of dough on a work surface and brush with a small amount of melted butter. If using phyllo, lay the sheets in pairs (one on top of the other, at an angle).
- Brik (warqa) pastry: 4 pieces
- Butter: 50 g
2
Divide the fish, chopped tomato flesh (without seeds), minced basil, and garlic into portions (one for each dough portion) and place in piles. Gather the dough around the filling into a 'bag' and tie it.
- Sardines in oil: 12 pieces
- Tomatoes: 4 pieces
- Basil leaves: 6 pieces
- Garlic: 4 cloves
- Chives: 4 stems
3
Grease the baking paper with melted butter and place the dough bags on it. Using a brush, coat the bags with butter and bake for 20 minutes until the dough is nicely browned. Place the bags on salad leaves dressed with olive oil and lemon. Serve garnished with lemon wedges.
- Butter: 50 g
- Iceberg lettuce: 1 bunch
- Lemon: 1 piece
