Brik

Prepare the Filling

In a large skillet, heat a small amount of oil over medium heat. Add the finely chopped onion and minced garlic, and sauté until soft and translucent.

Add the ground beef or lamb, breaking it up with a spoon as it cooks. Stir in the ground cumin, ground coriander, ground cinnamon, ground black pepper, and salt. Cook until the meat is browned and cooked through. Remove from heat and stir in the chopped parsley and cilantro.

Prepare the Pastry

Carefully separate the brik or phyllo pastry sheets. If using phyllo, cut the sheets into halves or quarters to fit the size of your frying pan. Cover the pastry with a damp cloth to keep it from drying out as you work.

Assemble the Brik

Lay one sheet of pastry on a clean surface. Place a spoonful of the meat filling in the center of the sheet. Make a small well in the center of the filling and carefully crack an egg into the well.

Fold the pastry over the filling to form a triangle or square, sealing the edges well by pressing them together. You can use a little water to help seal the edges if necessary.

Fry the Brik

In a large skillet, heat about 1 inch of vegetable oil over medium-high heat until hot. Carefully slide the brik into the hot oil and fry until golden brown and crispy on both sides, about 2-3 minutes per side.

Remove the brik from the oil and drain on paper towels to remove excess oil. Repeat with the remaining pastry and filling.

Serve