2 medium potatoes or 1 large, 200 grams of minced meat,
350 grams of flour,100 gr of chopped parsley, 2 small chopped onions.
1/2 glass of olive oil, a handful of black olives, salt and pepper, 2 eggs.
Before preparations: the Big Blue had the privilege of welcoming Houda, a native of southern Tunisia who concocted with the kitchen team "his Bricks Danouni as at home" for the pleasure of the guests.
Preparation of the stuffing:
In a bowl, combine the minced meat, salt, pepper, 1/2cc 5 chopped parsley spices and 2 small finely cut onions. Sauté in a hot pan with a drizzle of oil until the meat is cooked through.
Boil the potato and mash it in a bowl with a fork. Add the finely cut olives, finely grated hard-boiled egg and add the minced meat. Add an egg white to bind the stuffing. Keep the yellow to brush the bricks.
Preparation of the dough:
Mix flour and salt, pour olive oil, mix well and then gradually add warm water until you get a homogeneous, supple and firm dough. Let stand for 1 hour.
Preparation of bricks: spread the dough finely with a roller. Cut circles with a cookie cutter.
Connect the oven at 180°.
Put a teaspoon of stuffing in each circle of dough, fold it into a semicircle. Close the edge with a fork and brush the Danouni bricks with egg yolk, add the sesame grains bench and black or blue.
Bake and bake until the bricks are golden brown.
You can also fry the bricks in a pan full of oil, in this case there is no egg yolk or sesame.
You can also replace minced meat with tuna, or leftover crumbled chicken or blended chicken You can also add portions of cheese, such as the laughing cow.