Home cooking attempt — Brik from scratch

I spent an afternoon making Brik from scratch following a traditional recipe. Getting tabil coriander spice blend right was the main challenge — it's not as straightforward as it looks. The boldly spiced and warming result was rewarding once I got it right.

Tunisia is the world's third largest olive oil producer and olive oil underpins the cuisine. I served it with Celtia beer as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Brik yourself gives you a new appreciation for what goes into it at a restaurant.