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Brick à l'oeuf?

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Brick à l'oeuf?

thievery | Sep 12, 2006 10:43 PM

I've been having a craving for a Tunisian dish that I used to have in the South of France: Brick à l'oeuf. It's a crisp fried crepe (different batter than a french crepe - rice?) filled with egg, onions and other spices... the version i used to get was also filled with ground beef in addition to the eggs, etc.

Is there anywhere in NYC to get a reasonable facsimile?

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