Tunisian Zriga
Ingredients
- 500 mlWhole milk
- 40 gCorn starch
- 60 gWhite sugar
- 1 pcEgg (yolk only)
- 2 tbsprose water
- 4 pcPhyllo dough (cut into pieces)
- 50 gUnsalted butter
- 40 gHazelnut (toasted and crushed)
- 20 gRoasted salted pistachio (crushed)
- 4 pcBrik pastry sheets (cut into irregular pieces)
- 1 tbspOrange blossom water
Method
A smooth rose-scented custard generously coating crispy, buttery pastry shards. A sharp contrast between the silky milk cream and the crunch of toasted hazelnuts.
- 1
Prepare the crunch: Melt the butter in a pan until it foams. Cut the phyllo pastry and brik sheets into irregular pieces and brown them in the hazelnut butter. The pastry should become brittle and take on an amber color.
- 2
Cook the Assida cream: In a saucepan, dissolve the cornstarch and sugar in the cold milk. Add the egg yolk. Heat over medium heat, stirring constantly with a whisk. The cream is ready when it coats the spoon and has the consistency of a thick béchamel. Off the heat, stir in the rose water and orange blossom water.
- 3
Assembly and finishing: In bowls, alternate a layer of crispy pastry, a layer of hot cream and a handful of crushed hazelnuts and pistachios. Repeat the operation. Finish with the dried fruits on top to keep the crunch.
Frequently asked questions
How do you get this dish right?
- Never stop stirring the cream, or the starch will stick to the bottom and burn.
- The secret is in the brown butter: it must smell like toasted biscuits to flavor the pastry.
How long does this dish keep?
Eat immediately to preserve the hot/cold and crispy/soft contrast. Do not freeze.
