Made Brik Meat

Mix the meat and the chopped onion and season with salt and pepper to taste. Place the mixture in a casserole with the smen and 2 tablespoons of water and cook over a medium heat. Stir several times until water evaporates. Remove from the heat, pound using a pestle and mortar, add the chopped parsley and combine well. Then cook for 2-3 minutes stirring continuously with a wooden spoon. Correct the seasoning and remove from the heat.
Fold the edges of a leaf of malsouka to get a square. Place 1/4 of the filling in the middle, in the shape of a crescent, break over a raw egg and fold the leaf to get a triangle. In a frying pan, heat the oil. Then fry the briks and serve hot with lemon quarters.
N.B. : a tablespoon of Parmesan cheese or grated gruyere can be added to the stuffing.