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Brik pastry
A 9:16 storyboard, 91 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.
Scene 1 · hook · 4s
Hook
Shot. Open tight on the finished Brik pastry, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.
Voiceover. Brik pastry. Brik pastry (بريك), a Tunis plate from Tunisia. Here is the whole thing, one move at a time.
On screen. Brik pastry
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Brik pastry, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Brik pastry. Brik pastry (بريك), a Tunis plate from Tunisia.
On screen. Brik pastry
Scene 3 · ingredients · 6s
Mise en place
Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.
Voiceover. Set out canned tuna in water, egg, wonton wrapper, capers, flat-leaf parsley. Measure before the pan is hot.
On screen. Mise en place
Scene 4 · equipment · 5s
Equipment
Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.
Voiceover. You need Heavy pot, Scale, Slotted spoon, Thermometer.
On screen. Heavy pot · Scale · Slotted spoon
Scene 5 · step · 7s
Step 1
Shot. Brik pastry: weighed ingredients beside the heating pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Heat 5 min in real time.
Voiceover. Set out a scale and the equipment for Brik pastry. Heat to 350°F / 177°C oil and give it 5 minutes so the surface is actually hot. Weigh canned tuna in water, egg, wonton wrapper, capers, flat-leaf parsley, lemon, olive oil, kosher salt. Brik pastry is cooked in Tunis as its own plate, not as a copy of a restaurant menu. Fold tuna, caper, and an egg into a thin wrapper and fry it until the white sets and the wrapper blisters. Malsouqa is the usual sheet. A wonton wrapper is the sheet this pantry counts. Amounts are for 4 from foods this library can count.
On screen. Set out a scale and the equipment… · Heat 5 min
Scene 6 · step · 6s
Step 2
Shot. Brik pastry: ingredients prepped and the pan at heat. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Brik pastry is cooked in tunisia. Also called بريك. A thermometer in the thickest center beats guessing from the color.
On screen. Brik pastry is cooked in tunisia. Also called…
Scene 7 · step · 7s
Step 3
Shot. Brik pastry: aromatics and the main ingredient in the pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Build the base in real time.
Voiceover. Cook the aromatics first, then the main ingredient for Brik pastry, until the edges take a little color. Fry in small batches so the oil temperature does not crash.
On screen. Cook the aromatics first, then the… · Build the base
Scene 8 · step · 7s
Step 4
Shot. Brik pastry: simmering or roasting until the cue. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Fry 7 min in real time.
Voiceover. Add the remaining weighed foods and cook Brik pastry at 350°F / 177°C oil. Start checking at 7 minutes. Brik pastry is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was 350°F / 177°C oil.
On screen. Add the remaining weighed foods and… · Fry 7 min
- 🇹🇳 TunisiaNorth Africaicon-tunisia-brik-pastry-icon-tunisia-brik-pastry-9
Step 5
step · tunisia
Scene 9 · step · 6s
Step 5
Shot. Brik pastry: checking the center for doneness. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Check the center of Brik pastry, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
On screen. Check the center of Brik pastry, not the edge.…
- 🇹🇳 TunisiaNorth Africaicon-tunisia-brik-pastry-icon-tunisia-brik-pastry-10
Step 6
step · tunisia
Scene 10 · step · 7s
Step 6
Shot. Brik pastry: rested and ready to plate. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Rest 5 min in real time.
Voiceover. Rest Brik pastry for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in tunisia, with the sauce or garnish that belongs to it. Film Brik pastry in this shot order and no other: the oven dial and a hot rack; a spoon making a path through the sauce; oil or butter just starting to shimmer; herbs cut in at the end. Slate words for the editor: emberfold, vapor, nectar, enamel, yeast, simmer, mist, flint, violet, nutmeg.
On screen. Rest Brik pastry for 5 minutes,… · Rest 5 min
Scene 11 · doneness · 6s
How you know it is done
Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.
Voiceover. Brik pastry is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was 350°F / 177°C oil.
On screen. Doneness
Scene 12 · mistakes · 7s
If it goes wrong
Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.
Voiceover. Brik pastry looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes. Brik pastry turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
On screen. Common fixes
Scene 13 · storage · 5s
Cooling and storage
Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.
Voiceover. Cool Brik pastry, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
On screen. Storage
Scene 14 · nutrition · 5s
Nutrition lower third
Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.
Voiceover. One serving is about 214 calories, with 14.2 grams of protein. Pai marks it Moderate.
On screen. 214 kcal · 14.2 g protein · Moderate
Scene 15 · plate · 5s
Plate and close
Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.
Voiceover. Serve 4 plates. Eat while it is at its best.
On screen. Brik pastry
Scene 16 · cta · 4s
Close
Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.
Voiceover. Cook Brik pastry from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.
On screen. Cook it from the recipe
Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.