Brik with Egg and Tuna
Tunisian brik is a crispy golden triangle of thin pastry filled with a tuna mixture and an egg with a soft, runny yolk.
Ingredients
- malsouka sheets or thin filo pastry4 pcs
- eggs4 pcs
- canned tuna, drained160 g
- potato250 g
- onion80 g
- fresh parsley20 g
- capers15 g
- harissa1 tbsp
- vegetable oil (for frying)500 ml
- salt1 to taste
- black pepper (ground)1 to taste
- lemon1 pcs
Instructions
Peel the potato, boil until tender, about 15–20 minutes, let cool for 10 minutes, then mash with a fork.
Add the tuna, finely chopped onion and parsley, capers, harissa, salt and black pepper to the potato; mix thoroughly.
Lay out the malsouka or filo sheets on a plate, folding the edges in to form a square, and keep them covered so they don't dry out.
On one half of each sheet, spread a quarter of the tuna filling, shaping it into a ring; carefully crack an egg into the center, then immediately fold the sheet into a triangle and press the edges to seal.
Pour vegetable oil into a wide skillet to a depth of about 1 cm and heat over medium heat.
Fry the briks one or two at a time for about 2–3 minutes per side until golden and crispy; don't overcook if you want a runny yolk.
Transfer the briks to a paper towel to drain, and serve immediately with lemon wedges.
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