Brik with Egg and Tuna

Boil the potatoes in salted water until tender, about 15 minutes, then drain, cool, and mash with a fork. Finely chop the onion, mince the parsley, and drain the tuna well.

Combine the potatoes, tuna, onion, parsley, capers, and harissa; season with salt and black pepper. The filling should be thick enough not to run over the pastry.

Lay a sheet of malsouka or phyllo pastry on a dry surface. On one half, spread a sixth of the filling, make a small well in the center, and carefully crack an egg into it without breaking the yolk.

Brush the edges of the pastry with water, fold the other half over the filling, shape into a triangle, and press the edges firmly with your fingers to seal. Repeat to form 5 more briks, working quickly so the sheets don't dry out.

Heat oil for deep-frying in a deep skillet to 175°C (350°F). Fry the briks one at a time for about 1.5 minutes on the first side and 1 minute on the second, until the pastry is golden and crisp and the yolk stays runny.

Transfer the cooked brik to a paper towel to drain excess oil, then repeat with the remaining briks, maintaining the oil temperature.

Serve the briks immediately while hot, with lemon wedges; squeeze fresh lemon juice over the filling of each piece before eating.