Tunisian Brik

Name: Tunisian Brik
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6
Ingredients: 1 medium russet potato, peeled and cubed; 170 canned tuna in oil, drained; 2 capers, drained and chopped; 3 fresh parsley, finely chopped; 2 green onions, finely sliced; 1 harissa paste; 1/2 ground cumin; 1/2 fine salt; 1/4 ground black pepper; 6 malsouka pastry sheets or large spring-roll wrappers; 6 large eggs; 3 vegetable oil, for frying; 1 lemon, cut into wedges

AuthorDanCategoryAppetizers, Fish & Sea Food, TunisiaDifficultyAdvanced

Crisp malsouka pastry folded around tuna, potato, parsley and a soft-centered egg.

Tunisian brik with tuna and egg, a crisp North African pastry

Yields6 Servings

Prep Time25 minsCook Time20 minsTotal Time45 mins

Malsouka gives brik its characteristic delicate crunch; spring-roll wrappers are the closest substitute. Keep each egg contained in a small well and fry immediately after folding.

Brik filling

1 medium russet potato, peeled and cubed

170 g canned tuna in oil, drained

2 tbsp capers, drained and chopped

3 tbsp fresh parsley, finely chopped

2 green onions, finely sliced

1 tsp harissa paste

½ tsp ground cumin

½ tsp fine salt

¼ tsp ground black pepper

Assembly and frying

6 malsouka pastry sheets or large spring-roll wrappers

6 large eggs

3 cups vegetable oil, for frying

1 lemon, cut into wedges

Directions

Put the potato in a small saucepan, cover with water and simmer over medium heat for 10 to 12 minutes until completely tender. Drain well and mash until smooth.

Combine the warm potato with the tuna, capers, parsley, green onions, harissa, cumin, salt and pepper. Let the filling cool so it does not soften the pastry.

Heat the frying oil in a wide deep skillet over medium-high heat to 175°C. Keep a tray lined with paper towels nearby.

Lay one pastry sheet on a plate and place about 1/3 cup filling on one half. Shape the filling into a ring with a shallow well in the center.

Crack one egg into the well, fold the pastry over into a half-moon or triangle and press the edges together. Work quickly and fry each brik as soon as it is folded.

Slide the brik carefully into the hot oil. Fry for 1 1/2 to 2 minutes per side until blistered and golden while the yolk remains soft; adjust the heat to keep the oil near 175°C.

Lift the brik out with a slotted spoon and drain briefly. Repeat with the remaining pastry, filling and eggs, assembling one at a time.

Serve immediately with lemon wedges, encouraging diners to squeeze lemon over the crisp pastry before the first bite.

Ingredients