Tunisian Brik (crisp stuffed pastry)
Recipe No.: A-35
Arab40 minServes 4
Brik is a famous Tunisian dish: a fried stuffed pastry, the best-known version having a whole egg in a triangle of pastry with onion, tuna, harissa and parsley. The pastry sheets are called malsouka or warka. It is common across North Africa and is called bourek in Algeria and Libya. Its origin is unclear but it dates back at least 500 years, and it belongs to the wide börek family.
Ingredients for Tunisian Brik
- For the filling
- 2 canstuna (160 g each), drained
- 1small onion, finely chopped
- ¼ cupfinely chopped parsley
- 2 tbspcapers, chopped
- 1 tspharissa (or to taste) and the juice of ½ lemon
- ½ cupgrated cheese (optional), and a pinch of salt and pepper
- For the briks
- 8sheets malsouka or warka pastry, or 16 spring-roll wrappers (two layers per brik)
- 8small eggs
- about 500 mlvegetable oil for frying
- To serve
- Lemon wedges and parsley
Method
- Mix the tuna, onion, parsley, capers, harissa, lemon, cheese, salt and pepper.
- Lay a sheet of malsouka (or a double layer of spring-roll wrapper) on the counter, put a tablespoon of tuna mix in the middle and make a small well in it.
- Carefully crack an egg into the well so it stays intact, and sprinkle a little parsley.
- Quickly fold the pastry into a half-moon or triangle, wet the edges with water and press them firmly so nothing leaks.
- Heat the oil to 170 to 180°C, slide the brik in gently and fry 1 to 2 minutes on each side until golden, with the yolk still soft. Do not crowd the pan.
- Drain on paper towels and serve immediately with lemon. (Careful with the first bite: the egg yolk is hot.)
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