Brik Tunisien

About This Recipe

Brik is Tunisia's most iconic street food, found on every street corner and served as a starter in restaurants across the country. The crucial skill is achieving a perfectly runny yolk inside the crispy pastry — the egg is cracked raw into the filling and must be cooked just enough to set the white while leaving the yolk liquid.

Ingredients

Serves 4

• 4 sheetsmalsouka (or spring roll pastry)
• 4 largeeggs
• 160 gcanned tuna(drained)
• 2 tbspcapers
• 1 smallonion(finely chopped)
• 2 tbspflat-leaf parsley(chopped)
• 1 tspharissa
• 500 mlvegetable oil(for frying)
• 1 tspsalt

Instructions

1. 1

   Make the filling

   Mix tuna, capers, onion, parsley, harissa, and salt in a bowl.

2. 2

   Assemble

   Place a sheet of pastry on a flat surface. Put a spoonful of tuna filling in the center. Make a well and crack an egg into it.

3. 3

   Fold and seal

   Fold the pastry in half to form a half-moon. Press edges firmly to seal.

4. 4

   Fry

   Heat oil to 180°C. Carefully lower brik into oil and fry 2–3 minutes per side until golden and crisp.

5. 5

   Serve

   Drain on paper towels. Serve immediately with lemon wedges.

Variations

• •

  Fill with potato and egg instead of tuna

• •

  Add merguez sausage to the filling

• •

  Bake instead of fry for a lighter version

Storage

Best eaten immediately. Cannot be stored once cooked as the pastry will go soggy.

Frequently Asked Questions