📝 About This Recipe
A crown jewel of Tunisian Sephardic cuisine, Brik is a masterclass in texture, featuring a shatteringly crisp pastry shell that yields to a rich, molten egg yolk. This version elevates the classic street food with a savory filling of spiced tuna, briny capers, and fresh herbs, all encased in paper-thin dough. It is the perfect celebratory appetizer or light lunch, offering a symphony of Mediterranean flavors in every crunchy bite.
🥗 Ingredients
The Pastry
- 4 sheets Malsouka or Warka dough (Can substitute with large Spring Roll wrappers or phyllo pastry)
The Savory Filling
- 160 grams Canned Tuna in oil (drained and flaked)
- 1 medium Boiled Potato (peeled and finely mashed)
- 1 tablespoon Capers (rinsed and chopped)
- 1/4 cup Fresh Parsley (finely chopped)
- 1-2 teaspoons Harissa paste (adjust based on heat preference)
- 1/2 teaspoon Ground Cumin
- 1 teaspoon Preserved Lemon (finely minced skin only)
- to taste Salt and Black Pepper
The Centerpiece
- 4 pieces Large Eggs (at room temperature)
For Frying and Garnish
- 2 cups Neutral Oil (such as sunflower or grapeseed oil)
- 1 piece Lemon (cut into wedges for serving)
👨🍳 Instructions
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1
In a medium mixing bowl, combine the flaked tuna, mashed potato, chopped parsley, capers, minced preserved lemon, cumin, and harissa. Mix thoroughly until the flavors are well-integrated.
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2
Taste the tuna mixture and season with salt and freshly ground black pepper. Note that capers and tuna are salty, so season judiciously.
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3
Pour the neutral oil into a large, heavy-bottomed skillet until it reaches a depth of about 1 inch. Heat over medium-high heat until it reaches 350°F (175°C).
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4
Lay one sheet of Malsouka or Warka dough flat on a clean work surface. If using phyllo, use two layers brushed lightly with oil.
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5
Place a quarter of the tuna mixture in the center of the dough, shaping it into a 'ring' or a nest with a hollow center to hold the egg.
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6
Carefully crack one egg into a small ramekin first to ensure no shell fragments are present, then slide the raw egg into the center of the tuna nest.
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7
Gently fold the pastry in half to form a semi-circle (moon shape), enclosing the filling. Press the edges together lightly; the moisture from the egg will help it seal.
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8
Carefully slide the Brik into the hot oil. It is best to do this one at a time to maintain oil temperature and control.
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9
Using a spoon, splash some of the hot oil over the top of the pastry as it fries. This helps the pastry puff up and cook evenly.
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10
Fry for about 2 minutes on the first side until deep golden brown and crispy.
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11
Carefully flip the Brik using two spatulas and fry for another 1-2 minutes. The goal is a crispy exterior with a yolk that remains runny.
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12
Remove the Brik with a slotted spoon and drain briefly on a wire rack or paper towels.
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13
Repeat the process for the remaining three Briks, ensuring the oil returns to temperature between batches.
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14
Serve immediately while piping hot, garnished with a sprinkle of fresh parsley and lemon wedges.
💡 Chef's Tips
Always use room temperature eggs to ensure the white sets quickly while the yolk stays liquid. If you cannot find Malsouka, high-quality spring roll wrappers are the best substitute for that signature 'snap'. Do not overfill the pastry, as it may burst in the oil; keep the tuna 'nest' compact. Keep the oil temperature consistent; if it's too cool, the pastry will be greasy; if too hot, the pastry burns before the egg white sets. For a vegetarian version, replace the tuna with extra mashed potato and sautéed spinach.
🍽️ Serving Suggestions
Serve with a side of Israeli salad (finely diced cucumber and tomato) for a refreshing contrast. Pair with a glass of chilled Arak diluted with water and ice for an authentic Maghrebi experience. Add a dollop of extra Harissa on the side for those who enjoy a spicy kick. A side of brined olives and pickled turnips complements the richness of the fried pastry perfectly. Enjoy as a 'stand-up' appetizer during Hanukkah or as part of a festive Sephardic brunch.