📝 About This Recipe
A crown jewel of North African street food, Tunisian Brik is a masterclass in texture, featuring a shatteringly crisp exterior that yields to a savory heart of tuna, capers, and a perfectly molten egg. Traditionally prepared with paper-thin 'Malsouka' pastry, this dish offers a sophisticated balance of briny, herbal, and rich flavors. It is a celebratory appetizer that transforms simple pantry staples into a dramatic, golden-fried masterpiece.
🥗 Ingredients
The Pastry
- 4-8 pieces Malsouka or Spring Roll Wrappers (Large circular sheets; use double if the pastry is very thin)
The Filling
- 160 grams Canned Tuna in Olive Oil (drained and flaked)
- 1/2 cup Mashed Potatoes (boiled and seasoned with salt)
- 2 tablespoons Capers (drained and roughly chopped)
- 1/2 cup Fresh Parsley (finely chopped)
- 2 tablespoons Red Onion (very finely minced)
- 1-2 teaspoons Harissa Paste (adjust based on heat preference)
- 1/2 teaspoon Ground Cumin
- 4 pieces Large Eggs (at room temperature)
- to taste Salt and Black Pepper
For Frying and Garnish
- 2 cups Vegetable Oil (for shallow frying)
- 1 piece Lemon (cut into wedges for serving)
👨🍳 Instructions
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1
In a medium mixing bowl, combine the flaked tuna, mashed potatoes, chopped parsley, minced red onion, capers, cumin, and harissa. Mix thoroughly until the flavors are well-incorporated.
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2
Taste the filling mixture and season with salt and freshly ground black pepper. Remember that capers and tuna are naturally salty, so adjust carefully.
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3
Pour about 1 inch of vegetable oil into a wide, heavy-bottomed skillet or frying pan. Heat the oil over medium-high heat until it reaches approximately 350°F (175°C).
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4
Lay one sheet of Malsouka or a spring roll wrapper flat on a clean plate. If using very thin spring roll pastry, you may want to layer two sheets for stability.
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5
Place a generous tablespoon of the tuna mixture in the center of the pastry, then spread it slightly to create a 'nest' with a small well in the middle.
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6
Carefully crack one egg into a small ramekin first, then slide it into the center of the tuna nest. This ensures the yolk doesn't break and you don't get shells in the Brik.
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7
Fold the pastry over the filling to form a semi-circle (half-moon) or a triangle. Press the edges down firmly to seal. Work quickly so the egg doesn't soak through the pastry.
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8
Carefully slide the folded Brik into the hot oil. It should sizzle immediately. Use a spatula to help support the weight as you transfer it.
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9
Fry for about 2 minutes on the first side until deep golden brown and crispy. Use a spoon to splash some of the hot oil over the top of the pastry while it fries.
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10
Carefully flip the Brik using two spatulas and fry for another 1-2 minutes. The goal is a crispy exterior and a set white, but a yolk that remains liquid.
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11
Remove the Brik from the oil and drain it vertically on paper towels or a wire rack for a few seconds to remove excess grease.
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12
Repeat the process for the remaining three eggs and filling. Serve immediately while hot and crunchy.
💡 Chef's Tips
If you cannot find Malsouka, high-quality spring roll wrappers are the best substitute; avoid phyllo dough as it is too flaky and fragile for this method. To ensure the egg yolk stays runny, make sure your oil is hot enough to crisp the pastry quickly before the heat penetrates the center. Always crack your egg into a separate bowl first to check for freshness and avoid breaking the yolk before it hits the pastry. Don't overfill the pastry; leaving enough room at the edges ensures a tight seal and prevents the egg from leaking into the frying oil. Serve immediately! Brik loses its signature 'crunch' very quickly as the steam from the filling softens the pastry.
🍽️ Serving Suggestions
Serve with plenty of fresh lemon wedges to cut through the richness of the fried pastry and egg. A side of fresh Moroccan Carrot Salad or a simple cucumber and tomato salad adds a refreshing contrast. Pair with a glass of chilled mint tea or a crisp white wine like a Sauvignon Blanc. Add a side of extra Harissa for those who enjoy a more intense spicy kick. Traditionalists eat Brik with their hands—start from the corners and work your way to the liquid gold center!