Brik à l'Œuf (Crisp Tunisian Pastry with Egg) 🥚

Name: Brik à l'Œuf (Crisp Tunisian Pastry with Egg)
Prep time: 16 min
Cook time: 24 min
Total time: 40 min
Yield: 2-4 servings
Cuisine: Tunisian
Ingredients: 8 sheets malsouka (or phyllo) pastry; 4 small eggs; 200 g canned tuna in oil, flaked; 2 medium boiled potatoes, diced small; 2 tbsp capers, rinsed; 1 small bunch flat-leaf parsley, finely chopped; 1 tsp harissa (adjust to taste); 1 tsp ground cumin; 1 onion, grated; 2 tbsp olive oil; Sunflower oil, deep enough to fry; Lemon wedges and black olives, to serve

A brik is the street-food test of a Tunisian cook's nerve: paper-thin malsouka pastry folded around a filling of tuna, capers, potato and parsley — and a raw egg yolk that slides through the middle when you bite in. Fried fast in very hot oil, the wrapper shatters into lace while the inside stays loose and creamy. The trick is sealing the pleat tightly so the yolk stays runny, and getting it into the oil the second you have folded it, never before. Squeeze lemon over the top and eat standing up.

Tunis Governorate Tunisian ⏱ 40 min Media

Método

1

Sauté the grated onion in olive oil until soft; cool. Mix with tuna, potato, capers, parsley, harissa and cumin into a loose filling.
2

Keep the pastry sheets covered with a damp towel so they don't dry out.
3

Lay one sheet flat, put a spoon of filling off-centre and make a small well in it.
4

Crack an egg yolk (or a whole egg) into the well; season with a pinch of salt.
5

Fold the pastry over into a triangle or half-moon, pressing out air, and seal the edge tightly — press a strip of moistened pastry around the rim if needed.
6

Deep-fry in very hot oil (about 190°C) 1-2 minutes per side until puffed and gold.
7

Drain on paper and serve at once with lemon and olives; the yolk should run when you break it.

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Brik à l'Œuf (Crisp Tunisian Pastry with Egg) 🥚

Método

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