Tunisian Brik

Name: Tunisian Brik
Cook time: 33 min
Total time: 33 min
Yield: 4 servings
Cuisine: Moroccan Maghreb
Ingredients: 4 sheets of Brik Pastry Sheet, warka/dioul; 4 large Eggs; 1 can of Canned Tuna in Oil, drained; 1 small Onion, finely chopped; 2 tbsp Flat-Leaf Parsley, finely chopped; 2 tsp Harissa Paste; 1 tbsp Capers, drained and chopped; 1/4 tsp Salt; 1/4 tsp Pepper (Black); 500ml Neutral Oil, sunflower or vegetable, for frying; 1 Lemon, cut into wedges

Tunisian brik is a crisp, paper-thin pastry pocket filled with a savory mix of tuna, herbs and a spicy kick of harissa, crowned with a soft, runny egg. Fried until golden and crackling, each bite combines flaky crunch with a rich, molten yolk and bright lemony notes. It’s a simple yet dramatic dish perfect for a vibrant starter or a showy weeknight treat.

Tunisian brik is a crisp, paper-thin pastry pocket filled with a savory mix of tuna, herbs and a spicy kick of harissa, crowned wi... Show more

Traditional Moroccan Maghreb Recipe

Health Grade

B+ · Healthy

Rating

4.4

Time

30 min

Price

0,76 €

Calories

262 kcal

low calorie

quick

easy

low carb

Method

Wash the produce

Rinse the flat-leaf parsley and the lemon under cold water, then pat them very dry.

Chop and cut

Peel the onion and chop it very finely so it blends smoothly into the filling. Pick the parsley leaves from any thick stems and finely chop enough for 2 tablespoons. Cut the lemon into wedges for serving and set them aside.

Drain the fillings

Open the canned tuna in oil and drain it well, pressing lightly so it stays flavorful but not greasy. Drain the capers too, then chop them finely.

Mix the filling

Put the tuna in a bowl and flake it with a fork. Add the onion, parsley, harissa paste, chopped capers, salt, and black pepper, then stir until everything is evenly combined. The mixture should hold together lightly but still look a little textured.

Heat the oil

Pour the neutral oil into a deep, heavy skillet or saucepan to a depth of about 1 inch and set it over medium heat. Bring it to 350° F; if you do not have a thermometer, dip in the end of a wooden spoon and look for steady bubbling around it.

Assemble the briks

Lay out the brik pastry sheets and keep any you are not using under a barely damp towel so they do not dry out. Working one sheet at a time, place one-quarter of the tuna filling on the lower half and make a small hollow in the center. Crack 1 of the eggs into a small cup first, then slide it into the hollow so you can catch any shell easily. Fold the pastry over into a half-moon or triangle and press the edges firmly; if needed, dab the edge with a little water to help seal it. Repeat with the remaining sheets, filling, and eggs.

Fry until crisp

Lower 1 or 2 briks carefully into the hot oil and fry until the underside is blistered and deep golden, 1 to 2 minutes. Turn them gently and fry the second side until crisp, 1 minute more. Fry the remaining briks the same way, adjusting the heat as needed to keep the oil at a lively but controlled bubble.

Drain and serve

Lift the briks out with a slotted spoon and let them drain briefly on paper towels. Serve them right away with the lemon wedges for squeezing over the top while the pastry is still very crisp and the egg inside is softly set.