Brik
Ultra-thin malsouka pastry folded around a whole raw egg, tuna, capers, and harissa, then fried fast so the yolk stays runny when cut open — a Tunisian classic in the wider Maghrebi warka pastry family.
Seafood
⚠ Contains: Egg, Fish, Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 4 sheets malsouka or thin spring roll pastry
- 4 eggs
- 1 can tuna, drained
- 2 tbsp capers
- 1 small onion, finely chopped
- 2 tbsp chopped parsley
- 1 tsp harissa
- Oil, for frying
- Lemon wedges, to serve
Steps
- Mix the drained tuna with the onion, parsley, capers, and harissa.
- Lay a sheet of malsouka flat and spoon a portion of the tuna mixture onto one half.
- Make a small well in the center of the tuna mixture and crack a whole egg into it.
- Quickly fold the pastry over into a triangle, sealing the edges well without breaking the yolk.
- Fry immediately in hot oil for about 1 minute per side, until golden and crisp, keeping the egg inside runny.
- Drain briefly and serve at once with lemon wedges.