Potato is boiled, peeled and mashed. Mixed with drained tuna, harissa, capers, parsley, salt and pepper. A warka or filo sheet is laid flat; a line of filling is spooned across one edge; a small well is pressed into the filling; a whole raw egg is cracked into the well; the sheet is folded and rolled into a cigar. Fried seam-down immediately in moderately hot oil, the egg cooks inside as the pastry turns crisp. Eaten hot with lemon and harissa.
All-butter puff pastry rolls thin; cuts into 4 long strips. Merguez sausages cut into 6 cm lengths. Each pastry strip wraps once around a merguez piece (overlapping seam underneath). Eggwashes; dusts with sesame and nigella seeds. Bakes for 25 minutes at 200°C till the pastry is deep gold and the sausage cooked through.
A simple yeasted dough rises for 1 hour. Divides into 8 oval-shaped pieces about 10 cm long. Deep-fries for 2-3 minutes per side till golden and puffed (the fried buns triple in size and develop a hollow interior). Splits each bun horizontally with a small knife; stuffs with: a generous spoonful of tuna mashed with harissa; a few thin slices of hard-boiled egg; a few capers; a few olives; thin slices of preserved lemon; a sprinkle of parsley. Eats hot.