Brik à l'Œuf
Tunisia's signature street food: a thin sheet of malsouka wrapped around tuna, capers, parsley and a whole egg, deep-fried fast so the yolk runs.
Overview
The filling is built in a small bowl: drained tinned tuna, finely-chopped onion, parsley, capers, harissa, salt. A square of malsouka (or two stacked sheets of filo) is laid flat. Half the filling is spread on one half of the sheet; an egg is cracked into a small well on top; the other half folds over. The seam is pinched; the brik slides into hot oil for 90 seconds, out crisp and golden, yolk still soft.
Ingredients
Filling
- 160 g tin tuna (in olive oil, drained)
- 1 onion (medium, very finely chopped)
- A small bunch flat-leaf parsley (chopped)
- 2 tablespoons capers (rinsed, chopped)
- 2 tablespoons grated parmesan cheese (or aged gouda, optional)
- 1 teaspoon Harissa
- ½ teaspoon ground cumin
- salt
- pepper
Brik
- 4 sheets malsouka pastry (or 8 sheets filo, kept under a damp cloth)
- 4 eggs (large)
- Vegetable oil for shallow frying
To serve
- 2 lemons (cut into wedges)
- Harissa
- A simple salad
Method
Stage 1 - Filling
- Mix the tuna, onion, parsley, capers, cheese (if using), harissa, cumin, salt and pepper in a bowl with a fork - keep the texture chunky.
Stage 2 - Heat the oil
- Pour 1 cm of oil into a wide heavy pan; heat to 180°C (a piece of pastry should sizzle vigorously).
Stage 3 - Assemble (one at a time)
- Lay one malsouka sheet flat (or 2 stacked filo).
- Spread a quarter of the filling on one half of the sheet, leaving a 2 cm border. Press to flatten.
- Make a well in the centre of the filling.
- Crack an egg into the well - try not to break the yolk.
- Salt and pepper lightly.
- Fold the empty half over the filling to form a triangle or rectangle.
- Press the edges with a fork to seal.
Stage 4 - Fry
- Slide the brik into the hot oil immediately (don't let it sit; the egg leaks).
- Fry 60-90 seconds per side until each side is deep gold and crisp.
- Lift onto kitchen paper.
Stage 5 - Serve
- Repeat for the remaining 3 brik (the oil will need a moment to come back to temperature between each).
- Serve immediately with lemon wedges, a smear of harissa and a green salad.
- Eat by hand - bite a corner; let the yolk run.
Notes
- Yolk soft is the point: A brik with a fully-set yolk is overcooked. 90 seconds per side at proper heat keeps the white just-set and the yolk runny.
- Malsouka vs filo: Malsouka (warqa) is a thinner, more pliable Tunisian pastry sheet. Filo works as a substitute - use 2 sheets stacked and brushed lightly with oil between.
- Don't overstuff: Too much filling makes a soggy brik that splits in the oil.
Storage
- Eat immediately. Brik don't keep - the pastry softens and the yolk overcooks on reheat.
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