About this Dish
A crisp, paper-thin pastry parcel enclosing a whole runny egg and tuna.
History & Origin
Brik is a Ramadan staple across Tunisia, the delicate malsouka pastry fried quickly so the egg inside stays soft — eating it without breaking the yolk is considered a skill.
IngredientsServes 3
🫓Malsouka (brik pastry sheets), 4 large round sheets
🥚Eggs, 4 whole fresh eggs
🐟Canned tuna in olive oil, 160g drained and flaked
🧅Small white onion, 1 finely chopped
🌿Fresh flat-leaf parsley, small bunch finely chopped
🧀Gruyère or mature cheddar, 60g grated
🫒Capers, 2 tablespoons rinsed and roughly chopped
🍋Lemon, 2 cut into wedges for serving
🫙Harissa paste, 1 teaspoon
🛢️Vegetable oil, enough for shallow frying (about 1cm deep)
Method
1
In a bowl, mix together the drained flaked tuna, finely chopped onion, parsley, capers, grated cheese, and harissa paste until well combined. Season with a little black pepper and set aside.2
Pour vegetable oil into a wide frying pan to about 1cm deep and heat over medium-high heat until shimmering. You want the oil hot enough that a small piece of pastry sizzles immediately on contact.3
Lay one malsouka sheet flat on a clean surface. Place a generous tablespoon of the tuna filling slightly off-centre on the lower half of the sheet, then make a small well in the filling and crack a whole egg into it — work quickly so the egg stays intact.4
Fold the top half of the pastry sheet down over the filling to form a half-moon shape, pressing the edges together firmly to seal. The egg will be loose inside so handle it gently.5
Carefully slide the brik into the hot oil and fry for about 1 to 2 minutes per side, turning once with a wide spatula, until the pastry is deep golden and crispy all over. The goal is a fully cooked crisp shell with a yolk that is still runny inside.6
Remove from the oil and drain on kitchen paper for just a moment, then serve immediately with a lemon wedge on the side — brik must be eaten hot and straight away while the pastry stays crisp.User Reviews
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