Tunisian Brik

Ingredients

What you’ll need

• 4 sheets of Malsouka or premium filo dough (or spring roll wrappers)
• 1 large russet potato (boiled and mashed)
• 1 white onion (finely minced and sautéed in olive oil)
• 1 can (5 oz) high-quality canned tuna (packed in olive oil, drained)
• 2 tbsp fresh flat-leaf parsley (finely chopped)
• 1 tbsp capers (rinsed and drained)
• 1 tbsp harissa paste (adjust for spice level)
• 4 large fresh eggs (room temperature)
• 1 tsp extra virgin olive oil
• Salt and freshly cracked black pepper (to taste)
• 4 cups of high-heat neutral frying oil (canola or grapeseed)
• Lemon wedges (for serving)

Method

How it comes together

1. 1

   Boil potato in salted water until fork-tender. Drain and mash until smooth, stirring in 1 tsp olive oil, salt, and pepper. Let cool.

2. 2

   Sauté minced white onion in a small pan until translucent and slightly sweet. Stir onion into the potato mixture, along with finely chopped parsley, capers, and harissa paste. Mix thoroughly.

3. 3

   Heat the frying oil in a deep skillet or wide pot on medium-high heat (around 350°F / 175°C).

4. 4

   Lay one sheet of Malsouka/filo flat. Fold it diagonally or leave flat on a wide plate. Spread a circle/ring of the potato-herb mixture in the center to create a circular "wall" or "nest".

5. 5

   Flake a portion of the tuna inside the potato nest.

6. 6

   Carefully crack one raw egg into the center of the nest.

7. 7

   Fold the pastry over the egg to form a triangle or a half-circle, pressing the edges lightly to seal.

8. 8

   Immediately and carefully slide the brik into the hot oil. Fry for 2-3 minutes on each side, turning once, until the pastry is beautifully golden and crispy.

9. 9

   Using a slotted spoon, lift the brik and drain on paper towels.

10. 10

    Serve immediately while piping hot with lemon wedges.