Tunisian Brik

Tunisian Brik

Brik is a thin malsouka sheet wrapped around an egg, tuna and potato that goes straight into the oil. In Israel, a round cigar pastry sheet is the convenient substitute: it is thin, doesn’t tear easily and folds into a half-moon. The secret is to have the filling and the pan ready before you crack the egg.

Prep time: 25 minutes · Frying time: 20 minutes · Yield: 8 pieces · Difficulty: Medium

How to keep the egg inside the sheet

Make a low ring of potato that holds the egg in the center. Wet only the edges of the sheet, fold and slide it into the oil immediately. A brik left waiting on the counter will go soft and leak.

Ingredients (for 8 pieces)

• 8 large round cigar pastry sheets, about 240 g in total
• 300 g cooked, mashed potatoes
• 240 g tuna in water, drained weight
• 8 small eggs
• 1 green onion, chopped, and a handful of chopped parsley
• 2 tablespoons drained capers, 1 teaspoon harissa
• Salt, black pepper and a little ground caraway
• Oil for frying; about 80 g absorbed was counted in the calculation
• Lemon wedges for serving

Choosing ingredients and substitutes

Frozen cigar sheets are available in Israeli supermarket chains; thaw them in their package so they don’t dry out. Phyllo sheets are more fragile and need two layers. You can leave out the tuna, but then add another 200 g of potato and season well.

Method

1. Set up a station. Mix the potato, tuna, herbs, capers, harissa and spices. Heat oil 2 cm deep to 175°C (347°F).
2. Arrange the filling. Lay a sheet on a plate, put one-eighth of the filling on one half and make a wide well.
3. Crack the egg. Crack an egg into a small bowl, slide it into the well and wet the edges of the sheet with water.
4. Fold and fry. Fold into a half-moon and slide into the oil. Fry 60–90 seconds per side for a soft egg, or 2 minutes per side for a well-done egg.
5. Drain and serve. Transfer to a rack and serve immediately with lemon. For children, pregnant women, older adults or people who are immunocompromised, cook until the yolk is firm; the safe target for egg is 71°C (160°F).

Nutrition facts and calorie estimate

The estimate uses 30 g of pastry sheet and 10 g of absorbed oil per piece. Branded sheets vary in thickness, so check the label.

Variations and tips

• Want a runny yolk? Use pasteurized eggs and keep your work surface clean.
• You can bake at 210°C after brushing with oil, but the egg is harder to control and the sheet blisters less.
• Don’t store fried brik: steam softens the pastry within minutes.

Summary

Tunisian brik is a game of timing: a thawed sheet, a ready filling and hot oil before the egg is cracked. One piece is about 320 calories. For a lighter dish from the same world of flavors, see slata mechouia.