Brik à l’Oeuf (Fried Egg Pastry)
The Quirky Foodster Team
Ingredients
- Malsouka or spring roll wrappers — 4 sheets
- Large eggs — 4
- Canned tuna, drained — 100 g (3.5 oz)
- Small onion, finely chopped — 1
- Fresh parsley, chopped — 2 tbsp
- Capers, chopped (optional) — 1 tbsp
- Salt — 1/2 tsp
- Black pepper — 1/4 tsp
- Sunflower oil, for frying
- Lemon wedges, to serve
Method
- In a small bowl, mix the tuna, onion, parsley, capers, salt and pepper.
- Lay a sheet of malsouka flat and place a quarter of the tuna mixture slightly off-centre.
- Make a small well in the tuna mixture and crack an egg directly into it.
- Fold the pastry over the filling into a half-moon or triangle shape, sealing the edges as best you can without breaking the yolk; work quickly.
- Heat about 3 cm (1 1/4 in) of oil in a deep frying pan to 180°C (350°F).
- Carefully slide the brik into the hot oil and fry for 1–2 minutes per side, until golden and crisp, keeping the yolk runny.
- Drain briefly on paper towels and serve immediately with lemon wedges.
Introduction: Brik is Tunisia's signature fried pastry, made from paper-thin malsouka dough folded around a whole egg,
parsley, tuna and capers, then fried until crackling crisp on the outside while the yolk inside stays soft and
runny.
Cultural Background: Brik is Tunisia's signature fried pastry, made from paper-thin malsouka dough folded around a whole egg,
parsley, tuna and capers, then fried until crackling crisp on the outside while the yolk inside stays soft and
runny. It's especially popular at iftar during Ramadan.
Tips: Work quickly once the egg is added, as the pastry can start to soften and tear. Fry one at a time and serve as soon as possible for the best contrast between the crisp shell and runny yolk.
Variations: Add a little grated cheese to the filling for extra richness. Use minced meat instead of tuna for brik à la viande. A vegetarian version can be made by omitting the tuna and using a filling of parsley, onion and grated
potato instead.
Vegetarian Brik: Replace the tuna with 1 small boiled potato, mashed, mixed with the onion, parsley, salt
and pepper. Fill and fry exactly as directed, adding the egg the same way.
Storage: Best eaten immediately; not suited to storing, as the pastry loses its crispness quickly.
Reheating: Not recommended, as the runny yolk and crisp pastry don't reheat well; best made fresh.
FAQs:
Q: What is malsouka?
A: A very thin, delicate pastry dough similar to phyllo or spring roll wrappers, available at North African grocers.
Q: Can I use phyllo instead?
A: Yes, though you'll likely need to layer two sheets together for enough strength to hold the runny egg.
Q: How do I keep the yolk from breaking?
A: Handle the filled pastry gently and fold it quickly but carefully, and use a wide spatula to lower it into the oil.
- Malsouka or spring roll wrappers — 4 sheets
- Large eggs — 4
- Canned tuna, drained — 100 g (3.5 oz)
- Small onion, finely chopped — 1
- Fresh parsley, chopped — 2 tbsp
- Capers, chopped (optional) — 1 tbsp
- Salt — 1/2 tsp
- Black pepper — 1/4 tsp
- Sunflower oil, for frying
- Lemon wedges, to serve
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