Recipe
Tunisian Brik with Egg & Tuna
Tunisian Brik with Egg & Tuna
Tunisia's most iconic golden pastry — a paper-thin brik sheet filled with crushed potato, flaked tuna, capers, harissa, and a whole egg with a runny yolk at its heart. Fried until perfectly crispy. One bite and you'll understand why it's been a classic for generations.
Ingredients
Method
- Cook and mash the potato: Boil 1 medium potato, boiled and mashed in salted water for 15–20 minutes
- until completely tender. Drain, peel, and mash with a fork until smooth. Season lightly with salt and a drizzle of olive oil. Set aside to cool slightly.
- Prepare the filling: In a bowl, combine the mashed 1 medium potato, boiled and mashed, 160 grams canned tuna in olive oil (e.g. El Manar), drained and flaked, 1 small onion, finely minced, 2 tablespoons fresh flat-leaf parsley, finely chopped, 1 tablespoons capers, and 1 teaspoons harissa. Season with 0.5 teaspoons salt and 0.3 teaspoons black pepper. Mix gently to combine — the filling should be well-seasoned and cohesive but not wet. Add 30 grams grated cheese (optional, for a richer version) if using for a richer result.
- Fill the brik sheets: Lay one 4 brik pastry sheets (malsouka) flat on your work surface, smooth side down. Keep the remaining sheets covered with a damp cloth to prevent drying. Spoon a generous amount of filling into the centre, shaping it into a circle with a small well in the middle. Crack one of 4 eggs (one per brik) into the well, being careful not to break the yolk — the runny yolk is the heart of a perfect brik. Add a pinch of salt and pepper over the egg.
- Fold and seal: Carefully fold the brik sheet in half over the filling to form a large half-moon, or fold into a triangle. Press the edges together gently but firmly to seal. Work quickly and delicately — do not pierce the egg. Repeat for remaining briks.
- Fry to golden perfection: Heat 500 milliliters neutral frying oil (sunflower) in a deep frying pan to 170–180°C. The oil temperature is critical: too cold = soggy pastry; too hot = burnt outside with a raw egg inside. Slide each brik carefully into the oil. Fry for 2–3 minutes
- per side, turning once, until deeply golden and crispy all over. Drain on paper towels.
- Serve immediately: Serve at once with 1 fresh lemon, cut into wedges (to serve) squeezed over the top. The brik must be eaten immediately — it loses its crunch within minutes. The white should be just set and the yolk still runny: that is the mark of a perfectly made brik.
Notes
Key tips (directly from manarthon.com):
- The egg is everything: White just set, yolk still runny — this is the defining mark of a perfect brik. Get the oil temperature right (170–180°C) to achieve it every time.
- Oil temperature is critical: Too cold = greasy, soggy pastry. Too hot = burnt outside before the egg is cooked. Use a thermometer or test with a small piece of pastry — it should sizzle immediately.
- Keep sheets covered: Brik/malsouka sheets dry out very fast. Keep unused sheets under a damp cloth at all times.
- Work fast: Once you crack the egg onto the sheet, fold and fry immediately — don't let it sit or the pastry will go soggy.
- Tuna quality: El Manar tuna in olive oil is recommended for the richest flavor. Drain well before using to keep the filling from becoming too wet.
- Optional addition: A little grated cheese in the filling adds extra richness and is a popular variation across Tunis.
- Serving: Always serve with fresh lemon wedges. The acidity cuts through the richness of the fried pastry perfectly.
- Ramadan classic: Brik is the most traditional Ramadan starter in Tunisia, served alongside chorba soup and a fresh salad.
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$14.99
Harissa
$12.99