Entree: Tunisia – Djerba – بريك بالبيض ➤ Brik bil-bayḍ (Brik with egg)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 6 min

Total 21 min

Ingredients

- 8 malsouka (warka/phyllo) pastry sheets, about 8–10 in (20–25 cm) diameter each
- 6 oz (170 g) canned tuna in oil or water, drained and flaked
- 1/4 cup (15 g) fresh flat-leaf parsley, finely chopped
- 1 tbsp (15 ml) capers, drained
- 2 tsp (10 ml) harissa paste (adjust to heat preference)
- 1 tbsp (15 ml) lemon juice
- 4 large eggs, approx. 1.75 oz (50 g) each
- 1 small potato, cooked and mashed, about 4 oz (115 g) (optional, for a fuller filling)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup (60 ml) olive oil (for brushing the pastry)
- 1½–2 cups (360–480 ml) vegetable oil, for shallow or semi-deep frying

Instructions

1. In a bowl combine the drained flaked tuna, chopped parsley, capers, harissa, lemon juice and, if using, the mashed potato; season with salt and pepper to taste.
2. Lay one malsouka sheet flat on a clean surface and brush lightly with olive oil. Place about 2–3 tbsp (30–45 g) of the tuna mixture toward the center of the sheet.
3. Make a shallow well in the tuna mixture and carefully crack one large egg into the center, keeping the yolk intact. Fold the pastry over to form a triangular or half-moon parcel, pressing edges gently to seal (use a little water or flour slurry if needed).
4. Repeat to make 4 briks, keeping them covered with a lightly damp towel while you work to prevent drying.
5. Heat the vegetable oil in a wide skillet to about 350°F (175°C). Test with a small piece of pastry; it should sizzle immediately.
6. Fry the briks 1–2 at a time, seam side down first, for about 2–3 minutes per side until pastry is golden and crisp and the egg white has set but the yolk remains runny. Turn carefully with a slotted spatula.
7. Drain on paper towels briefly, then serve immediately with lemon wedges and extra harissa on the side.