Tunisian & Sahel
Brik à l'Oeuf (Tunisian Egg Brik)
Tunisia's national snack and a test of nerve: a crisp malsouka triangle enclosing tuna, parsley, capers, and a whole egg, fried so the shell shatters and the yolk runs. Eating one cleanly is a national sport.
40 min · Serves 6 · Takes some skill
6
Ingredients
Pastry
Filling
Cook
Method
Start cooking mode- Prep 25 min · Cook 15 min · 40 min total
- hard
- 1
Mix tuna, parsley, capers, onion, and a little harissa.
- 2
Lay a malsouka sheet, spoon on the filling, make a well, and crack a whole egg into it.
- 3
Fold into a triangle and slide IMMEDIATELY into hot oil; fry briefly until crisp with the yolk still runny. Serve with lemon.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
