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Tunisian Tuna and Egg Briks

Tuna and Egg Briks

Briks are delicious savory pastries encased in warka, a unique, paper-thin wrapper. Warka is also sold as ouarka or feuilles de brick. It is similar to filo dough, but with a lighter, lacier texture and it’s easier to work with. Briks can be filled with just about anything; this recipe is for classic fried Tunisian tuna-and-egg briks. We are also providing a spinach-feta brik recipe in which the briks are baked. Both are delicious!

— 6 briks

*Items marked in green are available from The Gourmet Corner.

Ingredients


  • 1 small onion, finely chopped
  • 6 oz canned tuna, drained and mashed
  • 3 Tbs Parmesan cheese, finely grated
  • 2-3 Tbs fresh parsley, finely chopped
  • 1 Tbs salt-cured capers, soaked for 5 minutes in a glass of water, then rinsed and drained
  • Salt and freshly ground black pepper
  • 6 medium or small eggs
  • 6 sheetsFeuilles de Brick, thawed
  • Vegetable oil, for frying
  • Lemon wedges, to serve

Making the Briks

Sauté the onion in a tablespoon of oil over gentle heat until soft but not browned. Remove from heat. Add the tuna, Parmesan, parsley, and capers. Stir well to mix, then season with salt and pepper.

Heat 1/2 inch vegetable oil in a 12-inch heavy skillet until it registers 350°F on thermometer.

Spread a warka leaf over a small, shallow bowl. Place 1/6 the filling in a 3″ diameter half-circle (‘C’ shape) on one side of the bowl, then carefully break an egg into the center of the half-ring. Fold the pastry leaf over to form a half circle. The tuna filling should form a barrier to contain the egg.

Immediately slide the brik gently into the skillet. Fry until underside is golden, about 1 minute. Flip brik over with aid of 2 metal spatulas, then continue to fry until wrapper is golden and egg is cooked but yolk is still runny, about 1 minute more. Transfer to paper towels to drain briefly, then put on a baking sheet and keep warm in oven while making remaining briks. Return oil to 350°F between briks.

Serve with lemon wedges.

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