Tunisian Brik
Tunisia
Rédacteur en chef
Abuja, Nigeria ·
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Abuja, Nigeria ·
Brik is a thin pastry folded around a filling and fried, and the Tunisian version is defined by the whole egg inside it. The yolk stays runny, and eating one without spilling it is a small skill Tunisians acquire early. It is an Ottoman inheritance, and its relatives survive across the former empire: bourek in Algeria, burek in the Balkans. What makes the Tunisian version specific is that egg. Other fillings are entirely standard, tuna, chicken, chicken liver, beef, turkey, anchovies, capers, cheese, and this recipe uses tuna with gouda and parmesan, which is the most common contemporary combination. Cheese in brik is a fairly recent addition that has become popular. The pastry is malsouka, a very fine partially cooked sheet of Tunisian origin, sold across France and North Africa but hard to find elsewhere. Phyllo is the substitute this recipe uses. Triangles and cigars are the two standard shapes, with triangles conventional for tuna brik. It appears at iftar during Ramadan and on the assiettes anglaises served at celebrations, alongside minina, pickled vegetables and fava beans. It cooks in one to two minutes and is eaten immediately.
Brik is a Tunisian fried pastry inherited from the Ottoman period, related to Algerian bourek and Balkan burek, and distinguished by its whole egg filling. Its pastry, malsouka, is of Tunisian origin.
Put the canned tuna in a large bowl. Add the onion and parsley, season with salt and pepper, and stir.
Slice the phyllo pastry into 2 squares of around 25cm.
Add half the tuna mixture to one side of the pastry and fold the other side over it.
Top with half the gouda, one egg and half the parmesan.
Repeat with the remaining ingredients to make a second brik.
Heat the vegetable oil in a skillet over medium heat.
Cook each brik until golden and crisp, around 1 to 2 minutes in total.
3 avis
Couldn't find proper malsouka here in Tottenham so I used normal phyllo sheets from Sainsbury's, just doubled them up so the egg yolk wouldn't burst through. Chale the gouda and parmesan with the canned tuna sounds like an odd mix until you take that first bite hot out the pan.
herh folding that pastry with the raw egg inside is not easy oo! First time I tried it the yolk almost spilled into the hot vegetable oil paa. But once you get the timing right and fry it fast, that crispy crunch with the tuna and melted gouda is just incredible.
Herh, that egg folding will make your heart jump the first time oo! But chale, Gouda? The Tunisians usually stick to harissa, parsley, and capers for authentic Brik, not European cheese paa. Still, once that egg stays intact and the crust gets crispy, the taste is just amazing.