1
Make the filling
10 minMix the tuna, mashed potato and parsley together.
Snacks
A master-level Tunisian snack, brik is made by filling thin pastry with tuna, potato and egg, then deep-frying it. Keeping the egg yolk runny demands precise timing, a genuinely demanding technique.
Step by Step
How to make it?
2
Fill and fold
15 minPlace the filling on one corner of the pastry, crack an egg into the centre, and fold into a triangle to seal.
3
Fry
8 minFry both sides in hot oil for two minutes, until crisp, keeping the yolk runny.
4
Drain and serve
2 minDrain excess oil on paper towel and serve hot.
Reminder
Watch the oil temperature; if it is too hot, the outside burns while the inside stays raw. Allergens: contains fish (tuna), egg and gluten (pastry).
Editor's Note Editörün Notu
If you do not want the yolk runny, you can extend the frying time by a minute; the shell still stays crisp.
Admin DadaGastro · verified in test kitchen
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