The Tunisian brik is a crispy pastry made of very thin dough traditionally filled with raw egg that curdles when fried. It has been a Tunisian street breakfast since Ottoman times, especially popular in Ramadan. The contrast of crunchy dough and liquid yolk is a unique gastronomic experience.
Mediterranean
Tunisian tuna brik
Tunisian tuna brik from Tunisia: traditional recipe step by step, with chef tips and clear times.
- Tunisia
- MAIN COURSES
- Light
- High protein
- medium
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 385 kcal
- Protein 24 g
- Fiber 1 g
- Carbohydrates 22 g
- Fat 22 g
- Sodium 720 mg
Story behind the dish
Preparation
Tunisian tuna brik is a Tunisian preparation with medium difficulty. Reserve about 30 minutes in total (20 for mise en place and preparation, 10 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 brik dough wafers or fine filo.
- Have ready: 2 cans of tuna in drained oil.
- Have ready: 4 eggs.
- Have ready: 4 tablespoons of caperes.
- Have ready: 2 tablespoons chopped parsley.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Mix crumbled tuna with onion
Mix crumbled tuna with onion, capers, parsley, lemon, salt and pepper. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
-
Spread brik wafer on wet surface; place filling on one side
Spread brik wafer on wet surface; place filling on one side.
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Crack a raw egg over the filling; fold in a triangle or on…
Crack a raw egg over the filling; fold into a triangle or rectangular envelope.
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Seal edges by pressing so that no oil enters
Seal edges by pressing so that no oil enters.
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Fry in hot oil 2-3 minutes per side until crispy and golden
Fry in hot oil 2-3 minutes per side until crispy and golden. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Drain and serve immediately with lemon and harissa.
Drain and serve immediately with lemon and harissa.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with minced meat and parsley.
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