Tunisian Brik

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   In a medium bowl, combine the tuna, mashed potato, fresh parsley, capers (if using), harissa (if using), salt, and black pepper.

   Ongeveer 3 min

   Tip van de kok: Ensure the potato is well mashed for a smooth filling.

2. 2

   Lay one brick pastry sheet flat on a clean surface.

3. 3

   Place half of the tuna-potato mixture in the center of the pastry sheet, forming a small mound.

   Ongeveer 1 min

   Tip van de kok: Leave enough space around the edges to fold.

4. 4

   Carefully crack one egg directly on top of the tuna-potato mixture.

5. 5

   Fold the pastry sheet into a triangle or half-moon shape, enclosing the filling.

   Ongeveer 1 min

   Tip van de kok: Gently press the edges to seal, being careful not to break the pastry.

6. 6

   Repeat steps 2-5 with the remaining brick pastry sheet and filling.

   Ongeveer 2 min

7. 7

   Heat the vegetable oil in a deep pan or skillet over medium-high heat until it reaches about 170°C (340°F).

   Ongeveer 5 min

   Tip van de kok: The oil is ready when a small piece of pastry sizzles upon contact.

8. 8

   Carefully place one brik into the hot oil and fry for 2-3 minutes per side, or until golden brown and crispy.

   Ongeveer 3 min

   Tip van de kok: Adjust heat if necessary to prevent burning while ensuring the egg cooks through.

9. 9

   Remove the brik from the oil and place it on a plate lined with paper towels to drain excess oil.

   Ongeveer 1 min

10. 10

    Repeat with the second brik.

    Ongeveer 3 min

11. 11

    Serve immediately with a lemon wedge for squeezing.