My first taste of Brik in Tunisia was love at first bite. I’d never seen anything like it. A crunchy pastry filled with high-grade tuna, chopped herbs, and a runny egg. So messy to eat, but so worth it! The Tunisian pastry sheets, called ouarka, is difficult to find, but you can substitute phyllo dough.
Ingredients
· 4 sheets of brik pastry (or phyllo dough)
·4 eggs
· 1 can tuna, drained
· 1/4 cup chopped parsley
· Salt and pepper to taste
· Oil for frying
Method
·Place a sheet of pastry on a clean surface.
· In the center, place a portion of tuna and some parsley.
· Carefully crack an egg over the filling.
· Fold the pastry to form a triangle and seal the edges.
·Heat oil in a pan and fry each brik until golden and crispy.
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