Authentic Tunisian Brik Recipe

Crispy, golden, and filled with delicious goodness, Tunisian Brik is a true culinary treasure. Traditionally made with thin pastry and stuffed with delicious goodness

The quantities should be adjusted according to the number of people. Count one brik sheet per person.

Ingredients (for 8 briks):

• 8 brik sheets 
• 8 eggs
• 250 g canned tuna
• 4 potatoes (about 1/2 kg), or less according to your preference
• 2 tablespoons capers (optional)
• 3 tablespoons chopped fresh parsley (more or less)
• Salt and pepper to taste
• 100 g grated cheese (Edam, Gouda, mozzarella, etc.) or pieces of Kiri cheese
• Olive oil for frying
• 2 lemons (for serving)

Optional:

• Harissa
• Sliced onion

Preparation:
Peel and dice the potatoes, then cover them with water in a saucepan. Cook until tender. Drain, then mash with a pinch of salt, pepper, and a drizzle of olive oil. Drain the tuna and crumble it onto a plate.

Place a sheet of brick dough on the work surface, keeping the others in their packaging to prevent drying. On the sheet, place a small amount of mashed potatoes in a circle at the center. Add some crumbled tuna, parsley, onion, and a few capers.
Crack an egg in the center and sprinkle grated cheese on top. Fold the sheet in half to enclose the filling, preventing it from escaping during cooking.

Heat oil in a large pan over medium heat. Lift the brick by the folded side facing up to prevent the egg from escaping, then lay it flat in the oil. Press with a fork on the opening to keep it closed while it seals.
Fry the bricks on both sides until golden and crispy.Note: Cook on high heat for quick browning if you want to keep the egg runny, or on medium heat for longer cooking and a firmer egg. Drain on a rack to remove excess oil and cook the other prepared bricks as you go.
Serve the Tunisian bricks hot, accompanied by lemon wedges for a touch of freshness.