Brik à l'Oeuf

Name: Brik à l'Oeuf
Total time: 25 min
Yield: 4
Cuisine: Tunisian
Ingredients: 4 Malsouka or brik pastry sheets; 4 Eggs; 160 g Tinned tuna, drained; 1/2 Onion, finely chopped; 15 g Flat-leaf parsley, chopped; 1 tbsp Capers; 1 tsp Harissa; 300 ml Oil for shallow frying

A whole egg slipped into a paper-thin pastry with tuna and parsley, folded and fried for barely a minute so the shell shatters and the yolk runs when you bite it.

မူလအရင်းအမြစ်

ချက်ပြုတ်နည်း — Tunisian street kitchens · 🏺 Traditional · The counter-and-cart side of Tunisian food — fried to order, eaten standing, and hotter with harissa than any tourist expects.

Tunisian · street classic — An ownerless traditional dish, so no cook is credited. The cited article confirms brik as a thin pastry parcel, most famously filled with egg and tuna in Tunisia, and situates it in the wider börek family. This recipe is the Tunisian brik à l'oeuf specifically. Quantities and method here are this book's own.

Wikipedia တွင် နောက်ခံအချက်အလက် ↗

ချက်နေပုံ ကြည့်ရန် · ဗီဒီယို 3 ခု

Recipes are Simple Tunisian Cuisine In English SoDelicious

⏱ 25 မိနစ်🍽 4 ယောက်စာ🔥 340 kcal🇹🇳 Tunisia🌶️

ဟာလာငါးသာစားနို့ထွက်ပစ္စည်းကင်းအခွံမာသီးကင်း

ပါဝင်ပစ္စည်းများ

ယောက်စာ

🛒 ပါဝင်ပစ္စည်းများ ဝယ်ရန်

မီးဖိုချောင်တွင် အမြဲရှိသည်များကို ချန်ထားသည် — အမှန်တကယ် ဝယ်ရမည့်အရာများသာ။

★ သည် ရှာရခက်သည် သို့မဟုတ် အစားထိုး၍ မရဟု ချက်ပြုတ်နည်းက ဆိုသော ပါဝင်ပစ္စည်းကို ပြသည်။

အဆင့်များ

Mix the tuna, onion, parsley, capers and harissa. Season lightly — the tuna is already salty.
Heat 1.5 cm of oil in a wide pan to 180 °C. Have a slotted spoon ready before you start folding.
Lay one pastry sheet on a plate, spoon a quarter of the filling onto one half and make a well in the middle.
Crack an egg into the well, fold the pastry over into a half-moon and press the edges shut.
💡 Work fast and fry it immediately — the egg white soaks the pastry within a minute and it will tear as you lift it.
Slide it into the oil and fry 45–60 seconds a side, spooning hot oil over the top, until golden and blistered.
Drain briefly and eat at once, with lemon. The yolk must still be liquid.

💡 အကြံပြုချက်များ

Eat it Tunisian-style: hold it by one corner, bite the opposite corner first and catch the yolk. There is no dignified method.
Overcooking by 30 seconds sets the yolk and the dish loses its whole point.
Vegetarian version: swap the tuna for mashed potato with parsley — a common Tunisian variant in its own right.