0 0
Tunisian Brik

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
8 sheets Malsouka
8 Large eggs
1 bunch Fresh Parsley
1 bunch Green Onion
2 Russet Potatoes
2 tbs Parmesan Cheese
2 cans Tuna
Salt
Black Pepper
Vegetable Oil

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Tunisian Brik

A flavorful and delectable Tunisian Brik recipe. Made with tuna, potatoes and a delicious runny egg, this is dish is heaven.

Features:
    Cuisine:

    Ingredients

    Directions

    Share

    A flavorful and delectable Tunisian Brik recipe. Made with tuna, potatoes and a delicious runny egg, this is dish is heaven. If you never had tried one of those before, you should definitely try this recipe as soon as possible. Indeed, I’ve discovered this recipe not so long ago and now I can’t get enough! We use in this recipe malsouka but if you can’t find any at the store, feel free to use some egg roll wrappers. I hope you will enjoy this Brik recipe as much as me. Also, don’t forget to let me know what you think of this recipe in the comments below.

    for more Tunisian recipes, visit our Tunisian section.

    You think you have a recipe that deserve to be published? Do it here : Publish recipe


    (Visited 30 times, 1 visits today)

    Steps

    1
    Done

    Boil and mash your potatoes. Chop your green onions and parsley. Set aside.

    2
    Done

    Separate and fold the malsouka into triangle shapes. Since these are round, the easiest way is to fold in 4 edges to make somewhat of a square, then fold one corner of the square across to the opposite one to create a triangle. Set these aside and keep covered well until ready to use so they don't dry out.

    3
    Done

    In a bowl mix together all the other ingredients and set aside.

    4
    Done

    Heat a frying pan with about a half inch of vegetable oil on just over medium heat and make sure its hot enough to fry before you start assembling your brik.

    5
    Done

    In a plate, place your square wrapper, and line two of the edges with the parsley/tuna mixture making sure they connect. This will serve as a border to keep the egg in place. Sprinkle the center of the wrapper with a little salt and pepper and carefully crack your egg right on top of the salt and pepper. Fold over the top of the wrapper and using the plate, gently slide it into the oil. Use a spoon to gently press the brik closed and to spoon some of the hot oil onto the side not submerged into the oil. While it cooks on one side, you can make a second brik and cook them at the same time.

    6
    Done

    Let the brik fry for about 2-3 minutes or until a nice golden brown before flipping to the other side and repeat. Tunisian brik is traditionally made with a runny egg. To achieve this, you will want to be careful how long you leave the brik in the frying oil, and it will take some trial and error.

    S

    I just want to share my love of food.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Kibbeh
    previous
    Kibbeh
    Lobster Roll
    next
    Lobster Roll
    Kibbeh
    previous
    Kibbeh
    Lobster Roll
    next
    Lobster Roll

    Add Your Comment