Brick Pastries with Egg and Tuna Recipe
Brick Pastries with Egg and Tuna
Flavors of Tunisia
Total time: 15 to 30 minutes
Difficulty: Average
Chef's Note

NB: The brick pastries should be fried one at a time after the raw egg is added.

The folding technique for the brick is somewhat complicated; you could also simply fold the sheet into a half moon for an attractive effect.

For 4 servings

- 4 eggs
- 4 sheets of malsouka or brick pastry
- 1 small can of tuna in olive oil
- a handful of capers
- 1 onion
- 1 tbsp. chopped parsley
- salt and pepper
- vegetable oil for frying
- 1 lemon, sliced
  1. Chop the onion finely.
  2. Mash the tuna on a plate with a fork.
  3. Cook the onion over medium heat with a little water until tender and translucent.
  4. Turn off the heat and add the parsley.
  5. Place the mixture in a bowl and add the tuna and capers.
  6. Place a circle of the filling in the center of each sheet of brick.
  7. Fold the 4 edges in to form a square (or use the other technique suggested in the chef's notes).
  8. Add the whole egg (white and yolk) to the middle of the filling, adding a pinch of salt and pepper.
  9. Fold the sheet in half diagonally to form a triangle.
  10. Drop into hot oil, being carefully not to pierce the brick, which is very fragile.
  11. Immediatley baste the top of the brick with hot oil, using a fork or spoon to stick the two edges of the triangle together.
  12. Carefully remove the pastry from the oil with a spatula and drain on paper towel.
  13. Serve hot with lemon wedges.
More recipe ideas

A recipe in special collaboration with Neyla Chehimi

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