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Traditional Tunisian Brik à l'Oeuf (Crispy Pastry Pocket with Runny Egg, Tuna, and Parsley)
The iconic Tunisian Ramadan specialty: whisper-thin warka pastry folded around tuna, salty capers, fresh flat-leaf parsley, harissa, and a raw whole egg, flash-fried until shatteringly crisp with a rich runny yolk.
Prep
15 min
Cook
10 min
Total
25 min
Ingredients
servings
4
- Round brik or warka pastry sheets4 pc
- Fresh whole eggs4 pc
- Canned tuna in oil drained160 g
- Fresh flat-leaf parsley finely chopped30 g
- Capers drained1 ½ tbsp
- Authentic Tunisian harissa paste1 tsp
- Vegetable oil for shallow frying100 ml
- Lemon wedges for serving1 pc
- Salt and freshly ground black pepper3 g
Preparation Steps
1
Lay one brik sheet on a flat plate. Place a mound of flaked tuna, fresh parsley, capers, and a smear of harissa in the center, shaping a small nest.
2
Carefully crack a whole raw egg directly into the center; season with salt and pepper. Swiftly fold sheet over into a half-moon turnover.
3
Slide package immediately into medium-hot shallow oil. Fry for 1.5 to 2 minutes per side until bubbling and deeply golden, keeping yolk runny. Drain on paper towels and serve piping hot with fresh lemon wedges.
Cooking Journal
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Nutrition Facts
per servingCalories
310
Protein
18g
Carbohydrates
20g
Fat
17.5g
Allergens
GlutenEggsFish
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional Middle Eastern & North African Gastronomic Archives / Public Domain Cookbooks (Historic Culinary Archives & Public Domain Heritage Collections)
Legal status: Public Domain (Traditional Heritage / CC0-compatible) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
