Starters
Tunisian brik with egg and tuna
Tuna, parsley and egg are wrapped in thin dough. Brik is quickly fried until crispy and served with lemon.
30 minDifficulty: medium
Servings in this printout: 4
Ingredients
Servings
- 4 sheets filo or malsouka dough
- 160 g tuna fishdrained
- 4 piece egg
- 2 tbsp capersfinely chopped
- 15 g fresh parsleyshredded
- 1 tbsp lemon juice
- 4 dl neutral oilfor frying
- 1 piece lemoncut into wedges, to serve
Method
- Mix the tuna, capers, parsley and lemon juice.
- Place the dough on the work surface. Put a quarter of the tuna filling in the center and make a small depression in it.
- Crack an egg into the recess. Fold the dough into a triangle and press to close the edges.
- Fry the Brik one at a time in 170-degree oil for about 2 minutes on each side. Drain on paper towels.
- Serve immediately with lemon wedges.
Nutrition per serving
Nutrition values have not been calculated for this recipe.
A reliable glycemic load estimate is not available.
Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.
Why is the estimate missing?
- filo or malsouka dough · Suitable nutrition data was unavailable for this ingredient or product.
- capers · The amount could not be reliably converted to grams.
- fresh parsley · A suitable GI value was unavailable for this ingredient.
Notes
- The egg is traditionally left runny inside. Use fresh eggs and fry each brik immediately after filling it.