Tunisian Brika

Updated: May 14, 2021

No matter who you are, no matter what you like, you will love brika! Guaranteed.

If you make this recipe, expect that people will ask for another one. They are absolutely delicious.

Brika is actually the first thing that Mehdi cooked for Sandra and also the first thing he cooked for her father, both of them have been in love with him ever since :) There's no way he can enter Sandra's dad's house without promising to make some brika.

They are perfectly balanced with earthy potatoes, spicy harissa, creamy eggyolk, fresh parsley, preserved lemon and capers.

Oh and don't worry about trying not to make a mess, it will be messy for sure :)

Crispy, Spicy, Crunchy

Let's get cookin'

Serves: 4 Prep time: 10 min Total Time: 30 min

Ingredients

Oil to deep fry with

4 Malsouka "leafs" (this is easily found in Tunisia but not in other countries. You could substitute with Phyllo dough)

3 medium sized boiled Golden Potatoes

1 can of Tuna

4 Eggs

1 tbsp Capers

2 tsp Harissa

1/4 preserved lemon

Handful of Parsley

Salt & Pepper to Taste

Lemon to serve

Instructions

Potato mix

1. Boil the potatoes with the peal on. Cut them into smaller cubes, make sure that it's not a complete mash, it should have some good pieces left in there. Cut the preserved lemon into small pieces and shop the parley, then combine them with the potatoes. Add the Harissa, Parsley and Capers. Sprinkle salt and pepper to taste. Set aside.

Assemble

2. Fold in the corners of the Malsouka, put some weight on top of it if it doesn't stay folded. A plate for example.

3. Take a colander and add a layer of household paper inside, this will be used to soak excessive oil from the brika, keep it close to the frying pan so you can easily transfer the brika when it's done.

4. Lay one of the folded Malsouka leafs on a plate and create a small circle with the potato mix. Carefully put the egg yolk in the middle, you don't want it to break! Add some tuna on the potatoes. You can also sprinkle some salt.

5. Carefully fold it into a triangle, by putting two opposite ends together and slowly add it to the hot oil. Using a fork, press down the sides to close the brika - this needs to be done quickly. The brika only needs a few seconds on each side. Transfer into the colander with paper to "oil off".