Like Moroccan briouat, Tunisian briks use warka, a phyllolike wrapper, to contain a filling. This one is most commonly filled with a whole egg—a spicy sort of poached egg in a thin, crisp shell—rather great. Tuna is a nice complement to the egg filling, but you can do without it. These are best eaten hot, but beware of egg running onto your shirt—which is exactly what happened to me. If you use warka or phyllo, keep it covered with a damp cloth while you work. Egg roll wrappers need no special treatment, but they’re not as thin or crisp.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Mix the tuna, if you’re using it, parsley, lemon juice, salt, and pepper. Use a pair of scissors or a jar to cut the wrappers into 4- to 5-inch circles (squares will work too) and moisten the edges very lightly with drops of water.
Step 2
Put about 1/2 inch of oil in a medium skillet or wide saucepan and turn the heat to medium-high. Divide the tuna mixture among the wrappers. Working quickly, crack an egg on top of each, fold into a semicircle, and seal the edge tightly.
Step 3
When the oil shimmers, fry the briks, two at a time, until golden brown, turning once; total cooking time will be less than 2 minutes per brik. Serve hot with lemon wedges.
