Brik recipe

A sheet of thin brik pastry folded over tuna, capers, parsley and a whole raw egg, then fried so the yolk stays runny.

25 minutesmedium8 ingredients

Ingredients

• 8 brik pastry
• 200 g tuna
• 50 g capers
• 30 g parsley
• 4 eggs
• 100 ml olive oil
• 1 tsp salt
• 1 tsp pepper

How to make Brik

1. In a mixing bowl, combine 200 g of tuna, 50 g of capers, 30 g of chopped parsley, 1 tsp of salt, and 1/1 tsp of pepper. Stir until well blended.
2. Prepare a brik pastry by laying it flat on a clean surface.
3. Take a spoonful of the tuna mixture and place it in the center of the pastry, being careful not to overfill it.
4. Carefully crack 1 egg over the filling on each pastry, so the yolk remains intact.
5. Fold the pastry over the filling to form a triangle shape with a tight seal.
6. Heat 100 ml of olive oil in a large skillet over medium heat until it shimmers.
7. Fry the brik in the hot oil for about 3-4 minutes on each side, until they turn golden brown and crispy.
8. Once cooked, remove them from the skillet and place on paper towels to drain excess oil. Serve hot.

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