Egg and Tuna Bricks (Crispy Tunisian Briouates)
Indulge in these golden, crispy Tunisian bricks, where the runny egg meets the spicy, flavorful tuna and spices. It's a staple of Ramadan evenings and convivial appetizers, embodying the generosity of Tunisian cuisine. In Tunisia, we love playing with textures and contrasts—here, the crunch of the brick, the creaminess of the mash, and the softness of the egg. Did you know that Tunisian cuisine is distinguished by its generous use of harissa and spices like tabil, unlike Moroccan cuisine which favors sweet-savory? Prepare these little delights for your guests: they'll ask for more!
Ingredients
- Brick pastry sheets8
- Tuna in oil (drained)200 g
- Eggs4 large
- Potatoes (cooked and mashed)2 medium
- Onion (finely chopped)1 small
- Fresh cilantro (chopped)2 tablespoons
- Harissa1 teaspoon
- Ground cumin1/2 teaspoon
- Salt and black pepperTo taste
- Vegetable oil (for frying)500 ml
- Lemon (cut into wedges for serving)1
Instructions
- 1
In a bowl, mash the flaked tuna with the mashed potatoes, onion, cilantro, harissa, cumin, salt, and pepper. Mix well.
- 2
Crack each egg into a small ramekin, keeping the yolk whole (the white will be used). Set aside.
- 3
On a brick pastry sheet, place a heaping spoonful of the tuna filling in the center, then make a well and place an egg yolk on top. Moisten the edges with a little egg white to seal.
- 4
Fold the sheet into a triangle (or half-moon) shape by bringing the edges to the center, then press to close well.
- 5
Heat the oil to 170°C. Fry the bricks (2-3 minutes per side) until golden and crispy.
- 6
Drain on paper towels and serve hot, accompanied by lemon wedges.
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