Tunisian Cooking Lesson 2: Brik

Brik is kinda like a fried bureka, and it is awesome.

You will need:
chopped parsley
cheese, I think a shredded mozzarella will work (not fresh)
canned tuna (some people use shrimp or just leave out this ingredient altogether)
an egg, 1 per brik
oil
a lemon
and brik dough, which looks like this:

I did a little bit of research and it looks like it might be available in the US under the name Warka, malsouka, or feuilles de brick.

You can also buy them from Amazon at:
http://www.amazon.com/Feuilles-Brick-Dough-10-sheets/dp/B0001217R2/ref=pd_bbs_sr_1?ie=UTF8&s=gourmet-food&qid=1204408409&sr=8-1

Or try to make your own, which is supposedly very hard.
Or you can use spring roll wrappers, which are supposedly close enough. Phyllo dough will not work since it is too brittle.

Anyway, you first want to wilt the parsley in a pan with a bit of olive oil. Take it off of the burner and put in the canned tuna and mozzarella cheese, and a pinch of salt and pepper. I would say there should probably be equal amounts of parsley and cheese, and slightly less tuna.


Then take the brik sheet and fold in the sides so that it forms a square which is around 5"x5". Fold this in half to form a triangle
Unfold it back into a square, and put in 1-2 tablespoons of the parsley mixture. Then crack an egg directly on top of it, and fold it back into a triangle. Immediately place the brik in a pan of hot oil (you're not deep frying) for around half a minute or less on each side. The trick is to cook the white of the egg, but to keep the yolk runny.


Serve immediately with lemon juice squeezed on top. You know you are a true Tunisian when you can eat it with without letting the yolk fall out.