Tunisian Brik with Harissa and Tuna Filling

Crispy pastry with a spicy, savory filling

A delightful North African pastry, perfect as an appetizer or snack, filled with tuna, potatoes, and a bold harissa punch.

1 h 15 min
6
Intermediate

Ingredients

For the Filling

200g canned tuna

drained

1 medium potato

boiled and mashed

2 tablespoons harissa paste

1 tablespoon capers

chopped

2 tablespoons fresh parsley

chopped

Salt and pepper

to taste

For the Pastry

8 raw brik pastry sheets

(or spring roll wrappers)

1 egg per brik

(optional)

For Frying

Vegetable oil

for frying

Preparation

Preparing the Filling

Combine ingredients

In a bowl, combine the mashed potatoes, tuna, harissa, capers, and parsley.

Season

Season with salt and pepper to taste.

Mix filling

Mix thoroughly until well combined.

Preparing the Pastry

Lay pastry sheet

Lay a brik pastry sheet on a flat surface.

Add filling

Place a spoonful of the filling in the center of the sheet.

Add egg (optional)

If using, make a small indentation in the filling to crack an egg into it.

Ensure pastry edges are sealed to prevent filling leakage. A little beaten egg can work as an adhesive for sealing edges.

Cooking Process

Filling the Pastry

Carefully fold over the pastry to create a triangle and seal edges.

Frying the Briks

Heat oil in a deep pan and fry each brik until golden brown and crisp.

Draining Excess Oil

Place fried briks on a paper towel to remove excess oil.

Plating & Serving

Tunisian Brik with Harissa and Tuna Filling

FaUtensils

Plating

Arrange the crispy briks on a platter alongside a small bowl of extra harissa sauce for dipping.

Sauce Pairings

Harissa sauce

Fiery, spicy Tunisian condiment

Lemon wedges

To add a zesty finish

Garnishes & Accompaniments

Fresh mint leavesChopped cilantro

Perfect Sides

Tunisian salad (Taktouka)

Warm chickpea soup