Brik

Name: Brik
Yield: makes 4 servings
Ingredients: One 6-ounce can tuna, preferably packed in olive oil, drained, optional; 3 tablespoons chopped fresh parsley leaves; 3 tablespoons fresh lemon juice; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 4 warka, phyllo, or egg roll sheets, thawed if frozen; Corn, grapeseed, or other neutral oil for frying; 4 small eggs; 1 lemon, cut into quarters

December 14, 2011

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.

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