Brik à l’Oeuf

Name: Brik à l’Oeuf
Yield: serves 1
Ingredients: 1 or 2 sheets fillo pastry; Vegetable oil for frying; 2 tablespoons chopped onion, fried; 3 tablespoons mashed canned tuna; 1 tablespoon chopped parsley; Salt and pepper; 1 egg; 3 tablespoons grated cheese; 3 or 4 mushrooms, sliced and sautéed lightly in butter or oil; 1 tablespoon finely chopped flat-leaf parsley; Salt and pepper; 1 egg

December 9, 2011

These Tunisian fried parcels in a crisp casing of ouarka (see page 125) are ubiquitous appetizers in North African restaurants. You can use fillo to make them, although it is not quite the same. They should be served immediately, as soon as they come out of the frying oil.

Recipe notes

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