The most traditional brik recipe is warka pastry filled with tuna and egg, folded over and fried. They can also be filled with kefta (meatballs), tchaktchouka (tomato marmalade) or potatoes. Spring roll pastry is the closest consistency I have found to warka but you can also use filo.
- sunflower or other vegetable oil for frying
- 6 sheets warka or 6 X 21cm sq sheets of spring roll pastry or fillo
- 200g tinned or fresh chopped tuna
- 6 eggs
- an onion, minced
- 4 tbsp chopped flat leaf parsley
- 4 tbsp chopped coriander
- sea salt
- powdered cumin
- dried chilli flakes
- 1 egg white, beaten
- lemon quarters for serving
Heat the oil in a shallow fry pan.
Lay a pastry sheet on an oiled plate. Fold in two to mark it then open out. Put 2 spoons of tuna on one half and make a well in the centre. Into this break an egg. Sprinkle on some onion, coriander and parsley and season with salt, a pinch of cumin and chilli to taste.
Brush the edges of the pastry with egg white, fold over into a triangle and press the sides together.
Slide the brik into the hot oil and fry for about a minute on each side till golden. Drain on paper towels and serve immediately. Squeeze lemon juice over.