A crisp, paper-thin malsouka pastry parcel folded around egg, tuna or minced meat and parsley, then flash-fried until the egg yolk stays soft inside — Tunisia's iconic starter.
Mix the filling
Mix the tuna, onion, parsley, mashed potato, capers, salt and pepper together in a bowl.
Lay out the pastry
Lay one sheet of malsouka pastry flat and spoon a portion of the tuna mixture onto one half.
Add the egg
Make a small well in the center of the filling and crack a whole egg into it.
Fold into a triangle
Fold the pastry over the filling into a triangle or half-moon shape, sealing the edges quickly so the raw egg doesn't leak.
Fry immediately
Slide the brik straight into hot oil and fry until the pastry is golden and blistered but the yolk inside is still soft.
Drain and serve
Lift the brik out carefully, drain briefly, and serve immediately with lemon wedges.
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