Pakistani
Chana Chaat
A tangy, refreshing chickpea salad tossed with onion, tomato and a zingy chaat dressing — a…
Tunisian Brik
Crisp filo parcels with tuna, potato, capers and a runny egg yolk inside — a crispy Tunisian classic.
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15 minPrep🔥
10 minCook🍽️
4Serves📊
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Ingredients
- 8 sheets filo or brik pastry
- 2 boiled potatoes, mashed roughly
- 1 can tuna, drained
- 2 tbsp capers
- 2 tbsp chopped parsley
- 4 eggs
- 1 tbsp harissa
- Oil for frying
- Lemon wedges
Instructions
- Mix the mashed potato, tuna, capers, parsley and harissa.
- Lay 2 filo sheets crossed; spread a quarter of the filling in the centre.
- Make a well, crack an egg into it, and fold the filo over carefully to seal — don't pop the yolk.
- Repeat for all four.
- Fry in shallow oil 2 minutes a side until golden and crisp.
- Serve with lemon.
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Tara’s tips
- Be gentle with the eggs — the yolk should stay whole.
- Eat quickly so the yolk stays runny.
Serving suggestions
- Squeeze of lemon is essential.
Storage & reheating
Best fresh — eat immediately.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
What is brik pastry?
A super-thin North African pastry — filo is a good substitute.
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