If you’ve ever heard of Tunisia, then you’ve probably heard of Brik. It’s one of the best things invented, ever… Ok. I might be bias, but still, try it for your self. It’s tasty and full of flavour, light and still fulfilling, and once you’ve mastered the art of getting it not to break (because the ‘dough’ is so thin) it’s as easy as pie!
Ok, here goes:
Ingredients (for 2 briks)
- 2 Eggs
- 1/2 Can of tuna (oil based)
- 2 Tablespoons parsley
- 1 Potato
- 1 Tablespoon Capers
- 5 Tablespoons of olive oil
- 1 Lemon
When I’m making something from a recipe, I like to prepare everything in advance. For this recipe that’s especially important because at some point in the recipe you have to be very quick!
- Cut the potatoes in very small pieces and cook them in some water en salt.
- Cut the parsley in small pieces (sometimes I use a scissor which is quicker)
- Use half of a can of tuna and get rid of the oil.
- Lay out capers, salt and peper.
- About the sheets: I use the original brik sheets. This is not available everywhere and I get mine directly from Tunisia. Another option is to use sheets that are also used for eggrolls; those are thicker but will do the trick.
- Get the oil to heat up in a frying pan.
- Get a plate and lay out the sheet and put the half of the potato, half of the parsley, half of the tuna and half of the capers on there.
- And this is where you need to be quick: the egg. Once you put the egg with the rest of the ingredients, you don’t have much time to transport it to the pan. So make sure your plate is close to the pan. Break the egg over the sheet and the rest of the ingredients. Take both sides of the sheets gently and transport it quickly to the frying pan. My trick here is to let go of one of the sides and get the other the stick to the firs side: making a half moon shape. With a spatula, you push the 2 sides together around the ingredients. You do this to make sure the egg doens’t go running out.
- The brik is ready when it’s golden brown and the egg is still a little runny.
- Cut the lemon in 4 pieces and pour the juice of a quarter all over the brik.