Tunisian Brik

Ingredients

• 2 medium waxy potatoes, such as Yukon gold
• 1 can (5 oz) canned tuna in water, drained
• ½ small yellow onion
• ¼ cup loosely packed fresh cilantro
• 2 teaspoons harissa paste
• 1 tablespoon capers, rinsed
• 4 whole large eggs
• 8 sheets phyllo pastry sheets, thawed if frozen
• 3 tablespoons extra-virgin olive oil, divided
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 cup vegetable oil for frying

Instructions

1. 1

   Place 2 medium waxy potatoes in a small saucepan and cover with cold, salted water. Bring to a boil over medium-high heat and cook until a sharp knife slides through with no resistance, about 10-12 minutes. Drain, let cool slightly, then peel and cut into 1/4-inch dice — you want small, uniform pieces that will cook evenly and fit easily into the phyllo.

2. 2

   While the potatoes cook, finely dice 0.5 small yellow onion — you want pieces about the size of a lentil so they distribute evenly throughout the filling. Roughly chop 1 can (5 oz) of canned tuna that has been drained of water, breaking apart any large clumps with a fork. Finely chop 0.25 cup of fresh cilantro leaves (discard thick stems). Have 1 tablespoon of rinsed capers ready.

3. 3

   In a medium bowl, combine the cooled diced potatoes, tuna, diced onion, cilantro, capers, and 2 teaspoons of harissa paste. Season with 0.5 teaspoon of kosher salt and 0.25 teaspoon of freshly ground black pepper. Gently fold everything together until well mixed — the harissa will tint everything a warm orange-red and bind the filling with its spiced heat.

4. 4

   Lay one phyllo sheet on a clean, dry work surface with a long edge facing you. Brush the entire surface lightly with about 1/4 teaspoon of the 3 tablespoons of extra-virgin olive oil — use a pastry brush and work gently so the phyllo doesn't tear. Layer a second phyllo sheet on top and brush it lightly with another 1/4 teaspoon of oil.

5. 5

   Spoon 3 tablespoons of the tuna-potato filling onto the phyllo, centered about 2 inches from the bottom long edge and 1 inch from the left short edge. Make a small well in the filling with your fingertip and crack 1 of the 4 large eggs into it — the raw egg yolk will enrich the brik and create a creamy center when fried.

6. 6

   Fold the left and right short edges of the phyllo inward about 1 inch over the filling, then fold the bottom long edge up and over the filling, creating a tight, rectangular envelope. Roll the whole package upward and away from you, keeping it as snug as possible — the tighter the roll, the more the filling stays contained during frying. The phyllo should be sealed on all sides with no gaps where oil can seep in. Repeat this process with the remaining 6 phyllo sheets, 3 more eggs, and the rest of the filling to make 4 briouats total.

7. 7

   Pour 1 cup of vegetable oil into a 10-inch deep skillet or small saucepan. Heat over medium-high heat until the oil reaches 325°F on an instant-read thermometer — it should shimmer and ripple across the surface, but not smoke. If you don't have a thermometer, test by dropping a small piece of phyllo into the oil; it should sizzle gently and turn golden in about 30 seconds. Too hot and the phyllo burns before the egg cooks; too cool and they absorb too much oil.

8. 8

   Carefully place 2 briouats seam-side down into the hot oil. They will sink slightly, then float as they puff — this happens in about 1-2 minutes. Fry for 4-5 minutes total, turning once halfway through with a slotted spoon or fish spatula, until both sides are deep golden brown and crispy. The phyllo should sound papery when you tap it with the spoon — that's your cue the exterior is set and the egg inside is cooked through. Transfer to a paper-towel-lined plate and repeat with the remaining 2 briouats.

9. 9

   Serve the briouats warm, ideally within 5 minutes of frying while the phyllo is still crackling. Serve with lemon wedges on the side for squeezing over the top, and optionally, a small bowl of harissa mixed with a touch of olive oil for dipping. When you bite through, the phyllo should shatter and the yolk should still be slightly warm and jammy in the center.

Tools you’ll need

• small saucepan
• sharp knife
• medium mixing bowl
• fork
• cutting board
• pastry brush
• 10-inch deep skillet or small saucepan
• instant-read thermometer
• slotted spoon or fish spatula
• paper towels

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