Brik (Egg In Pastry)

Recipe By:
Grover
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  • Total Time 15 min Ico-add
  • Yield 4 Servings
  • Level Medium

A recipe of tuna and egg turnover. Very nice!
 

Ingredients

  • One 6-ounce can tuna, preferably packed in olive oil, drained
  • 3 tablespoons chopped fresh parsley leaves
  • 3 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 warka, phyllo, or egg roll sheets, thawed if frozen
  • Corn, grapeseed, or other neutral oil for frying
  • 4 small eggs
  • 1 lemon, cut into quarters
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Directions

  1. 1. Mix the tuna (optional), parsley, lemon juice, salt, and pepper.
  2. 2. Use a pair of scissors or a jar to cut the wrappers into 4 to 5 inch circles (squares will work too) and moisten the edges very lightly with drops of water.
  3. 3. Put about 1/2 inch of oil in a medium skillet or wide saucepan and turn the heat to medium-high.
  4. 4. Divide the tuna mixture among the wrappers. Working quickly, crack an egg on top of each, fold into a semicircle, and seal the edge tightly.
  5. 5. When the oil shimmers, fry the briks, two at a time, until golden brown, turning once; total cooking time will be less than 2 minutes per brik.
  6. 6. Serve hot with lemon wedges.