These tuna briks are an iconic recipe of traditional Tunisian cuisine.
The other name of briks is malsouka. Malsouka is of Tunisian origin. It is a very fine sheet of dough which is partially cooked. It is very easy to get briks in France but they are not easy to find outside of Europe and North Africa.
There are dozens of briks recipes, some of them often seen on the tables of iftar, the first meal after sunset during the month of Ramadan.
The most famous versions of briks are prepared with beef, turkey, chicken, chicken liver, as well as tuna. The two most common shapes are the triangles and the cigars. I chose the triangle shape for my briks as this is the one used most often for the tuna briks.
They often appear in the “assiettes anglaises” (dish with various snacks) during celebrations. These assiettes anglaises included minina (omelette), pickled vegetables, fava beans and other dishes served as appetizers during these festivities.
The addition of cheese in the tuna brik recipe is fairly contemporary and has gained in popularity in recent years.
- 10 sheets brick dough
- 1 large potato , boiled and peeled
- 2 eggs
- 1 (5 oz. / 150 g) can tuna (in water)
- 3 oz. grated cheese
- ½ bunch parsley , finely chopped
- A few mint leaves , finely chopped
- Vegetable oil (for frying)
- Lemon (for garnishing)
- Mix all the ingredients in a bowl.
- Cut the sheets of brik in half. They are usually sold in round shapes but the briks I used in the photos are square.
- Place some of the filling on one side. Fold the brik over several times to form a triangular shape.
Deep fry 3 to 4 briks at a time until briks are golden brown, about 5 minutes.
- Serve with lemon or even harissa.