Brik

• By Andrew Alamango

In a casual environment, brik is eaten with the hands: pick it up with both hands and bite into the centre, without letting the egg dribble out.

For 1 person, you will need:

One sheet of malsouka, a can of good quality tuna chunks, two shallots (peeled and chopped), a handful of capers (chopped), parsley (chopped), one egg, one lemon, harissa (optional – you can now buy it in good supermarkets).

Mix the tuna, parsley, shallots and capers in a bowl and add salt and pepper. Place the mixture at the centre of the pastry sheet (if it’s not round, trim it accordingly) and make an indentation in the little heap. Into this, crack an egg. Fold the pastry over and seal the edges with egg-white. Deep-fry the brik in a couple of centimetres of oil in a shallow pan - just for a couple of minutes on each side. Spoon the hot oil over the brik as you are cooking it. Immediately it is done, remove it from the pan and pat it dry with kitchen paper, to soak up the excess oil. Serve it right away with a squeeze of lemon, and some lemon wedges and a little bowl of harissa to the side.