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1
Put the tuna (I prefer the Cento brand of tuna, which is certified kosher) in a mixing bowl, and break it up with a fork.
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2
Fold in the hard-boiled eggs, cilantro, onion, creme fraiche or sour cream, pine nuts, and salt and freshly ground pepper.
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3
Taste, and adjust seasonings.
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4
Place a teaspoon of the filling along one side of each wrapper.
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5
Using your finger, brush the edges of the wrapper with the beaten egg and fold over to enclose the filling.
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6
Roll up the package like a jelly roll, sealing by pinching the edges with the beaten egg wash to enclose the filling, pinching the ends together and removing as much air as possible.
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7
Put all the turnovers on a baking sheet, and refrigerate or freeze until ready to fry.
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8
Heat at least 2 inches of oil in a wok or large saute pan until the oil reaches about 375 degrees.
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9
Fry the brik in batches for 1 to 2 minutes on each side, or until golden.
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10
Drain on a paper towel and serve immediately, with a dab of harissa on top, or with a bowl of harissa alongside for dipping.
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11
To make potato brik, boil 2 pounds of baking potatoes in salted water until tender.
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12
Drain and mash them, and mix with 1/2 cup chopped fresh parsley and one small finely diced white onion.
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13
Stir in two diced hard-boiled eggs and salt and pepper to taste.
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14
To make egg brik, place a large brik wrapper on a plate.
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15
Sprinkle some tuna and diced parsley on top.
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16
Then break an egg in the center, quickly fold the wrapper in half, and slide into the hot oil.
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17
Serve with harissa (see page 33) and preserved lemon (see page 171).
