North African Brik with Tuna and Cilantro

1. 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.

2. 2

   Fold in the hard-boiled eggs, cilantro, onion, creme fraiche or sour cream, pine nuts, and salt and freshly ground pepper.

3. 3

   Taste, and adjust seasonings.

4. 4

   Place a teaspoon of the filling along one side of each wrapper.

5. 5

   Using your finger, brush the edges of the wrapper with the beaten egg and fold over to enclose the filling.

6. 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.

7. 7

   Put all the turnovers on a baking sheet, and refrigerate or freeze until ready to fry.

8. 8

   Heat at least 2 inches of oil in a wok or large saute pan until the oil reaches about 375 degrees.

9. 9

   Fry the brik in batches for 1 to 2 minutes on each side, or until golden.

10. 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.

11. 11

    To make potato brik, boil 2 pounds of baking potatoes in salted water until tender.

12. 12

    Drain and mash them, and mix with 1/2 cup chopped fresh parsley and one small finely diced white onion.

13. 13

    Stir in two diced hard-boiled eggs and salt and pepper to taste.

14. 14

    To make egg brik, place a large brik wrapper on a plate.

15. 15

    Sprinkle some tuna and diced parsley on top.

16. 16

    Then break an egg in the center, quickly fold the wrapper in half, and slide into the hot oil.

17. 17

    Serve with harissa (see page 33) and preserved lemon (see page 171).

* Per serving · 4 servings · Values may vary.