Brik

Per serving

Calories

300

Protein

10 g

Carbs

24 g

Fat

18 g

Fibre

1 g

Vitamins and minerals, % of a day’s needs

• Iron16%
• Vitamin D9%
• B1264%
• Zinc12%
• Magnesium8%
• Omega-319%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 4 sheets Warka (or phyllo sheets)
• 2 whole Eggs
• 100 g Canned tuna
• 60 g Onion
• 20 g Fresh parsley
• 0.5 tsp Harissa paste
• 500 ml Vegetable oil for frying
• 1 pinch Salt and pepper

Method

1. 1

   Finely dice 60g onion. Drain 100g canned tuna and flake it with a fork. Chop 20g fresh parsley.

2. 2

   In a bowl, combine tuna, diced onion, parsley, and 0.5 tsp harissa paste. Mix gently.

3. 3

   Lay a warka sheet on a flat surface. Place 2 tbsp of tuna mixture slightly off-centre. Create a small well in the mixture and crack one egg into it.

4. 4

   Fold the pastry corner to corner, then fold the sides in to create a triangular parcel. Repeat with remaining sheets.

5. 5

   Heat oil in a large deep frying pan or wok to 170°C (340°F). Test with a piece of pastry. It should sizzle and brown quickly.

6. 6

   Carefully slide the pastry parcels into hot oil, frying 2 at a time to avoid crowding. Fry for 2 minutes per side until golden and crispy. The egg inside will cook in the residual heat.

7. 7

   Transfer fried brik to paper towels to drain excess oil. Serve hot with lemon wedges and extra harissa on the side.