The great Tunisian classic: a crispy malsouka wrapper filled with potato, tuna, capers, parsley, onion, harissa, and a still-runny egg yolk. Two generous bricks make up a main portion.
Ingredients
- 8 sheets Tunisian malsouka wrappers
- 8 pieces medium fresh eggs
- 600 g starchy potatoes
- 280 g canned tuna in water, drained weight
- 160 g yellow onion
- 1 bunch fresh flat-leaf parsley
- 40 g drained pickled capers
- 2 tbsp Tunisian harissa
- 1 l neutral oil for frying
- 2 pieces lemons
- 1 tsp fine salt
- 4 pinches ground black pepper
Method
- Boil the whole, unpeeled potatoes in a pot of salted water until a knife easily pierces them. Drain, peel while still hot, then mash coarsely with a fork. Let them cool completely so the steam does not make the wrappers soggy.
- Thoroughly drain the tuna and flake it. Peel the onion and chop it very finely. Pick the parsley leaves, wash and dry them, then finely chop. Coarsely chop the capers.
- Combine the potatoes, tuna, onion, parsley, and capers. Season with salt and pepper. Mix without turning the filling into a purée: it should remain supple and slightly textured.
- Pour the oil into a wide, high-sided skillet and heat over medium-high heat. Prepare a plate lined with paper towels and keep the lemon wedges nearby.
- Place a malsouka wrapper in a shallow bowl. Spread a little harissa in the center, then arrange a portion of the filling in a ring, leaving a clear well in the middle. Crack an egg into this well without breaking the yolk.
- Immediately fold the wrapper over the filling to form a turnover. Gently press the edges with your fingers, then slide the brick into the hot oil, open side first to seal the wrapper.
- Spoon hot oil over the top as it cooks. When the first side is well browned and blistered, carefully flip the brick with two spatulas. Briefly brown the other side: the wrapper should be crispy, the white set, and the yolk still runny.
- Drain the brick by holding it vertically over the skillet, then place it on the paper towels. Repeat the process, assembling each brick only right before frying it, otherwise the egg and filling will soften the malsouka.
- Serve immediately with the lemon wedges. Each guest squeezes lemon directly onto the bricks right before breaking them open.
Nutrition
Per serving
- Energy
- 665 kcal
- Protein
- 38.96 g
- Carbohydrate
- 54.54 g
- Fat
- 33.58 g
- Fibre
- 6.35 g
- Calcium
- 35.16 mg
- Iron
- 1.72 mg
- Magnesium
- 25.9 mg
