Tuna & egg brik

Tuna & egg brik

A Month in Marrakesh
David Loftus


Quantity Ingredient
4 sheets warkha pastry
or 8 sheets filo pastry
4 eggs
olive oil, for frying


Quantity Ingredient
2 tablespoons extra–virgin olive oil
1 medium sized onion, finely chopped
250g tinned tuna, drained
1 tablespoon see method for ingredients
1 teaspoon ground cumin
1 teaspoon ground ginger
1 tablespoon capers, drained
1/2 tablespoon Harissa
1 tablespoon flat-leaf parsley, finely chopped
1 tablespoon fresh coriander, finely chopped
sea salt
freshly ground black pepper

Harissa & Yoghurt Dip

Quantity Ingredient
1 tablespoon Harissa
6 tablespoons thick greek-style yoghurt

To serve

Quantity Ingredient


  1. To make the filling, add the olive oil to a pan and fry the onion over a medium heat until softened. Add the remaining ingredients, season generously with salt and pepper, and cook, stirring occasionally, for a further 5 minutes.
  2. To make the dip, mix the harissa and yoghurt in a serving bowl. Set aside until ready to use.
  3. Take a sheet of warkha and fold the sides in about 4cm to make a 24cm square. Place a quarter of the filling in the middle of the pastry, making a slight well to hold the egg so that it does not run out over the filling. Place an egg in the well and fold over the pastry to form a triangle shape.
  4. If using filo pastry, which tends to be a large rectangular shape, cut the eight sheets in half. For each brik, take a stack of four cut sheets and fold them in half to form a square. Make the briks as you do when using warkha pastry, but moisten the edges with a little melted butter or olive oil to make them stick together.
  5. Fill a large frying pan to one-third of the way up the sides with olive oil. Then heat the oil over a medium heat. When hot, carefully drop the briks into the pan and fry for about 5–7 minutes, turning once, until the pastry is golden brown and the egg is just cooked. Depending on the size of your frying pan, you may need to fry the briks in batches. Once all the briks have been fried, transfer to serving plates.
  6. Serve immediately with the harissa & yoghurt dip on the side and a wedge of lemon.
North African
A Month in Marrakesh
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