← Nouns Cooking · Moroccan

Ingredients

• 4 sheets brick (malsouka) pastry sheets, or large spring roll wrappers
• 4 Eggs
• 1 can tuna in oil (160 g can), drained and flaked
• 1 tbsp Capers, chopped
• 3 tbsp Parsley, finely chopped
• ½ Onion, very finely chopped
• 1 tsp Harissa
• ¼ tsp Black pepper
• 250 ml vegetable oil, for shallow-frying
• 1 Lemon, in wedges

Method

1. Mix the tuna, capers, parsley, onion, harissa and pepper.
2. Heat 1.5 cm of oil in a frying pan over medium-high heat to about 180°C (350°F).
3. Lay one pastry sheet on a plate. Spoon a quarter of the filling onto one half, make a little well in it and crack an egg into the well. Fold the pastry over into a half-moon and press the edges.
4. Slide it straight into the oil and fry for 1–2 min per side, spooning hot oil over the top, until golden and crisp but the yolk is still soft. Drain on kitchen paper and repeat with the rest.
5. Eat at once, holding the corners, with lemon squeezed over.

Tips

• Make them one at a time: the egg makes the pastry soggy if it waits.
• The yolk stays runny; fry a minute longer for pregnant guests or small children. Contains wheat, egg and fish.

Sources

Written in our own words after cross-checking these recipes:

196 flavors taste.com.au The Mediterranean Dish