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Loading...This iconic Tunisian street food features an impossibly thin pastry crisp wrapped around a runny egg, briny capers, parsley, and flaked tuna. Fried until shatteringly golden, each pocket splits open to reveal a silky yolk that mingles with the savory filling. Best eaten piping hot with a smear of harissa and a squeeze of lemon.
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Servings4
Yield4 pastries
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 26 gFat
- 5 gSaturated Fat
- 18 gCarbs
- 1 gFiber
- 1 gSugar
- 19 gProtein
- 520 mgSodium
- 230 mgPotassium
- 75 mgCalcium
- 3 mgIron
- 8 mgVitamin C
- 210 mcgVitamin A
Ingredients
For the filling
- 1 small can (about 100 g) tuna in olive oil, drained and flaked
- 1/4 cup finely chopped flat-leaf parsley
- 2 tablespoons capers, rinsed and roughly chopped
- 1 small shallot, finely minced
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
For the pastry
- 8 thin Tunisian-style pastry sheets (or 16 phyllo sheets)
- 1 large egg, beaten, for sealing
For frying and serving
- About 2 cups neutral oil, such as sunflower or canola, for frying
- Harissa paste, for serving
- Lemon wedges, for serving
Directions
- Stir the drained tuna, parsley, capers, shallot, salt, and pepper together in a small bowl until evenly combined.
- Lay one Tunisian pastry sheet on a clean, dry work surface. If using phyllo, stack two sheets, brush lightly with olive oil, add two more sheets on top, and brush again (4 sheets per pastry).
- Spoon roughly 2 tablespoons of the tuna filling in a small line across one half of the sheet, leaving a 1-inch border. Use the back of a spoon to press a shallow well into the center of the filling.
- Crack one whole egg into a small ramekin, then gently slide it into the well on top of the filling, keeping the yolk intact.
- Fold the empty half of the pastry over to form a half-moon and press the edges firmly together to seal, brushing a little beaten egg along the seam if needed.
- Heat about 1 inch of oil in a wide heavy skillet over medium heat until it reaches 340 to 350°F (170 to 175°C) on a thermometer.
- Carefully lower one pastry seam-side down into the hot oil and fry for 1 to 1 1/2 minutes, until the underside is deep golden. Gently flip with a slotted spatula and fry 1 minute more.
- Lift the pastry out and drain on a double layer of paper towels while you fry the remaining three, working in batches to avoid crowding the pan.
- Serve immediately, while the yolk is still runny, with harissa paste and lemon wedges on the side for squeezing over.
Cook’s Notes
- Keep the oil at 340 to 350°F throughout frying. Too cool and the thin pastry absorbs oil and turns greasy; too hot and the outside burns before the egg sets.
- Crack each egg into a small bowl first and slide it onto the filling; pouring directly from the shell risks breaking the yolk or spilling it onto the seam.
- Fry only one or two pastries at a time so the oil temperature recovers quickly between batches and the shells turn crisp.
- If using phyllo instead of authentic sheets, layer at least 4 thin sheets brushed with oil so the parcel holds the egg without leaking.
- Serve the moment they come out of the oil. The whole point of this pastry is the contrast between the shatteringly crisp shell and the just-cooked, runny yolk.
