Tunisian Tuna-and-Egg TurnoverRomulo Yanes
Brik
The old joke is that brik turns into a brick if the pastry (in Tunisia, malsuqa) is not thin enough. We found spring-roll wrappers had just what the dish required — they are delicate but sturdy enough for the eggy stuffing.
Cooks' notes:
·To take the temperature of a shallow amount of oil with a flat-framed metal deep-fat thermometer, put bulb of thermometer in skillet and turn thermometer facedown, resting other end (not plastic handle) against rim of skillet. Check temperature frequently.
·Tuna mixture can be made 4 hours ahead and chilled, covered.
·Each brik must be fried shortly after cracking egg onto wrapper so wrapper does not become too soggy to lift.
·You may want to fully cook the yolks if salmonella is a problem in your area.
