KeywordBrick, Brik, Street Food, Tounsiya, Tunisienne
Servings10bricks
AuthorAsma Q.
Equipment
large, wide frying pan
Ingredients
10frozen brickslikely 1 package
1canalbacore tuna, in water
1cupchopped parsley, loosely packed
1cupshredded mozzarella cheese
10eggs (one per brick)
vegetable oil for frying
Instructions
Prep - Open a can of tuna into small bowl, breaking it into small pieces. Have all ingredients ready next to your stove so that you can quickly arrange the fillings for each brick.
Cook Bricks - Heat oil in a large frying pan over medium heat. When hot, put in one brick, quickly add filling mostly onto one half of the brick, careful to leave about a 2 inch margin at the edge. Then use tongs to fold over the empty side. Allow to the edges to cook together then carefully flip to cook through to the other side. You don't want the egg to cook through. You want the yolk to ooze out and meld with the other flavors.
Serve - Enjoy these immediately, warning guests to be careful not to burn their tongues!