Tunisian Brik with Gluten-Free Phyllo Dough

Ingredients

• 4 sheets Gluten-Free Phyllo Dough
• 2 large Eggs
• 4 oz Canned Tuna (in oil, drained)
• 1 tbsp Capers
• 1 tsp Harissa Paste
• For frying amount Olive Oil
• To taste amount Salt
• To taste amount Black Pepper

Instructions

1. 1Lay one sheet of the 4 sheets Gluten-Free Phyllo Dough flat on your work surface. Lightly brush this sheet with olive oil.
2. 2Place a second sheet of the 4 sheets Gluten-Free Phyllo Dough directly on top of the first sheet. Lightly brush the top of this second sheet with olive oil.
3. 3Make a small well in the center of the layered phyllo dough. Carefully crack one of the 2 large Eggs into this well.
4. 4Add half of the 4 oz Canned Tuna (in oil, drained), half of the 1 tbsp Capers, and half of the 1 tsp Harissa Paste on top of the egg. Season with a pinch of the Salt and a pinch of the Black Pepper.
5. 5Carefully fold the edges of the phyllo dough over the filling to create a sealed parcel, forming a triangle or square shape. Repeat steps 1-5 to create a second parcel using the remaining phyllo sheets, egg, tuna, capers, harissa, salt, and pepper.
6. 6Pour enough Olive Oil into a 10-inch skillet to generously coat the bottom. Heat the oil over medium heat until it shimmers, approximately 350°F (175°C).
7. 7Carefully place one filled brik parcel into the hot oil. Fry for 3 to 4 minutes on each side, until the phyllo dough is golden brown and crispy. Remove the cooked brik from the skillet and place it on a plate lined with paper towels to drain any excess oil. Repeat this step with the second brik parcel.
8. 8Serve the Tunisian Brik immediately.

Substitutions

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