Ingredients

Method

In a large bowl, combine the semolina, olive oil, and salt. Gradually add the warm water while mixing until a dough forms.

Knead the dough on a floured surface for about 10 minutes, until it becomes smooth and elastic.

Divide the dough into small balls, about the size of a golf ball. Roll out each ball as thin as possible into a circular shape.

Let the dough circles dry for about 2 hours on a clean kitchen towel. Once dry, the pastry can be used immediately or stored for later use.

Filling and Cooking

Place a spoonful of tuna, a few capers, and some chopped parsley on one half of a Brik pastry circle. Make a well in the center and crack an egg into it. Season with salt and pepper.

Fold the other half of the pastry over the filling to create a half-moon shape. Press the edges together to seal.

Heat the vegetable oil in a deep frying pan. Fry the Brik in the hot oil until golden brown on both sides, about 2-3 minutes per side.

Drain the Brik on paper towels and serve immediately. Repeat with the remaining pastries and filling.