Tunisian Dumplings with Egg Filling – Briks a l’Oeuf

Sauté the spring onions in the melted butter until soft, add the capers, parsley, tuna, Parmesan (in case used) salt + pepper, cool. Lay out the pastry sheets and on one half put 1/4 of the filling form each. Beat an egg on each unit. Fold the pastry sheets together. Brush edges with egg white and fold over twice to prevent loosening. Pour 2, 5 inches of oil into a large skillet and heat until hot but not yet smoking. Slide the patties in and brush the tops with the hot oil. Fry until the bottoms are browned. Turn and toast the other side. Drain briefly on paper towels and serve with lemon wedges.

Note: warka dough is the traditional and hard to find Tunisian filo dough.

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