Fried Pastry · Egg Parcel

Brik à l'Œuf

📷 Closely related photo — Photo via Pexels/Unsplash — free for commercial use

The trick to eating it properly is getting through the impossibly crisp shell without breaking the still-runny yolk inside.

A whole raw egg, along with tuna, capers, parsley, and sometimes harissa, is wrapped in a sheet of paper-thin malsouka pastry, folded into a triangle, and deep-fried for just a couple of minutes so the yolk stays soft inside the crisp shell. A beloved handheld street food, especially around Ramadan.

Why it's made this way: The malsouka pastry is made and cooked so thin specifically so the whole parcel fries in barely two minutes per side — just long enough to crisp the outside without fully cooking the yolk trapped within.