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The dish's story
A landmark fine-dining restaurant set in a restored 18th-century mansion on the edge of the Tunis medina, celebrated for traditional Tunisian cuisine including fish couscous, brik and grilled seafood.
📋 Top 25 Restaurants🍴 Traditional Tunisian recipe — Dar El Jeld
📋 recipe source: The Mediterranean DishIngredients
- • yellow potatoes, peeled and quartered 1/2 lb (225 g)
- • extra virgin olive oil 2 tbsp, plus ~1/2 cup for frying
- • flat-leaf parsley, finely chopped 1 cup
- • filo / malsouka sheets 8 sheets
- • oil-packed tuna, drained and flaked 1 can (5 oz / 140 g)
- • capers, drained and rinsed 1/2 cup
- • eggs 4
- • kosher salt and black pepper to taste
- • lemon, in wedges 1
Method
- 1 Boil the potatoes in salted water until fork-tender, about 15 minutes, then drain.
- 2 Mash the potatoes with the 2 tbsp olive oil, season with salt and pepper, fold in the parsley, and let cool slightly.
- 3 Set out the flaked tuna and capers in bowls, line a plate with paper towels, and heat about 1/2 cup oil in a frying pan over medium-high.
- 4 Stack 2 filo (malsouka) sheets, fold in half, then fold the sides toward the center to form a square.
- 5 Spoon a quarter of the potato filling onto one corner and press a well into it.
- 6 Crack an egg into the well and top with a spoonful of tuna and capers.
- 7 Moisten the dough edges with water, fold the empty half over the filling into a triangle, and press to seal.
- 8 Slide into the hot oil and fry until golden, about 2-3 minutes per side, turning once (keep the heat high for a runny yolk).
- 9 Drain on the paper towels, repeat with the remaining ingredients, and serve hot with lemon wedges.