Brik

• One 6-ounce can tuna, preferably packed in olive oil, drained, optional
• 3 tablespoons chopped fresh parsley leaves
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 4 warka, phyllo, or egg roll sheets, thawed if frozen
• Corn, grapeseed, or other neutral oil for frying
• 4 small eggs
• 1 lemon, cut into quarters

1. Mix the tuna, if youre using it, parsley, lemon juice, salt, and pepper.
2. Use a pair of scissors or a jar to cut the wrappers into 4- to 5-inch circles (squares will work too) and moisten the edges very lightly with drops of water.
3. Put about 1/2 inch of oil in a medium skillet or wide saucepan and turn the heat to medium-high.
4. Divide the tuna mixture among the wrappers.
5. Working quickly, crack an egg on top of each, fold into a semicircle, and seal the edge tightly.
6. When the oil shimmers, fry the briks, two at a time, until golden brown, turning once; total cooking time will be less than 2 minutes per brik.
7. Serve hot with lemon wedges.

tuna, parsley, lemon juice, salt, black pepper, warka, eggs, lemon

Taken from www.epicurious.com/recipes/food/views/brik-385647 (may not work)