Set out a scale and the equipment for Brik pastry. Heat to 350°F / 177°C oil and give it 5 minutes so the surface is actually hot. Weigh canned tuna in water, egg, wonton wrapper, capers, flat-leaf parsley, lemon, olive oil, kosher salt. Brik pastry is cooked in Tunis as its own plate, not as a copy of a restaurant menu. Fold tuna, caper, and an egg into a thin wrapper and fry it until the white sets and the wrapper blisters. Malsouqa is the usual sheet. A wonton wrapper is the sheet this pantry counts. Amounts are for 4 from foods this library can count.
