Ingredients
For the Filo
w
150 ml water
f
100 gr flour
s
5 gr salt
For the Burika
o
1 tbsp of canned tuna
o
1 tbsp of harissa
f
1 free range egg
l
9 leaves of cilantro
o
pinch of salt
c
canola oil
Directions
For the Filo
1
In a bowl add the water, salt, and flour and mix well until you get a consistency of a very diluted tahini/pancake batter.
w
150 ml water
s
5 gr salt
f
100 gr flour
2
Cover with a towel and let it sit for 30 min.
3
Heat up a pan on medium heat for about 3-4 min.
4
Brush the pan with the batter, 5 layers to be exact.
5
After the top of the filo sheet gets dry, use a spatula to remove it from the pan. Place on a plate and layer all the filo sheets on top of each other until you finish all the batter.
For the Burika
1
Now it's time to build the Burika. In the meantime, heat up a small pot full of canola oil.
c
canola oil
2
In a small bowl, place the filo sheet.
3
Add the tuna, harissa, cilantro, crack the egg in and add some salt on top.
o
1 tbsp of canned tuna
o
1 tbsp of harissa
l
9 leaves of cilantro
f
1 free range egg
o
pinch of salt
4
Close the filo sheet in half to a half-circle shape. If for some reason the filo sheet tears apart you can definitely do it with two sheets for one burika.
5
Bring the bowl with the burika close to the pot with the oil. Drop the burika in the oil and deep fry for 2 min, until it gets a nice color. Pay attention that if you will deep fry it longer than that the egg yolk won't be runny (up to you gingies).
6
Break the burika over a salad and enjoy this absolutely insanely delicious bite!
