Brik with gamba tuna filling

Sprinkle the filo pastry into the container for approx. 2 hours at room temperature. Potato unpeeled in the bottom of the water boil for about 20 minutes and allow to cool. Potato peel and cut into fine pieces. Gum prawns and cut into pieces. Slice onion and garlic and finely chop. Cut leaf of parsley finely. Chop the capers finely.

Heat oil in pan 1 dl, fry onion and garlic. Add gamba, potato, parsley and capers and turmeric and gently bake for another 2 minutes. Take a pan of fire. Drain tuna and create with gamb mixture. Season the dressing with salt, pepper and harissa.

Unfold the dough. Cut with sharp knife 4 cm from long side of filo pastry, so that square sheets of approx. 23 x 23 cm are produced. Spread 1 filovel with protein and lay on second sheet. Cover edges with protein. Create a quart of filling in corner. With fingers half moon of filling, with convex side at the corner.

Each time break 1 egg in cavity of moon shape, or split egg and put yolk on filo dough. fold filo dough diagonally over filling and press. Cover with a damp tea towel (to prevent dehydration). So make 3 more triangles (= briquette).

Fry a large layer of oil in deep frying pan or frying pan. Briks one by one glide carefully into hot oil and bake golden brown on both sides, gently turn over. Drain the briquette on kitchen paper and keep warm. Meanwhile cut 'pedestals' of lemon: cut the bottom off and make deep notches in the length. Put lemon on four plates and place warm briquette in notch. Bake with lemon juice at the table as desired.