Oven-Crisp Brik Cigars with Tuna, Cheese and Harissa Mayo

Method

1. Bring water to the boil in a 14 cm pot on high heat, add the eggs and boil for 10 min until hard-boiled, then cool in cold water and peel.

   Add in this stepEggs 1

   high heat

2. Preheat the oven to 200 °C (oven) and line a 30×40 cm baking tray with baking paper. Finely chop the eggs and mix them in a bowl with the well-drained tuna, mozzarella, chopped parsley, pepper and some of the harissa.

   Add in this stepCanned tuna in oil, drained 80 gShredded mozzarella 40 gFlat-leaf parsley 6 gBlack pepper 1 pinchHarissa ¼ tsp

   oven

3. Melt the butter with the olive oil in a small pan on low heat for 1 min and stir together; the microwave works too.

   Add in this stepButter 20 gExtra-virgin olive oil 2 tsp

   low heat

4. Cut each brik sheet in half to make two half-moons. Fold the curved edge in by 3 cm to make a straight side and brush lightly with the butter. Place a heaped tablespoon of filling in a log along the straight side, fold in the sides and roll up tightly into a cigar. Lay seam-side down on the tray, brush the outside with butter and sprinkle with nigella seeds.

   Add in this stepBrik pastry sheets (about 30 cm rounds) or filo pastry 4Nigella seeds (or sesame seeds) ½ tsp

5. Bake in the preheated oven (oven) for 12 min, turning once halfway, until deep golden all over and crisp when tapped.

   oven

6. While they bake, mix the mayonnaise, Greek yogurt, the rest of the harissa and the lemon juice into a dip. Serve the cigars hot with the dip.

   Add in this stepMayonnaise 2 tbspGreek yogurt 2 tbspHarissa ¾ tspLemon juice 1 tsp