Algerian Malsouka with Egg and Tuna

Name: Algerian Malsouka with Egg and Tuna
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 8 sheets malsouka sheets (Algerian pastry) or phyllo dough sheets, at room temperature; 6 oz (170 g) canned tuna in water, drained well, flaked; 4 large eggs, lightly beaten; 2 tbsp (30 g) harissa paste; ¼ cup (15 g) fresh flat-leaf parsley, finely chopped; ½ small yellow onion, finely minced; to taste fine sea salt; to taste freshly ground black pepper; ¾ cup (180 ml) extra-virgin olive oil, divided; 1 lemon, cut into wedges, for serving

From the MyKitchenBank Kitchen

Malsouka is a beloved Algerian pastry spiral traditionally filled with seasoned tuna, soft-cooked eggs, and harissa, then pan-fried until golden and crispy. This street-food favorite is rolled by hand and cooked in olive oil until the thin pastry sheets turn into a beautiful bronze spiral. Serve hot with fresh lemon and a simple salad for an authentic North African experience.

Prep: 20 min
Cook: 18 min
Total: 38 min
Makes: 4 malsouka (serves 4 as appetizer or light main)

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Steps

Before you start

Have all ingredients prepped and within reach before assembling, as malsouka work quickly once you start rolling
If using phyllo instead of malsouka sheets, keep them covered with a damp towel to prevent drying
Have a small bowl of water nearby for sealing the pastry edges

1
Prepare the filling
- In a small bowl, combine the drained flaked tuna, minced onion, chopped parsley, harissa, salt, and black pepper.
- Stir gently with a fork to combine, then fold in the beaten eggs until evenly distributed.
- The mixture should be moist but not wet.
- Set aside.
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Ready when: Filling is well combined and no streaks of egg remain
Tip: Don't overmix—stir just enough to incorporate the egg evenly, or the texture will become dense
2
Roll the first malsouka
- Place one malsouka sheet on a clean, dry work surface.
- Spoon about 3 tablespoons of filling along one long edge, leaving a ½-inch border.
- Fold the pastry over the filling to seal it, then continue rolling tightly toward the opposite edge, tucking and rolling as you go to create a compact spiral.
- Pinch the seam closed; the roll should be about 8 inches long and 1.5 inches thick.
- Set on a plate.
- Repeat with remaining sheets and filling to make 4 malsouka.
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Ready when: All 4 rolls are formed, seams pinched shut, and arranged on a plate
Tip: If sheets tear, layer two sheets together for strength. Work quickly but gently; sheets become less pliable as they dry
3
Heat the oil
- Pour 3 tablespoons of olive oil into a 10-inch nonstick skillet and place over medium-high heat.
- Let the oil heat until a tiny piece of malsouka sheet sizzles immediately when it touches the surface, about 1–2 minutes.
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Ready when: Oil is shimmering and just beginning to smoke lightly
Tip: Use medium-high rather than high heat so the pastry browns slowly and cooks through without burning
4
Pan-fry the first pair
- Carefully place two malsouka rolls into the hot oil.
- Fry for 4–5 minutes, turning gently every minute or so with tongs to ensure even browning on all sides.
- The pastry should turn deep golden brown and feel firm but not hard.
- Transfer to a paper towel–lined plate.
- Add 1–2 tablespoons fresh oil to the pan and repeat with the remaining two rolls.
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Ready when: Pastry is deep golden-brown on all sides, crispy to the touch, and oil stops sizzling actively
Tip: Don't crowd the pan—cook two at a time so they brown evenly. If the oil starts to smoke, lower heat slightly
5
Serve hot
- Arrange the fried malsouka on a serving plate while still warm.
- Serve immediately with fresh lemon wedges on the side.
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Tip: Malsouka is best eaten within 5–10 minutes of frying, while the pastry is still crispy and the filling warm

Good to know

Tips

Malsouka are best served immediately after frying for maximum crispness. The pastry softens quickly as it cools and absorbs moisture from the filling.
Make sure to drain the canned tuna very well—excess liquid will seep into the pastry during frying and make it soggy.
If your pastry sheets are very thin and tear easily, layer two sheets together before filling and rolling for extra strength and stability.
For a lighter version, you can bake malsouka on an oiled baking sheet at 375°F (190°C) for 15–18 minutes until golden, turning once halfway through. The result will be less rich but still delicious.

Storage & reheating

Malsouka is best served fresh and warm. Leftovers may be stored in an airtight container in the refrigerator for up to 2 days; reheat briefly in a 325°F (160°C) oven for 5–8 minutes to restore crispness. Do not freeze, as the pastry will not remain crispy when thawed.

Substitutions

harissa paste → 2 teaspoons of hot paprika mixed with 1 teaspoon of cayenne pepper and 1 tablespoon of tomato paste. If harissa is unavailable, this blend mimics its heat and depth. Adjust to taste.
canned tuna in water → 1 can (5 oz / 140 g) canned mackerel or sardines in water, drained and flaked. Mackerel and sardines offer a richer flavor and are traditional in some regional variations of malsouka.
malsouka sheets (Algerian pastry) or phyllo dough sheets → Phyllo dough sheets (brik pastry sheets as a second choice). Malsouka sheets are thinner and more delicate than phyllo; phyllo will produce a thicker, crispier result but is a common substitute in Western kitchens.
fresh flat-leaf parsley → Fresh cilantro or mint, or 1 tablespoon of dried parsley. Cilantro adds a bright, herbal note; mint is traditional in some Algerian kitchens. Dried herbs are less fragrant but work in a pinch.