Tunisian Maklouta with Harissa and Cheese

Name: Tunisian Maklouta with Harissa and Cheese
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Tunisian
Ingredients: 8 sheets phyllo pastry sheets, thawed, room temperature, kept covered with a damp towel; ¾ cup (180 g) ricotta cheese; ½ cup (120 g) roasted red peppers (from a jar), drained and finely chopped, patted dry with paper towels, finely chopped; 1½ teaspoons (8 g) harissa paste; ¼ cup (60 g) crumbled feta cheese; 1 large egg; 2 tablespoons (8 g) fresh mint leaves, finely chopped, finely chopped (optional); to taste black pepper, freshly ground; ½ cup (120 ml) extra-virgin olive oil; to taste kosher salt

From the MyKitchenBank Kitchen

Crispy pan-fried phyllo pastry parcels filled with a spiced ricotta and egg mixture, finished with roasted red peppers and harissa. These golden-brown pockets deliver a warm, creamy center with bold North African heat and richness—perfect for breakfast, lunch, or as a satisfying snack.

Prep: 25 min
Cook: 20 min
Total: 45 min
Makes: 8 maklouta (2 per serving)

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Steps

Before you start

Have phyllo pastry at room temperature for 30 minutes before unwrapping—this prevents tearing
Measure and mix the filling ingredients while phyllo thaws
Line a plate with paper towels to drain the finished maklouta
Keep phyllo sheets covered with a damp towel to prevent drying while you work

1
Mix the filling
- In a small bowl, combine ricotta, chopped roasted red peppers (pat them dry first), harissa paste, crumbled feta, the egg, and fresh mint (if using).
- Stir until evenly blended.
- Season lightly with salt and black pepper.
- The mixture should be thick, creamy, and well-combined.
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Ready when: Filling is smooth, evenly combined, and has no streaks of harissa
Tip: Pat the roasted peppers dry—excess moisture will make the phyllo soggy and cause tearing during frying
2
Assemble maklouta
- Place one phyllo sheet on a clean, dry work surface (keep remaining sheets covered with a damp towel).
- Lightly brush the sheet with olive oil or leave it dry—this is a matter of preference.
- Place about 2 tablespoons of filling slightly off-center, closer to one edge.
- Fold the phyllo loosely into a roughly rectangular or triangular parcel, tucking the edges as you go.
- Don't press down hard; the layers should remain slightly separate for maximum crispness.
- Repeat with remaining sheets and filling.
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Ready when: All 8 parcels are folded and arranged on the work surface
Tip: Fold loosely—tight, compact parcels steam instead of crisping. The phyllo should be slightly crinkled and layered, not flattened
3
Pan-fry until golden
- Heat about ¼ cup (60 ml) of olive oil in a 12-inch (30 cm) non-stick skillet over medium-high heat until shimmering, about 1 minute.
- Working in batches to avoid crowding, lay the maklouta flat in the pan.
- Fry for 2–3 minutes per side, turning once with tongs, until deep golden brown and crispy all over.
- The phyllo layers will crackle and brown.
- As each batch finishes, transfer to a paper-towel-lined plate to drain.
- Add more olive oil between batches as needed.
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Ready when: Phyllo is deep golden brown and crispy; filling is hot throughout (test with a small cut)
Tip: Do not crowd the pan—maklouta need space to crisp on all sides. Work in two batches. Lower heat slightly if the phyllo browns too fast before the filling heats through
4
Drain and serve
- Let maklouta cool on paper towels for 1 minute.
- Serve warm, ideally within 5 minutes of frying, while the filling is still creamy and the phyllo is at peak crispness.
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Ready when: Oil has been absorbed and maklouta are warm to the touch

Good to know

Tips

Phyllo parcels must stay loose and wrinkled to fry crispy—if you fold them tightly like an envelope, they'll steam and soften instead of crisping
Pat roasted red peppers completely dry before chopping and mixing into the filling; excess liquid is the enemy of crispy phyllo
Keep unused phyllo covered with a damp (not wet) towel at all times. Exposed phyllo dries within minutes and becomes impossible to fold without tearing
Work quickly when assembling—if phyllo sits too long at room temperature, it begins to crack. If it tears, simply layer two pieces together with a touch of oil and continue

Storage & reheating

Best eaten fresh, warm from the pan. Leftover maklouta (1–2 hours at room temperature in an airtight container) can be briefly warmed in a 300°F (150°C) oven for 3–4 minutes to restore crispness, though they will not be quite as crispy as when first fried. Not recommended for refrigerator or freezer storage, as phyllo becomes tough and chewy when chilled.

Substitutions

ricotta cheese → Soft goat cheese or labneh (strained yogurt). Use the same amount. Goat cheese adds tang; labneh is thicker and more tangy, so mix it with a little milk to loosen it slightly
harissa paste → 1 teaspoon Aleppo pepper flakes mixed with ½ teaspoon tomato paste. Delivers similar color and heat; adjust to taste. Mix the flakes and tomato paste into the filling
roasted red peppers (from a jar), drained and finely chopped → Roasted or raw yellow bell pepper, finely diced. Yellow peppers are slightly sweeter and milder. Use the same volume; they will add sweetness rather than smokiness
crumbled feta cheese → Tunisian beyaz cheese (if available) or a salty, brined white cheese like halloumi, crumbled. Beyaz is closest to the traditional Tunisian choice. Halloumi adds slight rubbery texture but complements the harissa well