{"id":132583,"date":"2026-01-21T22:48:04","date_gmt":"2026-01-21T22:48:04","guid":{"rendered":"https:\/\/www.amourdecuisine.fr\/?p=132583"},"modified":"2026-05-18T21:34:49","modified_gmt":"2026-05-18T20:34:49","slug":"tuna-and-potato-bricks-algerian-boureks-crispy-ramadan-starter","status":"publish","type":"post","link":"https:\/\/www.amourdecuisine.fr\/en\/article-tuna-and-potato-bricks-algerian-boureks-crispy-ramadan-starter.html","title":{"rendered":"Tuna and Potato Bricks (algerian Boureks): Crispy Ramadan Starter"},"content":{"rendered":"\n

These tuna and potato bricks are a quick, fuss-free starter with a golden, crackly shell and a warm, savoury filling.<\/p>\n\n\n\n

An algerian boureks recipe perfect alongside a comforting chorba<\/a>, or with a crisp salad<\/a> for a light summer dinner.<\/p>\n\n\n\n

Use homemade or store-bought brick sheets \u201cdyouls\u201d to wrap them into irresistible, samosa-style triangles.<\/p>\n\n\n\n

\"Golden,
bricks aux pommes de terre et thon<\/figcaption><\/figure>\n\n\n\n

Why We Love These Tuna and Potato Bricks<\/h2>\n\n\n\n

Potato bricks are a real favourite in our home, mainly because the filling is so easy to adapt.<\/p>\n\n\n\n

You can keep it simple with pantry staples, or add whatever you have on hand, extra herbs, a handful of olives, a pinch of spice, or a little grated cheese for a richer bite.<\/p>\n\n\n\n

Tuna and potato bricks are especially great for Ramadan<\/a>, served hot alongside chorba or harira<\/a>.<\/p>\n\n\n\n

They\u2019re also perfect when you need something quick: pair them with a fresh salad for a light meal, or serve them as finger food on a party table, Christmas buffets included.<\/p>\n\n\n\n

Today, we\u2019re making the classic tuna and potato version. If you don\u2019t have cooked potatoes ready, you can absolutely make a tuna-only filling for an even faster option.<\/p>\n\n\n\n

That said, adding potato gives you a bigger batch and helps the bricks absorb less frying oil, so they stay lighter and crispier.<\/p>\n\n\n\n

For the best texture and flavour, homemade brick sheets (dyouls) are ideal, but good store-bought sheets work well too.<\/p>\n\n\n\n

\"Stack
Feuilles de brick maison<\/a><\/figcaption><\/figure>\n\n\n\n

Brick Sheets \u201cdyoul\u201d or Samosa pastry sheets: Which Gives the Best Result?<\/h2>\n\n\n\n

I tested this recipe with store-bought samosa pastry sheets, they are the long, ready-cut strips that make folding neat triangles really easy.<\/p>\n\n\n\n

They are similar to filo pastry, just a little thicker, and their shape is convenient when you want fast prep and evenly sized bricks every time.<\/p>\n\n\n\n

That said, there\u2019s a downside. These wrappers often have a noticeable cornstarch taste, and because they\u2019re slightly denser, the finished samosas can feel a bit dry once you bite in, especially if the filling is not very creamy.<\/p>\n\n\n\n

They also tend to lose their crispness more quickly after cooking.<\/p>\n\n\n\n

Brick sheets, spring roll or as we called them in Algeria \u201cdyoul\u201d, on the other hand, give the best texture: lighter, thinner, and beautifully crackly, with a delicate crunch that stays satisfying.<\/p>\n\n\n\n

They also cook very quickly, so you get a golden finish without over-drying the pastry.<\/p>\n\n\n\n

If you want the most classic result : crisp, light, and not heavy, brick sheets are the best choice.<\/p>\n\n\n\n

\"Spoonful
Samosa pastry sheets<\/figcaption><\/figure>\n\n\n\n

Ingredients for Tuna potato bricks<\/h2>\n\n\n\n