Brika leaves, but in English
Brika, a deep fried pastry or thin dough sheets stuffed with potatoes or egg (or tuna, or all of them) and Harissa if you are serious.
Instructions
The batter
Whisk together: semolina , flour, water at room temp, salt . If the batter is not liquid, add a third cup of water
On a stovetop at medium heat, place a pan and use a pastry brush to brush the batter onto the pan from the inside of the pan towards the outside
Flip once when the leaf starts separating from the pan, cook until dry but not browned. Cover the leaves, use for Brika
🥟 Mashalla, they shall not rip on you