Brik (Tunisian Stuffed Pastry)

  • Total Time - 20 minutes
  • Prep - 10 minutes
  • Frying - 10 minutes
  • Servings: 4
  • Country: Tunisia
Brik (Tunisian Stuffed Pastry)

The most important part of Brik is the correct frying technique to ensure the yolk remains runny. This requires hot oil and a short frying time. In Tunisia, malsouka pastry is sold specifically for Brik; if unavailable, thin spring roll wrappers or phyllo dough are the best substitutes. Brik is traditionally eaten by breaking off a piece to release the yolk, which serves as a sauce.

Ingredients

I. For the Brik

  • 4 sheets Malsouka pastry (or Brik pastry)
  • 4 pcs Eggs
  • 100 g Canned tuna, drained
  • 1 small Onion, finely chopped
  • 2 tbsp Parsley, chopped
  • 0.5 tsp (optional) Harissa
  • 4 tbsp Grated cheese (e.g., mozzarella), optional
  • Salt and black pepper

II. For Frying and Serving

  • 500 ml Vegetable oil (for frying)
  • 1 pc Lemon (for serving)

Instructions

Step 1: Preparing the Filling

In a bowl, mix the tuna, chopped onion, and parsley. If using, add cheese and harissa. Season the mixture with salt and pepper.

Step 2: Filling and Shaping

Place one sheet of Malsouka pastry on a flat surface. Place a quarter of the tuna mixture in the center and create a well.

Carefully crack one egg into this well.

Fold the pastry into a triangle or half-moon shape, firmly pressing the edges to seal the filling inside (some people brush the edges with water/egg for a better seal).

Step 3: Frying

In a medium-deep pot or pan, heat the oil to medium-high temperature, about 175 °C (347 °F).

Carefully place the Brik into the hot oil. Fry for about 1 to 1.5 minutes on each side until golden and crispy. It is essential that the yolk remains runny, so the frying time is short.

Remove the Brik and place it on paper towels to drain excess oil.

Step 4: Serving

Serve the Brik immediately while hot and crispy. It is traditionally served with lemon slices, which you squeeze into it.