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Crispy Tunisian Brik with a runny egg yolk, served with lemon wedges and harissa sauce.

Tunisian Brik: A Culinary Delight of North Africa

Kathleen ron
A classic Tunisian dish made with delicate malsouka pastry, filled with a runny egg, parsley, and tuna, then fried to golden perfection. A staple in Tunisian cuisine, especially during Ramadan and festive gatherings.
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Ingredients
  

For the Brik Pastry (Malsouka)

  • 1 cup all-purpose flour
  • ½ cup water
  • ½ teaspoon salt
  • 1 tablespoon olive oil

For the Filling

  • 4 malsouka pastry sheets or filo pastry/spring roll wrappers
  • 4 eggs
  • 1 can of tuna drained
  • 2 tablespoons fresh parsley chopped
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • ½ teaspoon harissa optional, for spice
  • 1 tablespoon capers optional

For Frying

  • 1 cup vegetable oil

Instructions
 

Prepare the Pastry (If Making from Scratch)

  • In a bowl, combine flour, salt, water, and olive oil.
  • Knead into a smooth dough and let it rest for 30 minutes.
  • Roll out thinly and cook lightly on a non-stick pan for 20-30 seconds per side. Set aside.

Assemble the Brik

  • Place a malsouka pastry sheet on a clean surface.
  • Add a spoonful of tuna in the center.
  • Sprinkle with chopped parsley, salt, and black pepper.
  • Crack an egg on top of the filling (keeping the yolk intact).

Fold the Brik

  • Carefully fold the pastry into a triangle or crescent shape, sealing the edges with a little water.
  • Press gently to keep the filling intact.

Fry the Brik

  • Heat vegetable oil in a frying pan to 350°F (175°C).
  • Gently place the folded brik into the oil and fry for 2-3 minutes per side until golden and crispy.
  • Remove with a slotted spoon and drain on paper towels.

Serve Immediately

  • Serve hot with lemon wedges and harissa sauce on the side.

Tips for Perfect Brik

  • For a Runny Egg: Fry for exactly 2 minutes.
  • For a Firmer Egg: Fry for 3-4 minutes.
  • Baking Option: Brush the brik with olive oil and bake at 375°F (190°C) for 15 minutes.
  • Alternative Fillings: Substitute tuna with mashed potatoes, minced meat, shrimp, or cheese.

Serving Suggestions

  • With Harissa Sauce: Adds a spicy kick.
  • With Mint Tea: A refreshing, traditional pairing.
  • As Part of a Mezze Platter: Serve alongside olives, mechouia salad, and bread.

Nutritional Information (Per Serving)

  • Calories: ~320 kcal
  • Protein: 14g
  • Carbohydrates: 22g
  • Fat: 20g

Frequently Asked Questions

  • Can I make brik ahead of time?
  • Yes! Assemble them and refrigerate for up to 6 hours before frying.
  • What can I use if I can’t find malsouka pastry?
  • Filo pastry or spring roll wrappers work well as substitutes.
  • Can I air-fry brik instead of deep-frying?
  • Yes, brush with oil and air-fry at 375°F (190°C) for 8-10 minutes.
  • What is the best oil for frying?
  • Use neutral oils like sunflower or canola oil for crispiness without overpowering flavors.
  • Is Tunisian brik spicy?
  • Not necessarily, but adding harissa can bring some heat!