Brik
بريك
Paper pastry, tuna or mince, a raw egg, fried until the white sets and the yolk runs — Tunisian street triangle.
Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: بريك.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 15 min
- Cook
- 15 min
- Rest
- None
- Total
- 30 min
- Difficulty
- Medium
- Spice
- No chilli
- Cost
- Cheap nightUnder $8 USD · indicative, not a store price
About
Brik is a thin pastry (malsouka or filo) folded around tuna, capers, parsley and a whole egg, then fried so the pastry shatters and the yolk stays jammy. It is a snack and a Ramadan iftar star. Work fast so the egg does not leak. Lemon on the side. Work with malsouka if you can find it; filo is the usual supermarket stand-in and dries faster. Oil the sheet, pile tuna, capers, parsley and a cracked whole egg just off-centre, then fold before the white runs. Fry in enough oil that the pastry shatters and the yolk stays jammy. Drain. Lemon on the side. A leaked egg is still dinner; it is just a different texture. Serve immediately.
Ingredients
- Phyllo8 sheet
- Egg4 large
- Firm white fish, tinned tuna, drained150 g
- Parsley1 handful
- Onion, minced¼ small
- Neutral oil300 ml
- Salt2½ ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Mix tuna, parsley, onion, salt and lemon zest. Lay two filo sheets, pile filling on one side, make a well, crack in an egg. Fold into a triangle.
10 minWatch: Work quickly. A leaky egg is a different fry.
Step 2
Fry in 1cm oil 2 minutes a side until gold and the white is just set.
8 minStep 3
Drain. Lemon. Eat immediately so the yolk still runs.
2 min
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 10 October.
Substitutions
Tuna → Mashed potato and parsley
A vegetarian brik. Still fry an egg in the middle if you want the drama.
Tips
- Potato brik is a common filling. Meat brik too.
- A tight fold is more important than a pretty one.
History & culture
Tunisian and wider Maghrebi fried pastry. Related to börek, not identical. Eat it standing, leaning forward. Tunisian fried pastry, also eaten more widely in the Maghreb, especially at iftar. Related to börek, not identical. Eat it standing, leaning forward, because the yolk has opinions. Cafés and home kitchens both fry to order. A fork is optional and slightly beside the point.
Ottoman pastry technique, local filling. The egg in the middle is the Tunisian flourish people film. Ottoman pastry technique met local tuna-and-caper fillings. The whole egg in the middle is the Tunisian flourish people now film. Thin fried leaves of dough are older than the social-media yolk shot. You are making a sealed fried parcel with a soft centre, which is the whole craft.
Traditional
Provenance: Editorial adaptation.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Brik take?
30 min all in — 15 min prep, 15 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 brik. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Eggs, Fish. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Pescatarian.
What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan.
How much salt do I put in?
The recipe lists Salt at ½ tsp.
What can I use instead?
Tuna → Mashed potato and parsley. A vegetarian brik. Still fry an egg in the middle if you want the drama.
What should I watch for?
Work quickly. A leaky egg is a different fry.
Any tips from this recipe?
Potato brik is a common filling. Meat brik too. A tight fold is more important than a pretty one.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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