Set the Tone for Worldly Tastes in Every Kitchen
Brik: Crispy Tunisian Egg & Tuna Pastry Recipe
Crispy Tunisian Tuna & Egg Brik with Lemon
Brik is one of Tunisia’s most iconic street foods — thin pastry wrapped around a savory filling and fried until perfectly golden and crisp. Crack through the delicate shell and the soft egg yolk mixes with tuna, herbs, capers, and onion to create a rich and deeply satisfying bite.
The contrast between the crispy pastry and the creamy center is what makes brik unforgettable. It is fast, simple, and incredibly flavorful while still feeling elegant enough to serve as a starter or light meal.
Served hot with fresh lemon, brik captures the balance of texture, freshness, and bold flavor found throughout Tunisian cuisine.
What Is It?
Brik is a traditional Tunisian fried pastry made using malsouka pastry — an ultra-thin dough similar to filo — filled with ingredients such as tuna, egg, parsley, capers, and onion.
The most famous version contains a whole egg cracked directly into the pastry before folding and frying. During cooking, the outside becomes crisp while the yolk inside stays soft and creamy.
Brik is commonly eaten as street food, appetizers, or during Ramadan and family gatherings.
A Little History
Brik has deep roots in North African cuisine and is especially associated with Tunisia. The dish evolved from Ottoman and Mediterranean pastry traditions, combining delicate pastry techniques with local ingredients such as tuna, capers, parsley, and olive oil.
Malsouka pastry became central to Tunisian cooking because of its extremely thin texture, which fries into a crisp shell without becoming heavy. The combination of egg and tuna eventually became the classic filling most associated with Tunisian brik today.
Brik is traditionally eaten by hand, often while still very hot, with lemon squeezed over the top just before eating.
What You Need
Malsouka pastry or filo pastry
Tuna in olive oil
Eggs
Capers
Fresh parsley
Onion
Black pepper
Olive oil or vegetable oil
Lemon wedges
The Process
The filling is mixed first so assembly can happen quickly once the egg is added. Because the pastry is extremely thin and delicate, the brik needs to be folded immediately after cracking the egg into the center.
The uncooked egg helps naturally seal the pastry during folding. Frying at medium-high heat creates the signature crispy shell while keeping the egg yolk slightly soft inside.
The key is working carefully but quickly to avoid tearing the pastry or overcooking the egg.
Step-by-Step Instructions
- In a bowl, combine the tuna, parsley, capers, onion, and black pepper.
- Lay one sheet of malsouka pastry on a flat surface.
- Spoon some of the tuna mixture into the center.
- Crack a whole egg directly over the filling.
- Fold the pastry into a triangle or half-moon shape, pressing lightly around the edges to seal.
- Heat oil in a skillet over medium-high heat.
- Carefully place the brik into the hot oil and fry for 1–2 minutes per side until golden and crisp.
- Remove and drain on paper towels.
Serve immediately with fresh lemon wedges.
Serving
Brik is best eaten immediately while the pastry is still crisp and the egg remains soft inside. A squeeze of fresh lemon brightens the rich filling and cuts through the fried pastry beautifully.
It is commonly served as an appetizer, light lunch, or part of a mezze-style spread alongside salads and sauces.
Storing
Because the pastry softens over time, brik is not ideal for long storage. However, leftover filling can be refrigerated separately for up to 2 days and assembled fresh before frying.
Brik (Tunisian Fried Pastry with Tuna and Egg)
Ingredients
- 4 sheets malsouka Tunisian pastry or filo pastry
- 1 can tuna in olive oil drained
- 4 eggs 1 per brik
- 2 tbsp capers optional
- 2 tbsp parsley finely chopped
- ½ small onion finely chopped (optional)
- ½ tsp black pepper
- Olive oil or vegetable oil for frying
- Lemon wedges to serve
Instructions
- Prepare filling: In a bowl, mix tuna, parsley, capers, onion, and black pepper.
- Assemble brik: Place one sheet of malsouka on a flat surface. Add a spoonful of tuna mixture in the center. Crack a whole egg directly on top.
- Fold: Quickly fold the pastry into a triangle or half-moon shape, sealing the edges by pressing lightly (the uncooked egg helps bind).
- Fry: Heat oil in a skillet over medium-high. Carefully slide the folded brik into the oil. Fry for 1–2 minutes per side until golden and crisp.
- Serve: Drain on paper towels. Eat hot with a squeeze of fresh lemon.
Notes
Nutrition
Product We Use
to make our cooking experience better
