Recipes
Brik: Tunisia’s Crispy, Golden Street Food
Brik is one of Tunisia’s most iconic street foods — a paper-thin pastry (called malsouka or warka) filled with tuna, parsley, capers, and a whole egg, then folded into a triangle and fried until golden and crisp. The result is messy, crunchy, and utterly delicious: the yolk runs as you bite in, soaking into the pastry while the edges shatter with every crunch.
We first tried Brik in a busy café near the Monastir medina. Locals ate it in seconds, squeezing lemon over the top, yolk dripping onto plates and fingers. It wasn’t just a snack — it was a performance, a dish you eat quickly and without fuss, with a smile guaranteed.
Brik is more than street food — it’s a part of Tunisian family life. During Ramadan, no iftar (the meal breaking the fast) feels complete without at least one brik on the table. Some are stuffed with tuna and egg, others with shrimp, potato, or even cheese. Every region and family has its own twist, but the golden rule is the same: crisp on the outside, soft and flavorful on the inside.
What is Brik made of?
The classic Tunisian brik is made with malsouka pastry, tuna, parsley, capers, and a whole raw egg. It’s folded into a triangle and fried until golden. Variations include potato, cheese, minced meat, or seafood fillings.
Is Brik always made with egg?
No, but egg is the most traditional filling. Many Tunisians say the perfect brik is the one where the yolk stays runny and bursts when you bite into it. Still, briks can be made without egg — especially with potato or cheese fillings.
When do Tunisians eat Brik?
Brik is eaten year-round as a snack or starter, but it’s especially important during Ramadan, when it’s almost always included at iftar. It’s quick to make, filling, and a beloved tradition.
Where can you eat Brik in Tunisia?
Almost everywhere — from cafés in Tunis to seaside stalls in Monastir and Sfax. Many street vendors specialize in brik, serving them piping hot with lemon wedges. Restaurants also include them as appetizers.
Is Tunisian Brik healthy?
Brik is fried, so it’s more of an indulgent treat than an everyday health food. But its filling — tuna, egg, and parsley — provides protein and nutrients. It’s best enjoyed fresh and in moderation.
What’s the difference between Brik and Börek?
Though they sound similar, Brik is Tunisian, while Börek is from Turkey and the Balkans. Both use thin pastry, but fillings, shape, and cooking methods differ. Brik is usually fried, while börek is baked or fried with different savory fillings.
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Brik (Tunisian Fried Pastry with Tuna and Egg)
NUTRITION
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.
