Crispy fried pastry envelope filled with egg, herbs, and sometimes tuna — a North African delicacy.
Brik (also spelled brick or briouat) is a Tunisian and Moroccan fried pastry that is both elegant and rustic. The dish consists of a thin, crispy pastry envelope (made from warka, a tissue-thin dough, or phyllo as a substitute) filled with a mixture of herbs, onion, and a whole egg, then folded into a triangle and fried until golden. When you bite into a brik, the pastry shatters and releases a warm, runny egg yolk in the center. The combination of crispy shell and creamy, warm center is irresistible. Some versions include tuna, anchovy, or spiced ground meat, though the egg is traditional. Brik is served as an appetizer or light meal, often with a squeeze of lemon and a hot sauce (harissa) on the side. The dish is a cornerstone of North African cuisine and is found in street carts, restaurants, and homes throughout Tunisia and Morocco.
Serves 4
In a bowl, combine finely diced onion, fresh cilantro, mint, coriander, and optional tuna if using. This is the base filling. Do not mix in the egg yet — the egg goes in raw, whole.
Take one sheet of warka or phyllo. Place about 1 tbsp of the herb-onion filling in the center-lower portion of the sheet. Make a small well in the filling. Crack an egg directly into the well. Fold the bottom corner of the pastry up over the filling, then fold the left and right corners in, creating a triangle that encloses the egg. The egg white should be visible but enclosed.
Repeat with the remaining pastry, filling, and eggs until you have 4 briks.
Pour vegetable oil into a deep skillet to a depth of about 3 cm. Heat to 160°C (320°F). Use a thermometer.
Carefully place the folded briks into the hot oil, working in batches if needed. Fry for 2–3 minutes, turning once, until the pastry is golden brown and crispy. The egg inside will be warm but should still be slightly runny.
Transfer the hot briks to a plate lined with paper towels. Serve immediately while still hot, with lemon wedges and harissa on the side.
The key is the raw egg inside — it should be warm but still slightly runny when you eat it. Don't overcook the brik or the yolk will fully set.
Warka dough is traditional but hard to find outside North Africa. Phyllo is an acceptable substitute, though slightly thicker.
Make sure the pastry completely encloses the egg, or the yolk will leak into the oil.
Eat the brik immediately — as it cools, the pastry loses its crispness.
With tuna (brik à l'oeuf et thon) — include 25g of canned tuna in the filling for seafood richness.
With meat (brik à la viande) — add spiced ground lamb or beef instead of tuna.
Without egg (brik aux herbes) — fill with just herbs, onions, and cheese for a vegetarian version (less traditional but delicious).
Baked briks — brush with olive oil and bake at 190°C (375°F) for 12–15 minutes instead of frying.
Briks are best eaten immediately, while the pastry is crispy and the egg is warm. They cannot be stored or reheated successfully.
Brik is a traditional North African pastry with roots in Tunisian and Moroccan cuisine. The dish likely evolved from Arab and Ottoman pastry traditions, with the warka dough being a hallmark of North African cooking. Briks are eaten throughout the Maghreb and are often served as a festive appetizer.
Egg roll wrappers are thicker than warka or phyllo and won't produce the same crispy texture. Use phyllo as the best substitute.
The pastry didn't fully enclose the egg. Make sure to fold the corners completely and seal the edges.
You can assemble them up to 2 hours ahead and refrigerate unbaked. Fry just before serving.
Per serving (120g / 4.2 oz) · 4 servings total
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