Tunisian crispy fried pastry parcels filled with egg, tuna and capers — the most iconic street food of Tunis.
Brik is Tunisia's most famous contribution to world street food — a paper-thin malsouka pastry sheet folded around a whole raw egg, tuna, harissa, capers, and parsley, then deep-fried in moments until the pastry is shatteringly crispy and the egg yolk inside remains runny. Eating brik correctly is an acquired art: you must bite through the crispy corner without losing the yolk. It is sold on every street corner in Tunis and is the traditional first course at Ramadan iftar.
Serves 4
Mix tuna, capers, harissa, parsley, lemon juice and black pepper in a bowl.
Heat oil to 180°C in a deep wide pan.
Lay a pastry sheet flat. Place 2 tbsp tuna filling on one side. Make a well in the filling. Carefully slide the raw egg into the well. Season lightly.
Fold the pastry sheet over the filling to form a half-moon shape. Press edges to seal firmly.
Carefully slide the brik into hot oil. Fry 2–3 minutes until deep golden and crispy. Drain briefly and serve immediately — the yolk must still be runny.
Work fast after cracking the egg — every second counts for keeping the yolk intact.
The oil must be at 180°C; too cool makes greasy brik, too hot burns the pastry before the egg sets.
Serve immediately — brik goes soggy within minutes.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Fill with mashed potato and egg (vegetarian version) — popular in the interior regions.
Add a slice of cheese (gouda or processed) alongside the tuna for extra richness.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Brik cannot be stored — must be eaten immediately after frying.
Brik derives from the Andalusian refugees who settled in Tunisia after the fall of Moorish Spain in 1492. The malsouka pastry they brought evolved into Tunisia's own thin pastry tradition. The egg-and-tuna combination became the standard filling in the 19th century.
Bite into one corner immediately and tilt that end toward your mouth. The yolk should flow into the pastry as you eat — speed and confidence are required.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving · 4 servings total
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