Crisp, paper-thin pastry folded around a runny egg, tuna and capers, fried until shatteringly crisp — Tunisia's iconic brik.
Brik is one of Tunisia's most distinctive dishes, a sheet of paper-thin malsouka or warka pastry folded into a triangle around a filling of tuna, capers, parsley and a whole raw egg, then fried quickly in hot oil until the exterior turns deeply golden and shatteringly crisp while the egg inside stays soft and runny. Eating brik without breaking the yolk and letting it run everywhere is considered something of a skill, part of the dish's charm and challenge. The technique that matters most is working quickly once the egg is added to the filling — the pastry needs to be folded and fried immediately, since a raw egg sitting in the delicate wrapper for too long can seep through and make the pastry difficult to seal and fry properly. Frying at the right oil temperature crisps the exterior fast enough that the egg inside stays soft rather than turning to a hard-cooked state. A fixture of Tunisian iftar during Ramadan and a beloved everyday street food and home dish otherwise, brik reflects the country's love of contrasting textures — impossibly crisp pastry against a soft, runny egg center.
Serves 4
Combine tuna, capers, parsley, onion, harissa and salt.
Lay one sheet of malsouka flat. Spoon a portion of the tuna mixture onto one half, leaving space for the egg.
Make a small well in the tuna mixture and crack an egg directly into it, keeping the yolk intact.
Fold the pastry over into a triangle or half-moon shape, sealing the edges immediately.
Work quickly once the egg is added — a raw egg sitting too long in the delicate wrapper can seep through before frying.
Heat oil to 180°C (350°F). Carefully slide the filled pastry into the hot oil and fry 1-2 minutes per side until deeply golden and crisp.
Serve immediately with a squeeze of lemon, while the egg inside is still soft and runny.
Work quickly once the egg is cracked into the filling — the whole assembly and folding process should take under a minute to keep the pastry intact and dry.
Use malsouka or warka pastry if you can find it at a North African grocery store; spring roll wrappers are a workable substitute, though slightly different in texture.
Fry immediately after folding — letting the assembled brik sit risks the egg leaking through the delicate pastry.
Add a small amount of pre-cooked, mashed potato to the filling for a heartier version.
Use ground meat instead of tuna for a different, equally traditional filling.
Serve with a side of harissa for extra heat.
Brik must be eaten immediately after frying — it does not hold up or reheat well, as the pastry loses its crispness and the egg overcooks.
Brik is one of Tunisia's most iconic national dishes, traditionally eaten to break the fast during Ramadan, though it's also enjoyed as an everyday snack or starter throughout the year. The specific challenge of eating it without breaking the runny egg yolk is considered part of the dish's cultural charm, often humorously discussed among Tunisians and visitors alike.
Malsouka (also called warka or brik pastry) is an extremely thin, delicate Tunisian pastry sheet, similar to but distinct from phyllo — spring roll wrappers are the closest widely available substitute, though the texture differs somewhat from the real thing.
Crack the egg gently into a well made in the filling, keeping the yolk intact, and fold the pastry carefully and quickly without pressing directly on the egg — practice helps, and it's normal for a few to break while you get the technique down.
No — brik must be fried and eaten immediately, since the raw egg filling and delicate pastry don't hold up well if made ahead or reheated.
Per serving (200g / 7.1 oz) · 4 servings total
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