The Perfect Tunisian Brik in 4 Easy Steps: A Tested Family Recipe
Tunisian Brik is a classic street food made with a thin, crispy pastry called malsouka, folded around a filling, most famously a runny egg, along with tuna, parsley, capers, onions, and spices. It is quickly deep fried until golden, creating a delicate crunch outside and a rich, savory center. Often served hot with a squeeze of lemon, brik is especially popular during Ramadan but enjoyed year round across Tunisia.
From Our Kitchen: The Traditional Recipe
Our brik recipe follows traditional Tunisian methods, using fresh ingredients and careful timing to achieve a perfectly crisp pastry while keeping the egg soft inside. The guide walks you through each step, from handling the delicate malsouka to folding and frying techniques, with tips to help you recreate an authentic brik at home with confidence.
The Perfect Tunisian Brik is traditionally a Tunisian Appetizer. It is made with malsouka, a paper thin pastry that fries to an exceptional crisp. If malsouka is not available, spring roll wrappers or filo sheets can be used as alternatives, though the texture will be slightly different. High quality canned tuna in olive oil, fresh parsley, and good eggs make a noticeable difference in flavor. Capers and harissa can be adjusted to taste for more or less salt and heat.
Beyond the classic tuna and egg filling, brik can be made with minced meat, shrimp, cheese, or potatoes for different textures and flavors. It pairs well with a simple green salad or sliced tomatoes and cucumbers to balance the richness. A wedge of lemon is essential, as the acidity brightens the dish and cuts through the fried notes, making brik both satisfying and light enough to enjoy as a starter or main.