📝 About This Recipe
Brik is the quintessential crown jewel of Tunisian street food, featuring a shatteringly crisp pastry shell that yields to a savory, spiced heart. This iconic Maghrebi appetizer traditionally centers around a perfectly timed soft-cooked egg nestled among tuna, briny capers, and fresh parsley. It is a sensory masterpiece of textures—crunchy, creamy, and zesty—that captures the vibrant spirit of North African coastal cuisine.
🥗 Ingredients
The Pastry
- 8 pieces Malsouka or Warka pastry sheets (Circular sheets; can substitute with Spring Roll wrappers or Phyllo)
- 2 cups Vegetable oil (For deep frying)
The Savory Filling
- 160 grams Canned Tuna in Olive Oil (Drained and flaked)
- 1/2 cup Mashed Potato (Boiled, seasoned, and cooled)
- 1/2 cup Fresh Flat-leaf Parsley (Finely chopped)
- 2 tablespoons Capers (Rinsed and roughly chopped)
- 1 tablespoon Preserved Lemon (Finely minced rind only)
- 1-2 teaspoons Harissa Paste (Adjust to desired heat level)
- 4 pieces Large Eggs (At room temperature)
- 1/2 teaspoon Ground Cumin
- to taste Salt and Black Pepper
For Serving
- 1 piece Lemon (Cut into wedges)
- 1 sprig Fresh Cilantro (For garnish)
👨🍳 Instructions
-
1
In a medium mixing bowl, combine the drained tuna, mashed potatoes, chopped parsley, capers, minced preserved lemon, and harissa. Stir in the ground cumin and season with a pinch of salt and pepper. Mix until well combined but still slightly chunky.
-
2
Heat about 1 inch of vegetable oil in a wide, heavy-bottomed skillet over medium-high heat. The oil is ready when a small piece of pastry sizzles immediately upon contact (approx. 350°F/175°C).
-
3
Lay one sheet of Malsouka or spring roll pastry flat on a clean work surface. If using very thin phyllo, use two sheets stacked together for stability.
-
4
Place approximately 2 tablespoons of the tuna mixture in the center of the pastry sheet, then use the back of a spoon to create a small 'nest' or well in the middle of the filling.
-
5
Carefully crack one room-temperature egg into a small ramekin first, then gently slide it into the well you created in the tuna mixture. Season the egg yolk with a tiny pinch of salt.
-
6
Fold the pastry sheet in half to create a semi-circle (crescent) shape, ensuring the edges meet. Press the edges firmly to seal the egg and filling inside.
-
7
Gently slide the folded Brik into the hot oil. Use a wide spatula to support the bottom so the egg doesn't escape during the transfer.
-
8
Immediately use a spoon to splash hot oil over the top surface of the Brik. This causes the pastry to puff up and helps set the egg white quickly.
-
9
Fry for about 90 seconds to 2 minutes on the first side until deep golden brown and crispy.
-
10
Carefully flip the Brik using two spatulas and fry the other side for an additional 45-60 seconds. The goal is a crispy exterior with a yolk that remains liquid.
-
11
Remove the Brik with a slotted spoon and drain vertically on paper towels for a few seconds to remove excess oil.
-
12
Repeat the process for the remaining 3 Briks. Serve immediately while hot and crackling.
💡 Chef's Tips
Use room temperature eggs to ensure the whites set quickly while the yolk stays runny. If using spring roll wrappers, lightly brush the edges with a bit of beaten egg to ensure a tight seal. Don't overcrowd the pan; fry one or two Briks at a time to maintain the oil temperature. If you prefer a fully cooked egg, simply fry for an extra 60 seconds on each side over slightly lower heat. Mashed potato acts as a 'glue' and moisture barrier; don't skip it if you want a sturdy Brik.
🍽️ Serving Suggestions
Serve with plenty of fresh lemon wedges to cut through the richness of the fried pastry. Pair with a side of Slata Mechouia (Tunisian grilled pepper salad) for an authentic meal. A cold glass of mint tea or a crisp gazpacho makes for a refreshing accompaniment. Serve as a starter followed by a hearty lamb and chickpea couscous. Add a side of extra harissa for those who crave more heat.