Tunisian Brik: Crispy Pastry with Egg

What is Tunisian brik? (quick background)

Tunisian brik is a crisp fried pastry, often filled with egg, potato, tuna, herbs, capers, and spices. It is especially loved in Tunisia as a snack, appetizer, or part of a larger spread, and it often appears during Ramadan meals.

What makes brik distinctive is the contrast. The wrapper fries into a thin, crackly shell, while the inside stays soft and savory. When made with egg, the goal is usually a set white and a yolk that is still runny or jammy, depending on your preference.

The traditional wrapper is called malsouka or warka. It is very thin, flexible, and ideal for frying. If you can find it at a North African, Middle Eastern, or specialty market, use it. Common fillings include egg, tuna, mashed potato, parsley, onion, capers, harissa, cheese, and seafood.

Why you’ll love this recipe

• Crispy, golden texture: The pastry fries quickly and turns beautifully crackly.
• Fast cooking: Once the filling is ready, each brik takes only a few minutes.
• Impressive but approachable: It looks special, but the steps are clear.
• Customizable filling: Keep it vegetarian, add tuna, or bring in more heat.
• Great for a starter or light meal: Serve with salad and lemon wedges.
• Technique-friendly: You will learn oil cues, folding tips, and leak prevention.

Ingredients

This recipe makes 4 briks.

Core filling

• 1 medium russet or Yukon Gold potato, about 8 ounces (225 g), peeled and cubed

Potato gives the filling body and helps cradle the egg.

• 1 tablespoon olive oil
• 1 small shallot or 1/4 small onion, finely chopped
• 1 garlic clove, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 to 2 teaspoons harissa, optional

Use less for gentle warmth, more for a bolder kick.

• 2 tablespoons chopped fresh parsley
• 1 tablespoon capers, drained and chopped
• 1 tablespoon lemon juice
• 1 can tuna in olive oil or water, drained, optional, 5 ounces (142 g)

Tuna is a common and delicious add-in, but the recipe works without it.

Wrappers

• 4 sheets brik pastry, malsouka, or warka, preferred

This gives the most classic crisp, delicate texture.

• Alternative: 8 sheets phyllo dough, layered 2 sheets per brik

Brush lightly with oil between layers. Phyllo is more fragile and flaky, but it works.

• Alternative: 4 large spring roll wrappers

These fry well but give a chewier, sturdier texture.

• Alternative: 4 small flour tortillas

Not traditional. They will taste more like a crisp quesadilla pocket than brik, but they can save dinner on a Tuesday.

Eggs and frying

• 4 large fresh eggs

Use fresh eggs if you want runny yolks. Cook yolks to your personal comfort level.

• 3 to 4 cups neutral oil, such as canola, vegetable, or sunflower oil
• Lemon wedges, for serving

Optional seasonings and add-ins

• Extra harissa
• Chopped cilantro or mint
• Pinch of paprika
• Grated cooked potato instead of mashed
• A few chopped olives
• A small spoonful of grated cheese

Tools you’ll need

• Medium saucepan
• Skillet for filling
• Potato masher or fork
• Large heavy skillet or wide pot for frying
• Slotted spoon or fish spatula
• Instant-read thermometer, optional but helpful
• Paper towels or a wire rack
• Small bowl for cracking eggs
• Tongs
• Oven mitts

Step-by-step: How to make brik with egg

1. Cook the potato.

Place the cubed potato in a saucepan and cover with cold water. Add a pinch of salt. Bring to a boil, then simmer for 10 to 12 minutes, until tender when pierced with a fork. Drain well.

2. Make the savory base.

Warm olive oil in a skillet over medium heat. Add the shallot and cook for 2 to 3 minutes, until soft and fragrant. Add garlic, cumin, salt, pepper, and harissa if using. Cook for 30 seconds, just until the spices smell warm.

3. Mash and season.

Add the drained potato to the skillet and mash lightly. You want a soft mixture with a few small chunks, not gluey mashed potatoes. Stir in parsley, capers, lemon juice, and tuna if using. Taste and adjust salt or lemon. Let the filling cool for 5 to 10 minutes so it does not steam and weaken the wrapper.

4. Set up your frying station.

Add about 1 inch of oil to a heavy skillet or wide pot. Heat to 350°F to 365°F (175°C to 185°C). If you do not have a thermometer, dip a tiny corner of wrapper into the oil. It should bubble right away, but not darken instantly.

5. Prepare one brik at a time.

Lay one sheet of brik pastry on a plate or clean board. If using phyllo, layer two sheets with a light brush of oil between them. Keep unused wrappers covered with a clean towel so they do not dry out.

6. Shape the filling into a nest.

Spoon about 1/4 cup of the potato mixture onto one half of the wrapper. Make a shallow well in the center. This little nest helps hold the egg in place, which is how we avoid the dreaded yolk runaway.

7. Add the egg.

Crack one egg into a small bowl first, not directly onto the wrapper. This lets you check for shell pieces and gives you more control. Slide the egg into the well.

8. Fold and seal.

Fold the wrapper over into a half-moon or triangle, depending on its shape. Press gently around the filling to push out air. Brush the edges with a little water or beaten egg if the wrapper needs help sealing. The seal does not need to be perfect, but it should be snug enough to keep the egg inside.

9. Fry carefully.

Slide the brik into the hot oil away from you to avoid splatter. Fry 1 to 2 minutes on the first side, until golden and blistered. Turn carefully and fry 30 to 60 seconds more. For a runny yolk, keep the total time close to 2 minutes. For a jammy yolk, go closer to 3 minutes.

10. Drain and serve.

Transfer to paper towels or a wire rack. Sprinkle lightly with salt while hot. Repeat with remaining briks, one or two at a time. Do not overcrowd the pan, since crowded oil drops in temperature and makes soggy pastry.

Frying safety note: Keep the oil at a steady depth, control the heat, and do not let water drip near the pan. Hot oil can splatter, especially if filling leaks. Use calm movements, a wide spatula, and a clear counter space.

Variations and add-ins

• Tuna, caper, and parsley brik: Add drained tuna, extra capers, parsley, and lemon.
• Spinach and feta brik: Use sautéed, well-drained spinach with crumbled feta and cumin.
• Potato and harissa brik: Add extra harissa to the potato filling for a spicy vegetarian version.
• Shrimp brik: Add chopped cooked shrimp, parsley, garlic, and lemon zest.
• Cheese brik: Add a small spoonful of grated mozzarella, feta, or Gruyère.
• Herb brik: Use parsley, cilantro, mint, and scallion for a fresh green filling.
• Olive and potato brik: Add chopped green olives for salty brightness.

What to serve with brik

Brik tastes best with something fresh, sharp, or cooling on the side. The pastry is rich, so a little brightness makes the whole plate feel balanced.

Try it with:

• Lemon wedges
• Simple cucumber and tomato salad
• Greens with vinaigrette
• Yogurt sauce with garlic and mint
• Harissa on the side
• Pickled vegetables
• Mint tea
• Lentil soup or vegetable soup

For a light meal, serve one or two briks with salad. For a starter, serve one per person with lemon and a small spoonful of yogurt sauce.

Storage and reheating

Brik has the best texture right after frying. That is when the pastry is crisp, the filling is hot, and the egg is exactly where you want it. Like most fried pastry, it softens as it sits.

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat in a 375°F (190°C) oven for 8 to 10 minutes, or in an air fryer at 350°F (175°C) for 4 to 6 minutes. The pastry will crisp up again, though the egg yolk will likely cook through.

Avoid the microwave if you care about crispness. It warms the filling, but it turns the pastry soft. Helpful in a hurry, not ideal for texture.

Recipe card

Tunisian Brik: Crispy Pastry with Egg

Prep time: 25 minutes

Cook time: 20 minutes

Total time: 45 minutes

Servings: 4 briks

Ingredients

Filling

• 1 medium russet or Yukon Gold potato, about 8 ounces (225 g), peeled and cubed
• 1 tablespoon olive oil
• 1 small shallot or 1/4 small onion, finely chopped
• 1 garlic clove, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 to 2 teaspoons harissa, optional
• 2 tablespoons chopped fresh parsley
• 1 tablespoon capers, drained and chopped
• 1 tablespoon lemon juice
• 1 can tuna, drained, optional, 5 ounces (142 g)

Wrappers and eggs

• 4 sheets brik pastry, malsouka, or warka
• 4 large fresh eggs
• 3 to 4 cups neutral oil, for frying
• Lemon wedges, for serving

Wrapper substitutions

• 8 sheets phyllo dough, 2 sheets per brik
• 4 large spring roll wrappers
• 4 small flour tortillas, not traditional and less delicate

Instructions

1. Boil potato cubes in salted water for 10 to 12 minutes, until tender. Drain well.
2. Heat olive oil in a skillet over medium heat. Cook shallot for 2 to 3 minutes.
3. Add garlic, cumin, salt, pepper, and harissa. Cook 30 seconds.
4. Add potato and mash lightly. Stir in parsley, capers, lemon juice, and tuna if using. Cool 5 to 10 minutes.
5. Heat 1 inch of oil in a heavy skillet to 350°F to 365°F (175°C to 185°C).
6. Lay out one wrapper. Spoon about 1/4 cup filling onto one half and make a shallow well.
7. Crack one egg into a small bowl, then slide it into the well.
8. Fold into a half-moon or triangle. Seal edges with water or beaten egg if needed.
9. Fry 1 to 2 minutes on the first side, then 30 to 60 seconds on the second side, until crisp and golden.
10. Drain on paper towels or a rack. Serve hot with lemon wedges.

Notes

• For a runny yolk, fry for about 2 minutes total. For a jammy yolk, fry closer to 3 minutes.
• Use fresh eggs if serving runny yolks, and cook to your personal preference.
• Keep oil between 350°F and 365°F for crisp pastry without greasiness.
• Malsouka or warka gives the best texture. Phyllo works if layered. Spring roll wrappers are sturdier. Tortillas are not traditional, but they can work in a pinch.
• Do not overcrowd the pan. Fry one or two briks at a time.

Conclusion

Tunisian brik may look like a special-occasion pastry, but once you understand the filling, folding, and frying cues, it becomes a joyful home-kitchen project with a very crisp reward. Keep the wrappers covered, watch the oil temperature, make that little potato nest for the egg, and give yourself permission to enjoy the rustic edges along the way.

If you try this brik, I would love to hear how it turned out, whether you kept the yolk runny, added tuna, went extra with harissa, or created your own filling twist.

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