The short answer
Brik is a much loved Tunisian dish of thin, crisp pastry folded around a filling and fried until golden, the most famous version being brik a l'oeuf, filled with a whole egg, tuna, parsley and capers so the egg stays runny inside. Made with a special thin Tunisian pastry called malsouka, brik is crisp outside with a soft, savoury filling, and eaten with a squeeze of lemon. It is a beloved starter and street food, and a special part of Ramadan. Because it contains egg and often fish, allergies should be noted. In the UK the ingredients are sold by North African, African and world food shops.
What to remember
- Brik is a Tunisian fried pastry folded around a filling and fried until crisp and golden.
- The famous version, brik a l'oeuf, is filled with a whole egg, tuna, parsley and capers.
- It is made with malsouka, a special thin Tunisian pastry, and eaten with lemon.
- It is a beloved starter and street food, and a special part of Ramadan.
- It contains egg and often fish, so allergies should be noted; the ingredients are sold by North African and world food shops in the UK.
For Tunisians in Britain, brik is a crisp, nostalgic taste of home. It is the golden fried pastry with its runny egg, the starter before a family meal, the treasured treat at iftar during Ramadan, the crackling bite with a squeeze of lemon. Making brik far from home brings back family kitchens and Ramadan evenings and the tables of Tunisia, the warmth of home in every crisp, savoury bite, eaten carefully so the yolk stays in.
There is real heart in it too, in a dish so tied to Tunisian food and to Ramadan, and to the skill of making that crisp pastry and runny yolk just right. It reflects a whole culture of crisp, savoury, celebratory food, and to fry up a brik is to keep that alive. Making brik for family who grew up on it, or sharing one with a friend at iftar, is a small act of welcome. That crisp, savoury taste of home is the gift of brik.
What is brik?
Brik is one of Tunisia's most iconic dishes, a thin, crisp pastry parcel with a savoury filling, deep fried until golden and crackling. It is made with malsouka, also spelt malsuqa, a very thin, delicate Tunisian pastry similar to filo or spring roll wrappers, which is folded around the filling and fried so it turns beautifully crisp while the filling stays soft. The most famous and classic brik is brik a l'oeuf, the egg brik, in which a whole raw egg is enclosed with the other fillings so that, when fried quickly, the white sets while the yolk stays gloriously runny.
The classic filling combines the egg with tuna, chopped parsley, onion and capers, and sometimes potato or cheese, seasoned simply, though there are many variations with different fillings. Brik is eaten with a squeeze of lemon, and the joy of it is the contrast of the shatteringly crisp pastry against the soft, runny, savoury filling. Brik belongs to the world of Tunisian and North African food we cover in our guide to Tunisian food, and it sits alongside other North African favourites like harissa, which often accompanies it, and merguez.
How is brik made and eaten?
Making brik is quick but takes a little care, especially for the egg version. A sheet of malsouka pastry is laid out and the filling placed on it: for brik a l'oeuf, a spoon of the tuna, parsley, onion and caper mixture is added, a well made in it, and a whole egg cracked in, then the pastry is folded over into a triangle or half-moon and sealed. It is then carefully slid into hot oil and fried quickly on both sides until crisp and golden, the aim being to set the white while keeping the yolk runny, which is the mark of a good brik.
Brik is eaten straight away, hot and crisp, with a squeeze of lemon, and the traditional way to eat brik a l'oeuf is carefully, so the runny yolk does not escape, which is part of its charm. It is served as a starter, a snack or street food, and it is especially loved during Ramadan, when it is a treasured part of the iftar table. Because it contains egg, often not fully cooked, and usually fish, it is worth noting for anyone with an egg or fish allergy or who avoids runny eggs. This article is general food information rather than dietary advice. Crisp, golden and savoury, brik is a Tunisian delight.
Brik in tunisian food culture
Brik holds a beloved, iconic place in Tunisian food culture, a dish that is at once everyday street food and a special-occasion treat. It is sold from stalls and served in homes and restaurants, and it is above all a star of Ramadan, when brik a l'oeuf is a cherished part of the iftar meal that breaks the fast, made fresh and eaten hot. The skill of making a good brik, crisp pastry, runny yolk, well-seasoned filling, is a point of pride, and it is a dish that says Tunisia.
Every cook has their own touch, with different fillings and their own way with the pastry and the egg, but the crisp fried pastry with its savoury, often runny-yolked filling is always at its heart, with lemon alongside. For Tunisians, brik is a beloved, nostalgic taste of home and of Ramadan, and for anyone exploring North African food it is a distinctive, delicious dish to try. This article is general food and cultural information, and brik contains egg and often fish. Crisp and savoury, brik is a treasured Tunisian classic.
Where to buy the ingredients in the UK
Making brik at home in Britain is very doable, as the ingredients are available. The key is the thin pastry: North African and world food shops sell malsouka, or brik pastry, and filo or spring roll pastry can stand in. These shops, along with supermarkets, also sell the tuna, eggs, parsley, capers and harissa for the filling and to serve. Malsouka pastry is the main special item to seek out for a real brik, and the rest is easy to find.
If you want to make brik, a North African, African or world food shop can point you to the malsouka pastry, capers and harissa you need. You can find African food stores near you or look up Caribbean food stores near you, where these ingredients are stocked. Crisp, golden and filled with egg and tuna, brik brings a delicious taste of Tunisia to your table, wonderful as a starter or for the iftar table.
Frequently asked questions
What is brik?
Brik is a much loved Tunisian dish of thin, crisp pastry folded around a filling and fried until golden, the most famous version being brik a l'oeuf, filled with a whole egg, tuna, parsley and capers so the egg stays runny inside. Made with malsouka, a thin Tunisian pastry, it is crisp outside with a soft, savoury filling, eaten with lemon, and it is a beloved starter and Ramadan food.What is brik? Brik is a much loved Tunisian dish of thin, crisp pastry folded around a filling and fried until golden, the most famous version being brik a l'oeuf, filled with a whole egg, tuna, parsley and capers so the egg stays runny inside. Made with malsouka, a thin Tunisian pastry, it is crisp outside with a soft, savoury filling, eaten with lemon, and it is a beloved starter and Ramadan food.
What is brik a l'oeuf?
Brik a l'oeuf is the classic egg brik, the most famous version, in which a whole raw egg is enclosed in the pastry with the other fillings, usually tuna, parsley, onion and capers, then fried quickly so the white sets while the yolk stays runny. It is eaten carefully, hot and crisp with a squeeze of lemon, so the runny yolk does not escape, which is part of its charm.
What is brik pastry called?
Brik is made with malsouka, also spelt malsuqa, a very thin, delicate Tunisian pastry similar to filo or spring roll wrappers. It fries up beautifully crisp and golden. If you cannot find malsouka or brik pastry, filo pastry or spring roll wrappers can be used as a substitute, though malsouka gives the most real result.
Is brik eaten during Ramadan?
Yes, brik is especially loved during Ramadan and is a cherished part of the iftar table in Tunisia, the meal that breaks the daily fast. Made fresh and eaten hot and crisp, brik a l'oeuf in particular is strongly associated with Ramadan, so the dish carries a special connection to the month as well as being enjoyed all year as a starter and street food.
Where can I buy the ingredients in the UK?
The thin malsouka or brik pastry is sold by North African and world food shops, and filo or spring roll pastry can stand in, while tuna, eggs, parsley, capers and harissa come from these shops and supermarkets. African Stores lists African and Caribbean food shops across the UK, so you can find one near you that stocks the malsouka pastry, capers and harissa brik needs.
