Tunisian Egg Briks

Brik or Brick (pronounced breek) is a Tunisian derivative of the börek consisting of thin warka pastry around a filling commonly deep fried. The best-known version is the egg brik, a whole egg in a triangular pastry pocket with chopped onion, tuna, harissa and parsley.

Brik pastry (malsouqa or Warka) is made by slapping a sticky lump of dough onto a hot non stick surface in overlapping circles to produce the desired size and cooked for a minute or two. Typical fillings include tuna, ground meat, chopped boiled egg, chicken, or anchovies garnished with a fried egg and harissa, capers, or cheese.

The Tunisian tradition is that the bride-to-be’s mother makes a brik for the potential bridegroom. If the bridegroom eats it without spilling any of the egg yolk he may marry the bride.

The dough sheets themselves, are also referred to as malsouqa or Warka.

Tunisian Egg Briks
This fried dish is a flavourful way to make eggs. Apart from the first bite, squirt lemon juice into the brik before each mouthful. The yolks should be runny, and the whites of the eggs set. You can use brik sheets (round), large wonton skins (square), or phyllo sheets (rectangular). Whatever you are able to use, the desired result is to have the ingredients inside a triangular, or half-moon, or enveloped shaped thin pastry, and to deep fry it right away. Once you get the hang of making them, you can work quickly.
Prep time: 
Cook time: 
Total time: 
  • 4 eggs
  • 4 phyllo pastry sheets
  • 1 x 320 g can tuna in vegetable oil, drained
  • ¾ cup parmesan cheese
  • ¾ cup mashed potatoes (optional)
  • 4 teaspoons harissa
  • 4 tablespoons flat leaf parsley
  • 2 lemons
  • 3 cups oil (for frying)
  1. Place the phyllo sheet on a work surface. Phyllo is rectangular. Either cut it to make a square, or fold the phyllo so you work with a single layer sheet.
  2. Using only the top half of the phyllo sheet, spoon 1 tablespoonful of tuna onto the phyllo. Sprinkle ¼ the amount of parmesan onto the tuna. (If using mashed potato, put ¼ of the mashed potato onto the tuna and parmesan.) Dot 1 teaspoon of harissa around the mixture. Sprinkle on 1 tablespoon or less of parsley. Make sort of an open circle with the mixture.
  3. Now, crack open an egg, and drop it on this mixture in a way that the mixture won't let the egg white run out easily. The mixture should surround the egg.
  4. Fold the bottom half of the phyllo sheet over the top half. This will cover the whole mixture. Seal the edges with egg white as you make the fold. If you have excess pastry per brik, just fold the excess in towards the centre of the brik; it will resemble an envelope.
  5. Slip this brik into hot oil. Fry 30 seconds on one side, or until the phyllo is a golden brown color. Turn it, and fry the other side, also 30 seconds, or until the colour is golden brown.
  6. Continue with the other briks.
  7. Serve with lemon wedges to squeeze into every bite, salad and tomato.
Directions are given per brik.

Video – How to make Tunisian Egg Briks

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