A thin crispy malsouka pastry filled with tuna, egg, parsley, and a little cheese, then fried until golden — a classic Tunisian street food that balances crunch with a rich runny filling.
Brik is the pride of Tunisian street cooking — a paper-thin malsouka pastry that shatters at the first bite to reveal a runny egg and savory tuna filling.
A traditional dish sold from street stalls throughout Tunisia and popular across North Africa, brik is a study in contrast: crispy outside, rich and soft inside.
Mix the drained tuna with the capers, parsley, cheese, harissa, salt, and pepper until combined. The filling should be moist but not watery — pat the tuna dry if needed.
Place a brik sheet flat, spread a quarter of the tuna filling in the centre, make a well in the filling and crack an egg into it. The egg is the heart of brik — keep the yolk whole if possible.
Fold the sheet quickly into a half-moon or triangle, pressing the edges firmly to seal and prevent the egg from escaping during frying. Work fast while the egg is still raw.
Heat the oil in a wide pan to about 180°C and fry the brik for 2 to 3 minutes per side until deep golden. The egg should be cooked but the yolk still soft. Drain on kitchen paper.
Serve immediately with lemon wedges and a green salad. Brik must be eaten hot the moment it comes out of the oil — the crunch does not last.
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The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Tunisian Brik with Tuna and Egg, and how to fix them:
Brik sheets are fragile — handle gently and fold quickly. If a sheet tears, overlap the torn edges and press firmly; a little filling moisture acts as glue.
Oil too hot or frying too long. Fry at 180°C for no more than 3 minutes per side to keep the yolk slightly runny.
Edges not pressed firmly enough. Press all seam edges down firmly before lowering into the oil, and fry seam-side down first.
Oil not hot enough. The oil must be at frying temperature before adding the brik — a bread crumb should sizzle immediately when dropped in.
Oil temperature dropped when brik was added. Fry only one or two at a time to keep the oil temperature stable, and drain well on kitchen paper immediately.
Not enough seasoning in the filling. The tuna filling should taste well seasoned before it goes into the pastry — taste and adjust before assembling.
Best eaten immediately. Filled unbaked brik can be covered and refrigerated for up to 2 hours before frying.
The tuna filling can be prepared up to a day in advance and refrigerated. Assemble and fry at serving time only.
Not recommended for reheating — the pastry loses its crunch. Fry fresh to order. Do not leave cooked brik out of the refrigerator for more than 2 hours [2].
Not recommended — the raw egg and delicate pastry do not freeze well.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| Tuna | Canned sardines or cooked shredded chicken | same weight | Sardines give a more pronounced flavor; chicken for a milder filling |
| Brik pastry (malsouka) | Spring roll pastry or filo sheets | same count | Filo stacks 2-3 sheets per brik for similar thickness |
| Harissa | Chili flakes or mild red pepper paste | same amount | Adjust heat level to preference |
| Capers | Finely chopped green olives | same amount | Provides similar briny saltiness |
| Frying oil | Bake at 200°C for 15 minutes brushed with oil | — | Reduces fat significantly — pastry will be slightly less crispy |
| Number of pieces | Brick pastry sheets | Eggs | Tuna |
|---|---|---|---|
| 2 (half recipe) | 2 leaves | 2 eggs | 0.5 box |
| 4 (base) | 4 leaves | 4 eggs | 1 box |
| 8 (gathering) | 8 leaves | 8 eggs | 2 boxes |
Use canned tuna in water (not oil) to reduce the fat content while keeping the protein high. Keep the frying time short and the oil very hot so the brik absorbs as little oil as possible. Serve with a large salad to balance the meal.
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