Tunisian Brik
Canned tuna, potato, egg and capers wrapped in malsouka pastry, then fried in about 10 minutes. Four servings, and the whole thing takes 20 minutes to put together.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 120 g
- 2 tbsp
- 1 tbsp
- 1 tsp
- ½ tsp
- ¼ tsp
- 500 ml
Process
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Boil the potato in salted water until tender, about 15 minutes. Drain, peel, and mash. Set aside.
In a bowl, mix the mashed potato, flaked tuna, chopped onion, parsley, capers (if using), harissa (if using), salt, and black pepper.
Lay one malsouka pastry sheet on a clean work surface. Place a quarter of the potato-tuna mixture in the center, spreading it slightly to form a small well.
Carefully crack one egg into the well. Fold the pastry over the filling to form a triangle or half-moon, pressing the edges to seal. Repeat with remaining sheets and filling.
Heat vegetable oil in a deep frying pan to 180°C. Fry each brik one at a time for 1–2 minutes per side, until golden and crispy. Do not overcrowd.
Remove with a slotted spoon and drain on paper towels. Serve immediately with lemon wedges.
Kitchen notes
Kitchen notes
- The most common mistake is overfilling, which causes the brik to burst. Use only one egg per sheet and seal edges well.
- The egg should remain runny inside; fry quickly over high heat so the pastry crisps before the yolk sets.
- If using spring roll wrappers, double them up to prevent tearing, as they are thinner than malsouka.
Substitutions
- malsouka pastry sheets→spring roll wrappers (double layer)
- canned tuna→canned salmon or shredded chicken
- harissa→sriracha or chili paste
Storage & reheating
Brik is best served fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. Reheat in a 180°C oven for 5-7 minutes to regain crispness. Do not freeze, as the egg and pastry do not thaw well.
FAQ
The questions we get asked most
Why did my brik burst open during frying?
Bursting usually happens from overfilling or not sealing the edges tightly. Use only one egg per sheet and press the edges firmly with your fingers or a fork. Also, make sure the oil is hot enough (180°C) so the pastry seals quickly.
Can I make brik ahead of time?
It is not recommended to assemble brik ahead because the egg will start to cook and the pastry may become soggy. You can prepare the potato-tuna filling up to 2 days in advance and keep it refrigerated. Assemble and fry just before serving.
What can I use instead of malsouka pastry?
Spring roll wrappers are a common substitute, but they are thinner, so use two layers per brik to prevent tearing. Phyllo pastry can also work, but it will be flakier and may need brushing with oil.
How do I keep the egg runny inside?
Fry the brik quickly over high heat for 1-2 minutes per side. The high heat sets the pastry before the egg has time to cook through. If you prefer a fully cooked egg, fry a bit longer, but the classic version has a runny yolk.
Is brik traditionally served as a starter or main?
In Tunisia, brik is often served as an appetizer or light meal, especially during Ramadan. It can also be part of a mezze spread. For a main course, serve two per person with a salad.
Can I omit the egg?
Yes, you can make a potato and tuna filling without the egg, but it will be more like a turnover. If you omit the egg, increase the filling slightly and seal well. The cooking time remains the same.
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