Brik (بريك) is a traditional Tunisian street food. It is a crispy fried pastry made from thin dough, filled with various ingredients, most commonly egg, tuna, potatoes, and parsley. Brik is eaten while still hot.
The preparation of brik is relatively simple but requires a lot of practice. First, the thin dough called “malsouka” is made into very thin, almost transparent sheets resembling crepes. The filling – typically canned tuna, mashed potatoes, chopped parsley, capers, and a whole raw egg – is placed on the prepared dough sheet. The thin brik dough tears easily, so it must be filled and folded quickly to prevent the raw egg from spilling out. Once assembled, the brik is immediately fried in hot oil.
A properly fried brik has a crispy golden crust, but the yolk inside remains beautifully runny. Eating the runny yolk inside is also part of a Tunisian wedding tradition. If a groom can eat brik without spilling the yolk, he is considered suitable for marriage, as it proves he is skilled and careful. I must add, though, that this is no easy task! 😁
Brik is typically eaten with your hands only. The filling can vary depending on the region or the cook’s preferences.
Brik has been a staple of Tunisian cuisine for centuries. It is also popular in the border regions of neighboring Libya and Algeria. It likely has roots in Arab and Berber cuisine, like many other Tunisian dishes. In Tunisia, brik is an essential part of the Ramadan menu, served as part of iftar (the evening meal after a day of fasting). However, it is prepared year-round.
For me personally, brik is one of the most delicious Tunisian dishes. Its flavor reminds me of classic Czech fried snacks; I even detect a hint of mustard, though it’s not part of the recipe. You’ll find brik everywhere in Tunisia. In the capital, Tunis, one freshly prepared brik cost 3.500 TND (1.10 EUR).
If you love fried foods, brik is the perfect Tunisian dish for you.
Bon appétit!
