AppetizerSnack

Tunisian Brik

Name: Tunisian Brik
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: tunisian, north_african
Ingredients: 2 pcs brick pastry sheet; 2 pcs egg; 80 g tuna in oil drained; 100 g potato boiled and mashed; 2 tbsp fresh parsley finely chopped; 1 tbsp capers (optional); 0.5 tsp harissa (optional); 1 pinch salt; 1 pinch black pepper; 2 cup vegetable oil for frying; 2 pcs lemon wedge (optional)

Brik is a traditional Tunisian appetizer, a crispy pastry filled with a savory mixture and often a whole egg. It's quickly fried until golden brown, resulting in a delightful contrast of textures and flavors.

An original recipe by Forkin

Total time: 25 min
Serves: 2
Difficulty: Medium
Per serving: 440 kcal

Allergen information: may contain eggs and fish. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

2 pcsbrick pastry sheet
2 pcsegg
80 gtuna in oil, drained
100 gpotato, boiled and mashed
2 tbspfresh parsley, finely chopped
1 tbspcapers(optional)
0.5 tspharissa(optional)
1 pinchsalt
1 pinchblack pepper
2 cupvegetable oil, for frying

garnish

2 pcslemon wedge(optional)

Equipment

deep pan · slotted spoon · paper towels · mixing bowl

The method

Step by step

1
In a medium bowl, combine the tuna, mashed potato, fresh parsley, capers (if using), harissa (if using), salt, and black pepper.
About 3 min
Cook’s note: Ensure the potato is well mashed for a smooth filling.
2
Lay one brick pastry sheet flat on a clean surface.
3
Place half of the tuna-potato mixture in the center of the pastry sheet, forming a small mound.
About 1 min
Cook’s note: Leave enough space around the edges to fold.
4
Carefully crack one egg directly on top of the tuna-potato mixture.
5
Fold the pastry sheet into a triangle or half-moon shape, enclosing the filling.
About 1 min
Cook’s note: Gently press the edges to seal, being careful not to break the pastry.
6
Repeat steps 2-5 with the remaining brick pastry sheet and filling.
About 2 min
7
Heat the vegetable oil in a deep pan or skillet over medium-high heat until it reaches about 170°C (340°F).
About 5 min
Cook’s note: The oil is ready when a small piece of pastry sizzles upon contact.
8
Carefully place one brik into the hot oil and fry for 2-3 minutes per side, or until golden brown and crispy.
About 3 min
Cook’s note: Adjust heat if necessary to prevent burning while ensuring the egg cooks through.
9
Remove the brik from the oil and place it on a plate lined with paper towels to drain excess oil.
About 1 min
10
Repeat with the second brik.
About 3 min
11
Serve immediately with a lemon wedge for squeezing.

Per serving

Nutrition

68%Score

Calories: 440kcal
Protein: 19.1g
Carbs: 12.8g
Fat: 35.8g
Fibre: 2.4g
Sugar: 1.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Brik is best enjoyed fresh; it does not store well as the pastry will lose its crispness.