Brik is a beloved Tunisian street food featuring a crispy, paper-thin pastry wrapped around a flavorful filling of egg, tuna, capers, and fresh herbs. This iconic dish is traditionally served during Ramadan but enjoyed year-round across North Africa.
Prepare the Filling: In a small bowl, combine the flaked tuna, chopped parsley, diced onion, mashed potato (if using), and capers. Season with a pinch of salt and plenty of black pepper.
Set Up the Station: Heat about 2cm of vegetable oil in a large frying pan over medium-high heat.
Assemble the Brik: Place one sheet of malsouka on a flat surface. Fold it into a triangle or a semi-circle, or place a smaller piece of pastry in the center to reinforce the base. shape. Make sure to seal the edges tightly to prevent the filling from leaking during frying.
Add Ingredients: Place a spoonful of the tuna mixture in the center of the fold, creating a small "well" or nest. Crack one whole egg directly into that nest.
Fold and Fry: Quickly fold the pastry over the egg to form a triangle and immediately slide it carefully into the hot oil.
Cook to Golden: Fry for about 1–2 minutes per side until the pastry is deep golden brown and crispy.
Drain and Serve: Remove with a slotted spoon and drain on paper towels. Serve immediately while hot with a squeeze of fresh lemon juice.
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